Ingredients

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

Preparation

  1. Preheat the oven to 350°F. Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.

  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. 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. 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.