Whole Wheat Lemon Poppy Seed Cake

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.

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.