Search
by Ingredient

Lemon Glazed Poppyseed Bundt Cake

StarStarStarStarHalf star

Submitted by Glonole

YIELD

1 cake

PREP

20 min

COOK

55 min

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML BUTTER
for baking
2 473
CUPS ML SUGAR
granulated
12 346.8
OUNCES ML/G EVAPORATED MILK
skim
1 237
CUP ML EGG WHITES
1 5
TEASPOON ML SALT
1 ¾ 8.8
TEASPOONS ML BAKING SODA
3 7.1E+2
2 1E+1
TEASPOONS ML LEMON EXTRACT *
3 45
TABLESPOONS ML POPPY SEED
1 ½ 355
CUPS ML POWDERED SUGAR
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 446g (15.7 oz)
Amount per Serving
Calories 1638 42% from fat
 % Daily Value *
Total Fat 76g 117%
Saturated Fat 46g 231%
Trans Fat 0g
Cholesterol 196mg 65%
Sodium 1471mg 61%
Total Carbohydrate 74g 74%
Dietary Fiber 3g 13%
Sugars g
Protein 42g
Vitamin A 45% Vitamin C 7%
Calcium 25% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

    Email this recipe