Double Lemon-Poppy Seed Bundt

By á-4174

Ingredients

• For Lemon glaze:
• 1/4 1/4 1/4 cup poppy seeds
• 1 1/2 1 1/2 1/2 cups whole-wheat pastry flour (see Ingredient note)
• 1 1 1 cup all-purpose flour
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup buttermilk or equivalent buttermilk powder (see Tip)
• 1/4 1/4 1/4 cup canola oil
• 1 1 1 teaspoon vanilla extract
• 2 2 2 tablespoons freshly grated lemon zest
• 2 2 2 tablespoons lemon juice
• 2 2 2 large eggs, at room temperature (see Tip)
• 2 2 2 large egg whites, at room temperature
• 1 1/4 1 1/4 1/2 2 sugar or 1/2 cup plus 2 tablespoons Splenda sugar Blend for Baking
• 3/4 3/4 3/4 cup confectioners' sugar, plus more for dusting
• 3 3 3 tablespoons lemon juice
• 1 1 1 tablespoon water
• 3 to 4 to to small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
• 5 eggs, egg whites and sugar (or Splenda) in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
• 2 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.
• 35 to 40 5 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 on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack.

Preparation

Step 1

You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

To bring cold eggs to room temperature quickly, place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.

To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.


Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.


Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.


Beat eggs, egg whites and sugar (or Splenda) 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 on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack.


Meanwhile, 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.