Lemon Poppy Seed Breakfast Cake

Pam Stewart Recipe

By Pam Stewart gigi2six

This recipe was sent to me from I don't know where!! It fell out of a magazine and on to the floor. My granddaughters and I made it today to freeze ahead for breakfast on the run. The taste test was a hit!!
We will be trying it again with different flavored yogurt. One suggestion was Coconut Cream with spredded coconut.


Recipe Rating:
 1 Rating
Serves:
9
Prep Time:
Cook Time:

Ingredients

1 c
all purpose flour
1/4 c
sugar
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1 Tbsp
poppy seeds
1 c
bran cereal, all-bran, bran buds or bran flakes
1/4 c
skim milk
2
egg whites
3 Tbsp
vegetable oil
1 c
low fat lemon yogurt
1 Tbsp
lemon zest, grated
1 tsp
powder sugar

Directions

1
Stir together, flour, sugar, baking powder, soda, salt and poppy seeds.
2
In large mixing bowl, combine cereal, milk, egg whites,oil lemon zest and yogurt. Let stand about 5 minutes or until cereal softens. Add flour mixture stirring only until combined. Spread evenly in 8x8x2 inch pan coated with cooking spray.
3
Bake at 350 for about 25 minutes or until wood pick inserted in center comes out clean. Cool and dust with powdered sugar before serving.

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