adapted from: Pip and Ebby
1 white cake mix
1 (3.4 oz.) box lemon instant pudding mix
8 egg whites
1/2 c. applesauce
1/4 c. poppy seeds
1 c. water
1 1/2 tsp. lemon extract
Lemon Glaze
1 c. powdered sugar
3/4 - 1 tsp. lemon extract, to taste (or lemon zest)
1-2 Tbl. milk (or fresh lemon juice)
Preheat oven to 350 degrees. Grease and flour a large bundt pan. In a large bowl, combine all of the cake ingredients and mix until well combined. Pour into prepared bundt pan and spread out evenly. Bake for 50 minutes or until a toothpick inserted comes out clean. Cool in pan 15 minutes, then remove from pan and cool completely. Top with Glaze.
For the Lemon Glaze: In a small bowl, stir together powdered sugar, 3/4 teaspoon lemon extract and 1 Tablespoon of milk. If mixture is too thick, add a little more milk until desired glaze consistency is reached. Taste and add another 1/4 teaspoon lemon extract, if needed. Drizzle over cooled cake.