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Add a photoServings: 12
Ingredients
- 1 1/2 c. Baking Butter, Mrs. Bateman's Butterlike, softened
- 2 c. Granulated sugar
- 12 ounce Evaporated skim lowfat 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
Directions
- Mix together the softened Bakin Butter, sugar and Large eggs till almost smooth.
- Add in the rest of the ingredients in a large mixing bowl. Mix just till 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 min, or possibly till a toothpick comes out clean. Immediately turn cake over on serving platter to cold.
- Mix the 1 1/2 c. powdered sugar and lemon juice together till smooth, to make glaze. When cake is completely cold, drizzle glaze over top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 566 | |
| Calories from Fat 232 | 41% |
| Total Fat 26.43g | 33% |
| Saturated Fat 16.03g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 606mg | 25% |
| Potassium 180mg | 5% |
| Total Carbs 76.05g | 20% |
| Dietary Fiber 1.3g | 4% |
| Sugars 51.3g | 34% |
| Protein 8.01g | 13% |
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