Thursday, April 14, 2011

Lemony Goodness

I'm pretty sure I've mentioned on the blog before that I subscribe to Kraft Canada's What's Cooking newsletter. I LOVE this newsletter because it's always filled with tasty recipes, tips and other goodies. Over the years I've tried countless recipes they send me and there has only been 1 time that we didn't care for the dish. It was some kind of fruity pork chop dish and it just didn't turn out nearly as mouthwatering as the picture made it look.

In any event, today they sent out another with lots of great looking recipes including one for this lemon poppyseed cake.  Now, all of us here really love lemon poppyseed cake (and muffins) but the recipe itself is just loaded with fat & calories.  Here at Rolfeworld we've made a big decision to live healthier and eat healthier so I wasn't too impressed with the recipe for this cake.

So... instead of following their recipe I'm going to alter it just a bit and make it my way.  Here is the recipe with my revisions in bold:

1 pkg. (2-layer size) lemon cake mix
1 pkg. (85 g) Jell-O Lemon Jelly Powder (sugar free)
1-1/4 cups water
1/2 cup oil unsweetened applesauce
4 eggs
1/4 cup poppy seed
1/2 cup (1/2 of 250-g tub) (light or reduced calorie) Philadelphia Cream Cheese Spread
2 Tbsp. butter, softened
1 cup icing sugar, sifted
2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided 
*alternatively - use freshly whipped cream with a dash of lemon flavoring for the "frosting"

HEAT oven to 350°F. 

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.
 
BAKE 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
 
BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar and lemon juice. Spread over top of cake. Garnish with peel.

If you try this recipe I'd love to hear from you and see how you liked it with my revisions.  It's still going to be a fairly heavy cake but not *as* heavy with the revisions.  Slice it into small servings and you can still enjoy a fresh baked lemon poppyseed cake even if you're watching your fat/calorie intake like we are.



Graphic design by Carla Rolfe