Ingredients:
1 1/2 cups whole-wheat pastry flour, (see Note)
1 cup all-purpose flour
1/4 cup poppy seeds, toasted (see Tip)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, (see Tip)
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons freshly grated lemon zest
2 tablespoons lemon juice
2 large eggs, at room temperature (see Tip)
2 large egg whites, at room temperature
1 1/4 cups sugar
3/4 cup confectioners' sugar , plus more for dusting
3 tablespoons lemon juice
1 tablespoon water
Directions:
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).
2.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.
3.Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
4.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.
5.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.
6.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.
Tips:
Note: Whole-wheat pastry flour
is milled from soft wheat. It contains less gluten forming potential
than regular whole-wheat flour and helps ensure a tender result in
delicate baked goods while providing the nutritional benefits of whole
grains. Store in the freezer.
Sources: Available in large supermarkets
and in natural-foods stores, and from King Arthur Flour, (800) 827-6836,
bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173,
bobsredmill.com.
Tips: 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.
No
buttermilk? You can use buttermilk powder prepared according to package
directions. Or make "sour milk" the ratio is 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.
MAKE AHEAD TIP: Equipment: 10-inch (12-cup) Bundt pan, preferably nonstick.
Source: Recipe.com
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