| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes, Dessert |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Baking Butter; Mrs. Bateman's Butterlike, softened |
| 2 |
c |
Granulated sugar |
| 12 |
oz |
Evaporated skim milk |
| 1 |
c |
Egg whites |
| 1 |
ts |
Salt |
| 1 3/4 |
ts |
Baking soda |
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Lemon extract |
| 3 |
tb |
Poppy seeds |
| 1 1/2 |
c |
Powdered sugar |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Mix together the softened Bakin Butter, 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 F. pre-heated oven for 55 minutes, or until a toothpick
comes out clean. Immediately turn cake over on serving platter to cool.
Mix the 1 1/2 cups powdered sugar and lemon juice together until smooth, to
make glaze. When cake is completely cool, drizzle glaze over top.
Recipe by: Mrs. Bateman's Low Fat Baking Butter Cookbook Posted to
MC-Recipe Digest V1 #670 by hurlbert <hurlbert@concentric.net> on Jul 13,
1997
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”