Yield: 16 Servings
|1½ cup||Baking Butter; Mrs. Bateman's Butterlike, softened|
|2 cups||Granulated sugar|
|12 ounces||Evaporated skim milk|
|1 cup||Egg whites|
|1¾ teaspoon||Baking soda|
|3 cups||All-purpose flour|
|2 teaspoons||Lemon extract|
|3 tablespoons||Poppy seeds|
|1½ cup||Powdered sugar|
|2 tablespoons||Lemon juice|
Mix together the softened Bakin Butter, sugar and eggs until almost smooth.
Add the rest of the ingredients in a large mixing bowl. Mix just until there are no more lumps, then stop.Pour into a vegetable-sprayed Bundt pan and bake in a 325 F. pre-heated oven for 55 minutes, or until a toothpick comes out clean. Immediately turn cake over on serving platter to cool.
Mix the 1½ cups powdered sugar and lemon juice together until smooth, to make glaze. When cake is completely cool, drizzle glaze over top.
Recipe by: Mrs. Bateman's Low Fat Baking Butter Cookbook Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997