Glazed Lemon Cake

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Clabber Girl


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2 cups unbleached all-purpose flour (spoon into measuring cup and level top)

2 teaspoons Rumford Baking Powder

1/8 teaspoon salt

3/4 cup unsweetened applesauce

3/4 cup sugar

1 large egg

2 large egg whites

2 tablespoons canola oil

Grated zest of 2 lemons or 1/4 teaspoon pure lemon oil

1 teaspoon vanilla extract

2 tablespoons poppyseeds, optional

Lemon glaze (below)

1 cup confectioner's sugar

Grated zest of 1 lemon (orange) or1/4 teaspoon pure lemon oil or orange. I like to put in lemon / lime peel or orange / lemon peel combinations

2 to 3 tablespoons of freshly squeezed lemon juice (or orange juice).

Place the confectioner's sugar and zest in a medium bowl. Stir in enough of the lemon juice to make a smooth glaze. The consistency should be a little thicker than heavy cream. Use immediately.

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