Lemon Muffin Cake

Lemon Muffin Cake

Tags: Dessert/Sweets, Quickbreads

  • Prep Time: 10 min
  • Cook Time: 35 min
  • Ready Time: 60 min
  • Yield: 8 Servings

Ingredients

  • Pillsbury® Baking Spray with Flour
  • 1 (15.6 oz.) package Pillsbury® Lemon Poppy Seed Flavored Quick Bread & Muffin Mix
  • 2/3 cup sour cream
  • 1/3 cup milk
  • 2 large eggs
  • 1 large egg, separated, reserving egg white for topping
  • 1 tablespoon water
  • 1 tablespoon sugar

Preparation Directions

  • HEAT oven to 400°F. Spray bottom only of a 9-inch ceramic quiche pan or round cake pan with flour no-stick cooking spray.
  • COMBINE quick bread mix, sour cream, milk, 2 whole eggs and 1 egg yolk in large bowl; stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in prepared pan.
  • COMBINE reserved egg white and water in small bowl; beat until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Discard any remaining egg white mixture.
  • BAKE 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Cut into wedges. Serve warm.

High Altitude (above 3500 ft.):

  • ADD 2 tablespoons flour to dry mix. Bake as directed above.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of cake), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 90mg, Sodium 250mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 25g), Protein 6g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 8%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.