Lemon and Poppy Seed Cake

Lemon and Poppy Seed Cake
  • 1 cup all-purpose flour
  • 1/4 cup toasted poppy seeds
  • 2 large eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 1 1/2 cups whole-wheat pastry flour
  • 1 teaspoon vanilla extract
  • 1/4 cup canola oil
  • 2 tablespoons freshly grated lemon zes
  • 2 tablespoons of fresh lemon juice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Cooking spray
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar

Ingredients for the Lemon Glaze

  • 3/4 cup confectioners' sugar, plus a couple of table spoons more for dusting
  • 1 tablespoon of water
  • 2 1/2 tablespoons of fresh lemon juice
Bake Me! 
  • Preheat the oven to 350°F/180°C. Use the Sabichi Silicone Round Cake Mould, or coat a Bundt pan with cooking spray and dust with flour or sugar, tapping out excess.
  • Mix whole-wheat flour, all-purpose flour, baking powder, baking soda, poppy seeds, and salt in a medium bowl. Separately combine buttermilk, oil, vanilla, lemon zest and lemon juice in a measuring cup.
  • Beat eggs, egg whites and sugar in a large mixing bowl with an electric mixer for approximately 5 minutes on high speed until they are thickened and pale.
  • Fold the dry ingredients into the egg mixture. Gradually adding the buttermilk mixture and whisking until just moistened. Pour batter into prepared mould or pan, spreading evenly.
  • Bake the cake until the top springs back for about 35 to 40 minutes. To test if it’s done, take a fork, a cocktail stick, a skewer or a toothpick. Use one of these items to poke the top of the cake slightly in the middle. If it comes out clean the cake is done.
  • Let the cake cool for 5 minutes and then turn out onto a wire rack.
  • For the Lemon glaze- sift the confectioners’ sugar into a bowl; mix with lemon juice and water to create a thin glaze. Coat the warm cake with the glaze using a pastry brush. Let it cool completely.
  • Set the cake on a serving plate and dust with confectioners’ sugar to serve.