Lemon-Poppy Seed Cake

1 package (18.25 oz.) reduced fat yellow cake mix

1/2 cup sugar

1/3 cup vegetable oil

1/4 cup water

1 carton (8 oz.) plain nonfat yogurt

1 cup egg substitute

3 Tablespoons lemon juice

1 Tablespoon poppy seeds

vegetable cooking spray Lemon Glaze

Combine first 7 ingredients in a mixing bowl. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup bundt pan coated with vegetable cooking spray.

Bake at 350 for 40 minutes or until wooden pick inserted in center of cake comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24 servings.

Lemon Glaze: 1/2 cup sifted powdered sugar 2 Tablespoons lemon juice

Combine powdered sugar and juice, stirring until smooth. Makes 1/4 cup.