Lemon Poppy Seed Cake

Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1/3 cup poppy seeds
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup margarine, melted
Two large egg whites, or 1/4-cup egg substitute
1/2 cup fat-free milk
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar

Directions:
Preheat the oven to 350-degrees. Prepare a 9-inch-square baking pan with nonstick pan spray.

Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed.

Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve.

Recipe makes nine servings.

Nutrition information per serving (3-inch square):
Calories: 183
Total Fat: 7g
Saturated Fat: 0g
Carbohydrate: 26g
Cholesterol: 0mg
Protein: 4g
Fiber: 2g
Sodium: 242
Exchanges:  1-1/2 Carbohydrate, 1-1/2 Fat