Skinny Lemon Poppy Seed Cake

This is a recipe you need to have on hand for those times when you discover you have a full carton of eggs that is expiring . . . like yesterday :)  I have actually heard you can eat eggs for a while past the date on the carton, but I don't dare.  I will eat them one or two days past, but that is my limit.

This is a super easy, throw all the ingredients in one bowl at the same time, kind of cake.  I always have these ingredients on hand, well maybe not the lemon pudding, but I do always have some kind of instant pudding in the pantry.  I buy lemon extract in a giant bottle and I prefer imitation over pure.  If you happen to have a lemon on hand, some fresh lemon zest would be amazing in the glaze.

Since this cake only uses the egg whites, you could always make a batch of my Vanilla Bean Custard, Key Lime Pie  or Chocolate Cream Pie with the egg yolks.

 Happy Sunday - enjoy this guilt-free cake!  

Skinny Lemon Poppy Seed Cake
adapted from: Pip and Ebby
(Printable Recipe) or (Printable with Picture)

1 white cake mix
1 (3.4 oz.) box lemon instant pudding mix
8 egg whites
1/2 c. applesauce
1/4 c. poppy seeds
1 c. water
1 1/2 tsp. lemon extract

Lemon Glaze
1 c. powdered sugar
3/4 - 1 tsp. lemon extract, to taste  (or lemon zest) 
1-2 Tbl. milk (or fresh lemon juice)

Preheat oven to 350 degrees.  Grease and flour a large bundt pan.  In a large bowl, combine all of the cake ingredients and mix until well combined.  Pour into prepared bundt pan and spread out evenly.  Bake for 50 minutes or until a toothpick inserted comes out clean. Cool in pan 15 minutes, then remove from pan and cool completely.  Top with Glaze. 

For the Lemon Glaze: In a small bowl, stir together powdered sugar, 3/4 teaspoon lemon extract and 1 Tablespoon of milk.  If mixture is too thick, add a little more milk until desired glaze consistency is reached.  Taste and add another 1/4 teaspoon lemon extract, if needed.  Drizzle over cooled cake.