Lemon Glazed Poppyseed Bundt Cake
Yield
1 cakePrep
20 minCook
55 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
for baking |
|
| 2 | cups |
sugar
granulated |
|
| 12 | ounces |
evaporated milk
skim |
|
| 1 | cup |
egg whites
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¾ | teaspoons |
baking soda
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
lemon extract
|
*
|
| 3 | tablespoons |
poppy seed
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
for baking |
|
| 473 | ml |
sugar
granulated |
|
| 346.8 | ml/g |
evaporated milk
skim |
|
| 237 | ml |
egg whites
|
|
| 5 | ml |
salt
|
|
| 8.8 | ml |
baking soda
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
lemon extract
|
*
|
| 45 | ml |
poppy seed
|
|
| 355 | ml |
powdered sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Mix together the softened BakingButter, 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℉ (160℃).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.
