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Lemon Poppy Seed Cake #3 (Original -- Not Lf)

A home-style Lemon Poppy Seed Cake #3 (Original -- Not Lf) made with Eggs, Sugar, Evaporated Skim Milk, Vegetable Oil, and Flour. Serves 15. Scale it up or down for the number of people at the table.

Ingredients

• 3
• 2 cup
• 1 can
• 1 cup
• 3 cup
• 4 tsp
• 1 tsp
• 3/4 tsp
• 3/4 cup

Method (preview)

1. 1

   Mix all ingredients together well.

2. 2

   Grease bottom (only) of bundt pan.

3. 3

   Bake at 350 for 1 hour or until done.

4. 4

   From Sarah Phillips c 1999

5. 5

   Author, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999

6. 6

   A. 3 eggs

7. 7

   Reduce to 2 large eggs with 2 large egg whites.

8. 8

   B. 1 cup vegetable oil

9. 9

   Reduce to 3 TBSP vegetable oil and add in 3/4 cup unsweetened applesauce

10. 10

    Reduce the salt from 3/4 teaspoon to 1/4 teaspoon--you don't need as much.

11. 11

    The baking powder amount bothers me--try 3 teaspoons.

12. 12

    Spraying with oil will add in less saturated fat than butter will.

13. 13

    Baking may take a little longer---do not overbake

14. 14

    Add in 2 TBSP lemon peel

15. 15

    TO BAKE

16. 16

    Place a rack in the center of an oven. Preheat oven to 350. Prepare pan by spraying with vegetable oil.

17. 17

    Mix according to the New Classic Method instructions from my book: mix dry ingredients, mix wet/sugar ingredients with a mixer on high for 1 - 11/2 minutes, until frothy.

18. 18

    Make a well in the center of the dry ingredients and add in the wet/sugar ingredients.

19. 19

    Mix gently--do not overmix.

20. 20

    Gently turn batter into pan.

21. 21

    Bake until the edges turn lightly brown, and the cake springs back when gently touched in the center.

22. 22

    Do Not Overbake.

23. 23

    Let cool on wire rack for 10 minutes.

24. 24

    Invert cake from pan and let cool on wire rack.

25. 25

    When cooled, place on serving platter and drizzle lemon glaze over the cake.