- 20
- 25 mins
- 70 mins
Ingredients
- Lemon Glaze:
- 3 cups flour
- 1 Tbsp poppy seeds
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3 lemons
- 1-1/4 cups skim milk
- 2 tsp vanilla extract
- 2 cups sugar
- 6 Tbsp butter, softened
- 2 large eggs
- 1/3 cup sugar
- 1/4 cup lemon juice
Preparation
Step 1
1. Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan.
2. Prepare Cake: On waxed paper combine flour, poppy seeds, baking powder, salt and baking soda.
3. From lemons, grate 1 Tbsp peel and squeeze 1/3 cup juice, lemon peel, milk, and vanilla until blended.
4. In large bowl, with mixer at low speed, beat sugar, butter and eggs until blended. Increase speed to high; beat until creamy, about 3 minutes, occasionally scraping bowl with rubber spatula.
5. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Beat just until combined, occasionally scraping bowl. Pour batter in pan; spread evenly.
6. Bake cake 45 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. With spatula or small knife, loosen cake from edge of pan; invert onto rack.
7. Prepare lemon glaze: in small bowl mix sugar and lemon juice until sugar dissolves. With skewer, prick top and sides of warm cake in many places. With pastry brush, brush top and sides of warm cake with glaze. Cool cake completely on wire rack.
Each serving = 205 calories, 4 grams fat, 1 gram fiber, 3 grams protein, 22 mg cholesterol