Ingredients
1 1/2 cups whole-wheat pastry flour,
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons freshly grated lemon zest
1/4 cup poppy seeds, toasted
2 tablespoons lemon juice
1 1/2 teaspoons baking powder
2 large eggs, at room temperature
1/2 teaspoon baking soda
2 large egg whites, at room temperature
1/4 teaspoon salt
1 1/4 cups sugar
1 cup buttermilk, (see Tip)
3/4 cup confectioners’ sugar, plus more for dusting
1/4 cup canola oil
1 tablespoon water
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Preparation
Preheat oven to 350F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
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.
Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a 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.
To prepare glaze: Sift 3/4 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 cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners’ sugar.
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