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Ingredients
- Lemon glaze:
- 1 1/2 c. whole-wheat pastry flour
- 1 c. all-purpose flour
- 1/4 c. poppy seeds, toasted
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. nonfat buttermilk
- 1/4 c. canola oil
- 1 tsp. vanilla extract
- 2 tbsp. freshly grated lemon zest
- 2 tbsp. lemon juice
- 2 large eggs, at room temperature
- 2 large egg whites at room temperature
- 1 1/4 c. sugar
- 3/4 c. confectioners’ sugar, plus more for dusting
- 3 tbsp. lemon juice
- 1 tbsp. water
Preparation
Step 1
Preheat oven to 350 degrees F. 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.