1 cup granulated sugar
1/2 cup (1 stick/4 oz./113g) butter, softened
1 large egg, at room temperature
2 egg whites, at room temperature
3/4 cup low-fat milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons poppy seeds
3 tbsp. lemon juice
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
For Glaze: (optional)
2 cups sifted confectioners' sugar
1 tsp. finely grated lemon rind
2/3 cup fresh lemon juice
2 tbsp. milk
Preheat oven to 350 degrees F/180 degrees C. Grease and flour a 10-inch bundt pan, set aside.
Beat granulated sugar, butter, egg and egg whites in large bowl with electric mixer at medium speed until well blended. Add milk, lemon juice, and vanilla; mix well. Add flour, poppy seeds, lemon peel, baking powder and salt; beat about 2 minutes or until smooth.
Pour into prepared pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Gently loosen cake from pan with knife and turn out onto wire rack and cool for 5 minutes.
Combine glaze ingredients in a medium bowl and mix well. Pour glaze over cake, letting it drizzle down sides. Serve warm or cool. Sprinkle with confectioners' sugar.
Makes 12-16 servings.
Date: September 11, 2002