Lemon Poppyseed Cake

Nutrition Facts

Serving Size 1 SLICE

Calories 193

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 8.7g

13%

Sat. Fat 2.9g

- - -%

Trans Fat - - -g

Cholesterol 32.4mg

- - -%

Sodium 212.5mg

Amount/Serving

%DV*

Tot. Carb. 27.4g

Dietary Fiber 0.2g

Sugars 19.7g

Includes 0g Added Sugars

Protein 1.7g

Vitamin D - 0.2mcg - 0%

Calcium - 29.4mg - 3%

Iron - 0.5mg - 6%

Potassium - 23.4mg - 0%

INGREDIENTS: LEMON POPPYSEED CAKE (cake mix (sugar, enriched wheat flour [bleached wheat flour. niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], soybean oil, non-fat dry milk, egg white solids [whole egg solids, sodium silico aluminate {processing aid}], leavening [baking soda, sodium aluminum phosphate, sodium acid pyrophosphate, monocalcium phosphate], wheat starch, food starch - modified [tapioca, corn], emulsifier [whey, propylene glycol mono and diesters of fat and fatty acid, mono an diglycerides, sodium caseinate, sodium-2-stearoyl-lactylate, disodium phosphate, ascorbic acid, citric acid], dextrose, salt, natural and artificial flavor, soy lecithin, guar gum, xanthan gum, polysorbate 60), water, unsalted butter (pasteurized cream [ milk], natural flavoring), fondant (sugar, corn syrup, water), palm oil, caramelized hazelnuts (sugar, hazelnuts), soybean oil, lemon compound (corn syrup, lemon puree [ lemon peel, water, lemon pulp cells, lemon juice concentrate], sugar, water, food starch - modified [corn], natural flavor, propylene glycol, pectin [pectin, dextrose], citric acid, sodium benzoate and potassium sorbate [as preservatives], xanthan gum, yellow 5, poppy seeds, soy lecithin contains: eggs, milk, soy, wheat, tree nuts (hazelnuts) processed in a facility that also processes peanuts and tree nuts)

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.