Double Lemon-Poppy Seed Bundt Cake
"The central cone in a Bundt cake pan ensures that a dense cake batter--like the luscious buttermilk and lemon-flecked one here--cooks evenly and thoroughly. We love that Bundt cakes don't demand frosting--just let a sweet lemon glaze run over the warm cake and you've got perfection...."
INGREDIENTS
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For Double Lemon-Poppy Seed Bundt Cake:
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1/4 cup poppy seeds
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1 1/2 cups whole-wheat pastry flour (see Ingredient note)
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup buttermilk or equivalent buttermilk powder (see Tip)
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1/4 cup canola oil
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1 teaspoon vanilla extract
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2 tablespoons freshly grated lemon zest
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2 tablespoons lemon juice
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2 large eggs, at room temperature (see Tip)
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2 large egg whites, at room temperature
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1 1/4 cups sugar or 1/2 cup plus 2 tablespoons Splenda sugar Blend for Baking
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For Lemon glaze:
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3/4 cup confectioners' sugar, plus more for dusting
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3 tablespoons lemon juice
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1 tablespoon water
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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 f
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