Lemon Poppyseed Cake with Whole Wheat Flour

Name: Lemon Poppyseed Cake with Whole Wheat Flour
Yield: 6
Ingredients: 1 cup light butter; 4 tablespoons dietetic baking powder for oven and stove; 2 eggs; 2 cups whole wheat flour; 2 tablespoons active dry yeast; 1 cup low-fat plain yogurt; 2 tablespoons poppy seeds; Juice of 1 lemon; Grated rind of 1 lemon

1
1 cup light butter
2
4 tablespoons dietetic baking powder for oven and stove
3
2 eggs
4
2 cups whole wheat flour
5
2 tablespoons active dry yeast
6
1 cup low-fat plain yogurt
7
2 tablespoons poppy seeds
8
Juice of 1 lemon
9
Grated rind of 1 lemon

Ingredients

1
1 cup light butter
2
4 tablespoons dietetic baking powder for oven and stove
3
2 eggs
4
2 cups whole wheat flour
5
2 tablespoons active dry yeast
6
1 cup low-fat plain yogurt
7
2 tablespoons poppy seeds
8
Juice of 1 lemon
9
Grated rind of 1 lemon

Directions

1
Beat the butter with the baking powder thoroughly
2
Add the eggs and beat again
3
Sift the whole wheat flour with yeast over the cream and add the yogurt
4
Mix and add poppy seeds, grated lemon rind, and lemon juice
5
Mix until homogeneous and pour into an English muffin tin greased and lined with parchment paper
6
Smooth the surface and bake in a low-temperature oven until risen and firm to the touch when gently touched with fingers
7
Unmold and serve chilled.