Lemon glazed poppyseed bundt cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Baking Butter; Mrs. Bateman's Butterlike, softened |
| 2 | cups | Granulated sugar |
| 12 | ounces | Evaporated skim milk |
| 1 | cup | Egg whites |
| 1 | teaspoon | Salt |
| 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 |
Directions
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