Tangerine-Dream Poppy- Seed Cake - cooking recipe

Ingredients

2 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1/3 cup I Can't Believe It's Not Butter(R) Spread, room temperature
1 1/3 cups sugar
2 large eggs
1 large egg white
4 teaspoons grated tangerine zest or 4 teaspoons orange zest
2 teaspoons poppy seeds
1 cup low-fat buttermilk
2 tablespoons orange juice concentrate, thawed
Glaze
2 teaspoons water
3/4 teaspoon frozen tangerine juice concentrate or 3/4 teaspoon orange juice concentrate, thawed
1/2 teaspoon grated orange zest
1/4 cup powdered sugar or 1/4 cup confectioners' sugar

Preparation

Preheat oven to 350.
Spray a light coat of cooking spray onto a 10-inch bundt pan.
Sift flour, baking powder, baking soda and salt into a medium bowl.
In a large bowl, beat butter spread until smooth, about 2 minutes on medium with a hand mixer.
Beat in sugar until well blended.
Beat in whole eggs, one at a time, and then beat in the egg white.
Beat in the zest and the poppy seeds.
In a small bowl, mix together the buttermilk and juice concentrate.
Alternately fold the flour mixture and buttermilk mixture into the egg mixture, beginning and ending with the flour, until just blended.
DO NOT OVERMIX.
Pour batter into bundt pan, and gently tap pan on the counter to release any air pockets.
Bake until cake pulls away from the side of the pan, and until a toothpick comes out clean from the center (about 40-45 minutes).
Transfer pan to cooling rack, and let cool 10 minutes.
With a small knife, loosen the sides of the cake, and invert onto the rack to cool completely.
For the glaze:
In a small bowl, stir the water, juice concentrate and zest. Stir in powdered/confectioners sugar, until just pourable.
Drizzle over cooled cake.