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1
Preheat oven to 350.
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2
Spray a light coat of cooking spray onto a 10-inch bundt pan.
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3
Sift flour, baking powder, baking soda and salt into a medium bowl.
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4
In a large bowl, beat butter spread until smooth, about 2 minutes on medium with a hand mixer.
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5
Beat in sugar until well blended.
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6
Beat in whole eggs, one at a time, and then beat in the egg white.
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7
Beat in the zest and the poppy seeds.
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8
In a small bowl, mix together the buttermilk and juice concentrate.
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9
Alternately fold the flour mixture and buttermilk mixture into the egg mixture, beginning and ending with the flour, until just blended.
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10
DO NOT OVERMIX.
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11
Pour batter into bundt pan, and gently tap pan on the counter to release any air pockets.
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12
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).
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13
Transfer pan to cooling rack, and let cool 10 minutes.
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14
With a small knife, loosen the sides of the cake, and invert onto the rack to cool completely.
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15
For the glaze:
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16
In a small bowl, stir the water, juice concentrate and zest. Stir in powdered/confectioners sugar, until just pourable.
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17
Drizzle over cooled cake.
