A classic cake recipe you have to try!
Ingredients for the cake:
- 1 ½ cups whole-wheat pastry flour
- ¼ cup poppy seed (toasted)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 large eggs
- 2 large egg whites
- 1 ¼ cups sugar
Ingredients for the lemon glaze:
- ¾ cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon water
Directions for making the cake:
Preheat oven to 350°F.
Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
Add whole wheat pastry flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl and mix well.
Whisk together 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 wood stick 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.
Directions for making the glaze:
Sift ¾ cup powdered sugar into a small bowl, stir in 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.
Before serving, set the cake on a serving plate and dust with powered sugar.
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