Pam Stewart Recipe

Lemon Poppy Seed Breakfast Cake

By Pam Stewart gigi2six

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Pam's Story

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.


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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Breakfast, Cakes
Other Tag: Quick & Easy

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1 Comment

Sep 6, 2011 - Kim Biegacki shared this recipe with discussion group: Lemons Lemons and Lemons