Title: Lemmon-poppy seed pound cake
 Categories: Cakes, Low-fat
      Yield: 1 Cake
 
    1/2 c  Reduced-fat margarine or
           Light butter
  1 1/2 c  Sugar
      3    Egg whites
    2/3 c  Unbleached flour
    2/3 c  Oat bran
  1 1/2 tb Poppy seeds
    1/2 ts Baking soda
      1 c  Nonfat lemon yogurt
      3 tb Lemon juice
      1 tb Lemon rind, freshly grated
           ---glaze
    1/3 c  Confectioners'sugar
      2 ts Lemon juice
 
  1. Beat margarine or butter and sugar until smooth. Beat in egg
  whites. In large bowl, combine flour, oat bran, poppy seeds and
  baking soda. Add flour mixture, yogurt, lemon juice and rind to
  margerine mixture.
  
  2. Spread batter in nonstick, 12-cup Bundt pan.  Bake at 350 degrees
  for 40 minutes or until toothpick comes clean. Cool in pan for 20
  minutes. Invert onto a wire rack. For glaze, combine confectioners'
  sugar with lemon juice. Drizzle on cake.
  
  Published in Newsday (Long Island, NY newspaper) Dec 21, 1994 in From
  My Kitchen to Yours