Lemon Poppyseed Cake & White Icing

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Every time I go grocery shopping, the baking aisle seems to lure me in.  I just love looking at all the different flours, extracts, utensils and pans.  Recently though, I saw a bundt pan and just had to have it.  I picked it up and thought of what I could bake in it...

      Chocolate cake?  Been there.

            Pound cake?  Done that.

I turned around with the pan in my hands and saw the Betty Crocker Lemon Poppy Seed muffin mix sitting neatly on the shelf...  yeah, I'll bake that!  Only from scratch, and uh, not hazardous to my health (no, Betty Crocker, your mixes no longer appeal to me!)

Trial #1:

Pretty good! The cake was airy and sweet, but not sweet enough. The lemon wasn't as bold as I thought it would be, so the lemon extract needed to be increased. Sadly, it was a little heavy on the stomach. I need to lighten it up so I'll add more applesauce.

Trial #2:

I ran out of lemon extract so I knew there wouldn't be enough lemon flavor, but it was sweet enough from adding more stevia. I added more applesauce and added one more egg replacer. It was moist, but It was still dense and heavy like the first trial.

Trial #3:

Mmmm... the lemon flavor came through, and the sweetness made eating the cake much more enjoyable. It is still dense, but soft at the same time. If you don't have a bundt pan, I recommend baking this batter in 2 cake pans. Double the icing recipe below and put some in between the cake as well as on top, then slice and serve!

Lemon Poppyseed Cake:  [low fat, high fiber/protein]

(makes one large bundt cake)

   Dry:

       480g (4 cups) Whole Wheat Pastry Flour

        120g (1+1/2 cup) Whey Protein Concentrate

        96g (1/2 cup) Sucanat (or dry sweetener of choice)

        1/4 cup Poppyseeds

        1 tbs Baking Powder

        1 tsp Baking Soda

        1/2 tsp Sea Salt

   Wet:

        21g (3 tbs) Egg Replacer + 1/2 cup Water

        738g (3 cups) Unsweetened Applesauce

        225g (1 cup) Plain, Nonfat Greek Yogurt

        84g (1/4 cup) Honey

        56g (1/4 cup) Grapeseed Oil (or any other neutral oil)

        5 tsp Stevia Extract

        4-5 tsp Lemon Extract

        2 tsp Vanilla Extract

        2 tsp Butter Extract

Directions:

1.  Preheat the oven to 325 degrees Fahrenheit and spray a large bundt pan with cooking spray.

2.  In a medium bowl, whisk together the egg replacer and water, then whisk in the rest of the wet ingredients.

3.  In a large bowl, whisk together the dry ingredients.  Add the wet to dry and fold gently (do not overmix).  Pour batter into the bundt pan and bake for 80-90 minutes, or when the surface is firm when touched.

4.  Flip the pan onto a wire cooling rack, but leave the pan on the cake for ~10 minutes.  Remove the pan and make the icing (recipe below)

^^ it looks and tastes like real icing!

I'm so happy an icing can be healthy.

White Icing:  [fat free, high protein]

    147g (7 tbs) Honey

    52g (6 tbs) Dried Nonfat Milk

Directions:

1.  In a medium-sized microwave-safe bowl, microwave the honey for 10-15 seconds, until slightly warm.

2.  Stir in the dried milk (it will look like there is not enough honey, but just be patient, it will mix in.  It will also be super thick so flex those muscles!)

3.  Let the icing cool, then drop dessert of choice!

If you don't use all the icing, place in the fridge and use for any other dessert topping  :)