Lemon Glazed Poppyseed Bundt Cake

1 1/2 c baking Butter, Mrs. Bateman`s Butterlike(t --

softened 2 c granulated sugar

12 oz evaporated skim milk

1 c egg whites

1 tsp salt

1 3/4 tsp baking soda

3 c all-purpose flour

2 tsp lemon extract

3 tbsp poppy seeds

1 1/2 c powdered sugar

2 tbsp lemon juice

Mix together the softened Bakin Butter, sugar and eggs until almost smooth. Add the rest of the ingredients in a large mixing bowl. Mix just until there are no more lumps, then stop.Pour into a vegetable-sprayed Bundt pan and bake in a 325 F. pre-heated oven for 55 minutes, or until a toothpick comes out clean. Immediately turn cake over on serving platter to cool.

Mix the 1 1/2 cups powdered sugar and lemon juice together until smooth, to make glaze. When cake is completely cool, drizzle glaze over top.