3 T. poppy seeds
1 T. grated lemon zest
1/2 cup non-fat milk
1/3 cup canola oil
11/4 cups sugar, divided use
1 egg
2 tsp. vanilla extract
11/4 tsp. lemon extract
1/3 cup non-fat plain yogurt
2/3 cup unsweetened applesauce
21/4 cups all-purpose flour
11/8 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 egg whites
1/8 tsp. cream of tartar

Lemon Glaze:
1 cup confectioners’ sugar
2 T. fresh lemon juice
1 T. grated lemon zest

Combine the poppy seeds, lemon zest, and milk in a saucepan and bring to a boil. Remove from the heat and allow to stand for at least 1 hour. If possible, cover and refrigerate overnight for flavors to marry more completely. Preheat the oven to 350°F. Spray a 9-inch bundt pan with non-stick cooking spray and set aside. Combine the oil, 1 cup of the sugar, the egg, vanilla and lemon extracts, yogurt, applesauce, and poppy seed and milk mixture in a large bowl and mix well. In another bowl combine the flour, baking powder, baking soda, and salt and mix well. Slowly add the dry ingredients to the liquid ingredients and blend until smooth. Combine the egg whites and cream of tartar in a clean, non-plastic bowl and beat with an electric mixer at high speed until the egg whites are foamy. Gradually add the remaining 1/4 cup of sugar and continue to beat on high until the mixture is stiff but not dry. Fold the beaten egg whites into the batter, being careful not to overmix. Spoon the batter into the prepared pan and bake in the preheated oven for 35 minutes, or until it springs back when touched gently in the center. Remove from the oven and place on a wire rack to cool.. Combine all ingredients for the lemon glaze in a small bowl and beat until smooth. Remove the cake from the bundt pan by first gently loosening it from the sides of the pan and then turning it upside down onto a plate. Drizzle the lemon glaze over the top. To cut into 24 pieces, first cut the cake into quarters. Cut each quarter into 6 equal servings.

1/24th = 150 calories.