Instructions: 1. A couple of areas of high fat:
A. 3 eggs

Reduce to 2 large eggs with 2 large egg whites. You might be able to get away with 1 large egg and 4 large egg whites.

B. 1 cup vegetable oil
Reduce to 3 TBSP vegetable oil and add in 3/4 cup unsweetened applesauce

C. 3/4 cup poppy seeds
3/4 cup poppyseeds have 3 grams of fat per serving !!! Reduce the poppy seeds to 3 TBSP and put them in a glaze: 1 cup confectioners sugar, 2-3 TBSP fresh lemon juice and 1TBSP of lemon zest. The fat content now drops to
1 gram of fat per serving-amazing, huh !!!

In addition,
1. Reduce the salt from 3/4 teaspoon to 1/4 teaspoon-you dont need as much.

2. The baking powder amount bothers me-try 3 teaspoons.

3. Generously spray the entire bundt pan (what size ?) with vegetable oil

spray (not grease) because now you have a reduced-fat recipe. Spraying with
oil will add in less saturated fat than butter will.

4. Baking may take a little longer-do not overbake

5. Add in 2 TBSP lemon peel

6. TO BAKE:
Place a rack in the center of an oven. Preheat oven to 350. Prepare pan by spraying with vegetable oil.

Mix according to the New Classic Method instructions from my book: mix dry ingredients, mix wet/sugar ingredients with a mixer on high for 1 - 11/2 minutes, until frothy. Make a well in the center of the dry ingredients and add in the wet/sugar ingredients. Mix gently-do not overmix. Gently turn batter into pan. Bake until the edges turn lightly brown, and the cake springs back when gently touched in the center. Do Not Overbake. Let cool on wire rack for 10 minutes. Invert cake from pan and let cool on wire rack.

When cooled, place on serving platter and drizzle lemon glaze over the cake.

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