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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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Directions: 1. Combine flour, baking soda, poppy seeds, and salt in small bowl.
2. Beat margarine, grated lemon peel, applesauce, and sugar together in seperate bowl until fluffy.
3. Beat in egg and egg whites on high.
4. Combine buttermilk and 2 tbsp. lemon juice in large bowl.
5. Slowly beat flour mixture into egg mixture in 3 parts, alternately with buttermilk mixture in 2 parts, beginning and ending with the flour mixture.
6. Lightly grease 12 cup bundt pan. Coat with flour.
7. Pour batter into pan.
8. Bake in 325 degree oven for 55 minutes until wooden pick inserted comes out clean. Do not overbake.
Lemon Glaze:
1. Combine 1/4 cup lemon juice with 1/2 cup confectioner's sugar in small bowl.
2. Mix until dissolved.
3. Poke holes
into cake with long-tined fork.
4. Pour 1/2 lemon glaze over warm cake.
5. Cool in pan for 30 minutes.
6. Invert cake onto plate.
7. Thicken remaining lemon glaze with another 1 cup or more confectioner's sugar to make thicker glaze that can be drizzled over top of cooled cake.
8. Garnish with strips of zest.
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