Low Fat Lemon Poppy Seed Bran Pound Cake

Lemon poppy seed pound cake is a brunch classic, and this version trims the heavy butter and whole eggs while keeping every bit of the bright citrus flavor. Reduced-fat margarine takes the place of full butter, three egg whites stand in for whole eggs, and non-fat lemon yogurt keeps the crumb impossibly moist with a subtle tang.

Oat bran is the genuinely useful swap. A two-thirds cup folded in with the flour adds real fiber and a subtle nutty depth without changing the cake’s texture or color. Poppy seeds add their familiar nutty crunch, while fresh lemon zest and juice double down on the bright citrus character that defines this style of pound cake.

Baked in a Bundt pan, the cake comes out with a beautifully sculpted shape that needs almost no decoration beyond a quick drizzle of lemon glaze. The glaze itself is just two ingredients: powdered sugar and lemon juice, whisked until pourable.

Pro Tips

• Bring the yogurt and egg whites to room temperature before mixing. Cold ingredients don’t incorporate evenly into the batter and can cause the margarine to seize.
• Zest the lemons before juicing them. Reverse order makes zesting impossible.
• Spray the Bundt pan generously with nonstick spray and dust lightly with flour. Sticking is the most common cake disaster, especially in detailed Bundt molds.
• Glaze the cake while it’s still slightly warm. The glaze sets into the surface rather than sitting on top in a thick layer.

Variations

• Substitute orange zest and juice for the lemon for a sweeter, less tart citrus version.
• Add a teaspoon of vanilla extract for a warmer, more rounded flavor.
• Stir 2 tablespoons of finely chopped candied ginger into the batter for a spiced lemon-ginger twist.