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Healthy snack recipe: lemon poppy seed cake recipe

Deanna Polito-Laughinghouse's photo
Raleigh Cooking Examiner

I stumbled upon this recipe while browsing through a magazine. It caught my eye because it contains All-Bran cereal. So, in my mind, these would be a healthy option for a cake! For more All-Bran recipes, you can go to: www.allbran.com

Lemon Poppy Seed Snack Cake

  • 1 cup flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (optional)
  • 1 tbsp poppy seeds
  • 1 cup All-Bran original or All-Bran Buds
  • 1/4 cup fat-free milk
  • 2 egg whites
  • 3 tbsp vegetable oil
  • 1 cup (8 ounces) low-fat lemon flavored yogurt
  • 1 tbsp grated lemon peel
  • 1 tsp powdered sugar

Stir together flour, sugar, baking powder, baking soda and poppy seeds and set aside.

In a large mixing bowl, combine All-Bran, milk, egg whites, oil, lemon peel and yogurt. Let it stand about 5 minutes until cereal softens.

Add flour mixture, stirring only until combined.

Spread evenly into 8x8 pan coated with cooking spray. (or line it with no-stick foil)

Bake at 350* for about 25 minutes or until wooden pick inserted in center comes out clean.

Cool and dust with powdered sugar before serving.

To purchase ingredients for this recipe in Raleigh, NC, please visit:

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, Raleigh Cooking Examiner

Deanna is a writer, baker and self-proclaimed foodie. She writes as a freelance writer and has also written several books over the last few years. From cookbooks to novels, Deanna writes it all. Contact Deanna

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