Lemon Poppyseed Bundt Cake

• Batter:
• 1 1/4 cups raw sugar or granulated fructose
• 1/3 cup safflower oil
• 1 1/4 cups milk
• 1/4 cup fresh lemon juice
• 1 Tbsp. lemon rind, finely grated
• 3 cups unbleached white flour
• 2 Tbsp. egg replacer powder or BiPRO*
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 1/2 Tbsp. poppy seeds
• Glaze:
• 2 cups sifted confectioners sugar
• 1 tsp. lemon rind, finely grated
• 2/3 cup fresh lemon juice
• 2 Tbsp. milk

1. 1. Preheat the oven to 350u0b0F. Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
2. 2. In a large bowl whisk all the dry ingredients together. Add the wet mixture to the dry. Mix well with an electric mixer on medium speed, or use a whisk. Pour the batter into the cake pan. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
3. 3. Remove from the oven and cool for 10 minutes. Carefully remove the cake from the pan and cool for a further 5 minutes. Mix the glaze ingredients until smooth.
4. 4. Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan. With a wooden toothpick, poke holes into the top of the cake. Pour the remaining glaze over the cake. Let the cake sit until the glaze is absorbed before slicing.

batter, sugar, safflower oil, milk, lemon juice, lemon rind, unbleached white flour, egg replacer powder, baking powder, baking soda, salt, poppy seeds, confectioners sugar, lemon rind, lemon juice, milk

Taken from www.epicurious.com/recipes/member/views/lemon-poppyseed-bundt-cake-1278635 (may not work)