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“This was on a little card in the middle of my Cooking Light Mag (I think). It was an advertisement from Kelloggs. This recipe is amazing...it is lowfat, low sugar and high in fiber. I am very surprised at how moist it is and a very nice lemon flavor. I have made it with All-Bran and when I didn't have any I made it with Fiber One (Original). Sorry Kelloggs, I liked the Fiber One better. Just crush them up a little. Enjoy!!”
READY IN:
45mins
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together flour, granulated sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
  2. In large mixing bowl, combine bran cereal (crushed), milk, egg whites, oil, lemon peel, lemon yogurt. Let stand about five minutes or until cereal softens. Add flour mixture, stirring only until combined. Spread evenly in 8 X 8 inch pan coated with cooking spray.
  3. Bake at 350 deg. about 25 minutes or until wooden pick inserted in center comes out clean. Cool and dust with powdered sugar before serving.
  4. Cut into 16 pieces and cover with plastic wrap to keep moist.

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