LEMON POPPY-SEED CAKE

 

1 ½ cups whole-wheat pastry flour

1 cup all-purpose flour

¼ cup poppy seeds, toasted

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup nonfat buttermilk

¼ cup canola oil

1 teaspoon vanilla extract

2 Tbs. freshly grated lemon zest

2 Tbs. lemon juice

2 large eggs, at room temperature

2 large egg whites, at room temperature

1 ¼ cups sugar

Lemon Glaze:

¾ cup confectioner’s sugar, plus more for dusting

3 Tbs. lemon juice

1 Tbs. water

 

  1. Preheat oven to 350 degrees. Coat a 12 – cup Bundt pan, preferable nonstick, with cooking spray and dust with flour.
  2. Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
  3. Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
  4. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alter5nating with 2 additions of the buttermilk mixture.  Scrape the batter into the prepared pan, spreading evenly.
  5. Bake the cake until the top springs back when touched lightly and toothpick inserted in the center comes out clean, 35 to 40 minutes.  Let cool in the pan for 5 minutes, then turn out onto a wire rack.
  6. To prepare glaze: Sift ¾ cup confectioners’ sugar into a small bowl; mix with lemon juice and water to create a thin glaze.  Poke 1 –inch-deep holes all over the cake with a skewer.  Coat the warm cakes with the glaze using a pastry brush. Dust with confectioner’s sugar.