Lemon Poppy Seed Breakfast Cake

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Serves: 9
Prep Time:
Cook Time:


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

The Cook

Pam Stewart Recipe
Well Seasoned
Grand Rapids, MI (pop. 188,040)
Member Since Jun 2010
Pam's notes for this recipe:
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.
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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.

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user Kim Biegacki pistachyoo - Sep 6, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
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