Gourmet Economist

The Intersection of Culinary Craft and Economics Insight


Lemon Poppy Seed Cake with Candied Lemon Glaze

This recipe is inspired from a recipe I found at Amy’s Healthy Baking. While her recipe is fabulous as it is, I do not care for Stevia, so made this with sucralose and erythritol. I also wanted to make the cake lower in fat by eliminating the already small amount of butter in her recipe. So, I experimented and came up with this version. To make the cake look fancier, I modified this lemon glaze recipe to make it low sugar and poured over the cake once it was done. The result is a delicious, low calorie, low fat cake that is bursting with bright lemon flavors, which make the long summer days even brighter.

Lemon Poppy Seed Cake with Candied Lemon Glaze

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Servings 16
Calories 125 kcal


Cake – Dry Ingredients

  • 400 gms All purpose flour
  • 50 gms White whole wheat flour
  • cup Granulated Splenda (sucralose) substitute with equal quantity of sugar if you like
  • tsp Baking soda
  • tsp Baking powder
  • ½ tsp Salt
  • tbsp Black poppy seeds
  • 5 tbsp Lemon zest from 5 large lemons

Cake – Wet Ingredients

  • 4 Egg whites
  • 1 cup Nonfat milk
  • ½ cup Unsweetened apple sauce
  • 1 tbsp Nonfat greek yogurt
  • ¾ cup Freshly squeezed lemon juice from 4-5 large lemons

Candied Sliced Lemon Glaze

  • 2 Lemons cut in round thin slices
  • ½ cup Freshly squeezed lemon juice from 3-4 large lemons
  • 1 cup Confectioner's erythritol substitute with equal quantity of confectioner's sugar if you like
  • cup Granulated sugar


  • Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
  • Whisk together all the dry ingredients in a medium bowl. I use Splenda but you can easily sub in sugar or granulated erythritol in the recipe.
  • In a separate large bowl, whisk together all the wet ingredients.
  • Add the dry mixture in to the wet mixture, one-third at a time, until all of it is well incorporated in the wet mixture.
  • Spread the batter into the prepared pan. Bake at 350°F for 55-65 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean.
  • While the cake bakes, prepare the lemon glaze. Place all ingredients in a small saucepan over medium heat, and bring to a low boil. Again, to lower the calories I use confectioner's erithrytol but you can use regular sugar instead. Cook, stirring constantly, about 7 to 10 minutes or until sweetener has dissolved and mixture has thickened slightly. Cool about 10 minutes.
  • Once cake is baked, cool it in the pan for 10 minutes and then transfer to a wire rack.
  • Remove lemon slices from lemon glaze, and place on top of cake. Drizzle with lemon glaze. Continue to cool on wire rack.


Your email address will not be published. Required fields are marked *

Recipe Rating