MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lemmon-Poppy Seed Pound Cake
  Categories: Cakes, Low-fat
       Yield: 1 cake
     1/2 c  Reduced-fat margarine or
            Light butter
   1 1/2 c  Sugar
       3    Egg whites
     2/3 c  Unbleached flour
     2/3 c  Oat bran
   1 1/2 tb Poppy seeds
     1/2 ts Baking soda
       1 c  Nonfat lemon yogurt
       3 tb Lemon juice
       1 tb Lemon rind, freshly grated
     1/3 c  Confectioners'sugar
       2 ts Lemon juice
   1. Beat margarine or butter and sugar until smooth.
   Beat in egg whites. In large bowl, combine flour, oat
   bran, poppy seeds and baking soda.  Add flour mixture,
   yogurt, lemon juice and rind to margerine mixture.
   2. Spread batter in nonstick, 12-cup Bundt pan.  Bake
   at 350 degrees for 40 minutes or until toothpick comes
   clean.  Cool in pan for 20 minutes. Invert onto a wire
   rack. For glaze, combine confectioners' sugar with
   lemon juice. Drizzle on cake.
   Published in Newsday (Long Island, NY newspaper) Dec
   21, 1994 in From My Kitchen to Yours from “Secrets of
   Fat Free Baking” by Sandra Woodruff. Meal Mastered by