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1
Heat oven to 350F (180C).
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2
Spray the interior of a 10-inch bundt pan once lightly with the vegetable oil spray.
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3
Puree the apricot halves to a smooth consistency in a food processor or In a bowl, stir gotether the flour, poppy seeds, baking powder and salt until well-combined.
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4
Transfer the apricot puree to a large mixing bowl.
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5
Turn mixer to medium-high and gradually add 3/4 cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk.
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6
Turn miser to low and add 1/4 cup water and the vanilla.
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7
Gradually add the flour mixture, continuing to beat until incorporated.
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8
Using clean beaters, beat the egg whites at medium-high.
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9
Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form and meringue looks glossy.
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10
Stir 13 of the meringue mixture into the batter to lighten it, then fold in the remainder.
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11
Place in the oven and bake until a tester comes out clean and the center of the cake springs back to the touch, about 25 minutes.
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12
Transfer to a rack and cool for 30 to 40 minutes.
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13
In a small bowl, make a glaze by whisking together the lemon Set aside for 5 minutes.
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14
Remove cake from the pan, place on the rack over a pan and spoon glaze over cake.
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15
If desired, garnish each serving with sliced apricots.
