Poppy-Seed Cake with Lemon Glaze
| Yield: | 12 Servings |
| Categories: | Cakes |
| Light veg. oil spray | ||
| 5 | Apricot halves (from 8 1/4 oz. can) | |
| 1 | c | Cake flour, sifted |
| 2 | tb | Poppy Seeds |
| 1 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1 | c | Granulated sugar |
| Whites of 5 large eggs at room temperature | ||
| 2 | tb | Fresh squeezed lemon juice |
| 1 | c | Confectioner's sugar |
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