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
Preheat oven to 350°F. Spray 12-cup Bundt pan with baking spray and set aside.
In a medium bowl, whisk the flour, baking powder, and baking soda.
In a liquid measuring cup, combine buttermilk, vanilla, lemon zest and lemon juice.
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.
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.
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/