Lemon glazed poppyseed bundt cake

Yield: 16 Servings

Measure 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

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

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