Lemon Poppy Seed Bundt Cake
Yields: 16 servings
 
Ingredients
  • 1½ cups whole wheat pastry flour
  • 1 cup all-purpose flour
  • ¼ cup poppy seeds
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons freshly grated lemon zest (I used 2 lemons)
  • 2 tablespoons lemon juice (I used ½ of a lemon)
  • 2 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 1¼ cups granulated sugar
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350°F. Spray 12-cup Bundt pan with baking spray and set aside.
  2. In a medium bowl, whisk the flour, baking powder, and baking soda.
  3. In a liquid measuring cup, combine buttermilk, vanilla, lemon zest and lemon juice.
  4. In a large bowl, add eggs, egg whites and sugar. Using an electric mixer (I used my hand mixer) beat on high for 5 minutes, or until mixture starts to thicken.
  5. Add ⅓ dry ingredients to the egg mixture, folding gently. Then fold in ½ buttermilk mixture. Repeat, ending with the last ⅓ of the dry ingredients.
  6. Pour batter into prepared Bundt pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then invert to a wire rack to cool completely. Dust with powdered sugar before serving and enjoy!
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/04/18/lemon-poppy-seed-bundt-cake/