Lemon glazed poppyseed bundt cake

 
                     Lemon Glazed Poppyseed Bundt Cake
 
 Recipe By     : Mrs. Bateman's Low Fat Baking Butter Cookbook
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  c             baking Butter, Mrs. Bateman's Butterlike(t --
 softened
    2      c             granulated sugar
   12      oz            evaporated skim milk
    1      c             egg whites
    1      tsp           salt
    1 3/4  tsp           baking soda
    3      c             all-purpose flour
    2      tsp           lemon extract
    3      tbsp          poppy seeds
    1 1/2  c             powdered sugar
    2      tbsp          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 1 1/2  cups powdered sugar and lemon juice together until
 smooth, to make glaze.  When cake is completely cool, drizzle glaze over
 top.
 
 
 
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