Lemon Glazed Poppyseed Bundt Cake
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...
Ingredients
- 11/2 c baking butter, mrs. bateman's butterlike(t --
- 12ozevaporated skim milk
- 1c egg whites
- 1tspsalt
- 13/4 tsp baking soda
- 3c all-purpose flour
- 2tsplemon extract
- 3tbsppoppy seeds
Directions
- 1
1 1/2 c baking Butter, Mrs
- 2
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-p
- 3
Add the rest of the ingredients in a large mixing bowl
- 4
Mix just until there are no more lumps, then stop.Pour into a vegetable-sprayed Bundt pan and bake in a 325 F
- 5
pre-heated oven for 55 minutes, or until a toothpick comes out clean
- 6
Immediately turn cake over on serving platter to cool
- 7
Mix the 1 1/2 cups powdered sugar and lemon juice together until smooth, to make glaze
- 8
When cake is completely cool, drizzle glaze over top.