Lemon Glazed Poppyseed Bundt Cake

Recipe Ingredients

1 1/2 cups	297g / 10oz	Butter
2 cups	396g / 13oz	Granulated sugar
12 oz	340g	Evaporated skim milk
1 cup	198g / 7oz	Egg whites
1 teaspoon	5ml	Salt
1 3/4 teaspoons	8.8ml	Baking soda
3 cups	187g / 6.6oz	All-purpose flour
2 teaspoons	10ml	Lemon extract
3 tablespoons	45ml	Poppy seeds
1 1/2 cups	297g / 10oz	Powdered sugar
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Mix together the softened Baking 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 325F.

pre-heated oven for 55 minutes, or until a toothpick comes out clean.

Immediately turn cake over on serving platter to cool.

Mix the 1 1/2 cups powdered sugar and lemon juice together until smooth, to make glaze.

When cake is completely cool, drizzle glaze over top.

Source:
Mrs. Bateman's Low-Fat Baking Butter Cookbook

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