Citrus-glazed orange–poppy seed cake
1 large egg(s)
Fat-free vanilla yogurt
1 Tbsp, grated (about 1 orange)
Fresh orange juice
Fresh lemon juice
- Preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray. Line with a wax-paper round; spray with nonstick spray.
- To make the cake, whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl; set aside. With an electric mixer on medium speed, beat the sugar, oil, and egg in a large bowl until thickened, about 2 minutes. Reduce the speed to low. Add the milk, yogurt, and orange zest and beat until blended. Add the flour mixture and beat just until blended.
- Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes. Let cool in the pan on a rack 10 minutes. Run a thin knife around the cake to loosen it from the pan. Invert onto the rack; remove the wax paper. Let cool.
- Meanwhile, to make the glaze, combine the glaze ingredients in a small saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until the mixture begins to thicken, about 3 minutes. Remove the saucepan from the heat. With a wooden skewer, poke holes all over the top of the cake. Brush the hot glaze over the top of the warm cake, allowing the glaze to seep in before brushing with more glaze. Yields 1⁄12 of cake) per serving.