Lemon-Poppy Seed Butter Cake - cooking recipe

Ingredients

2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cups sugar
8 ounces butter, at room temperature
2 grated lemons, zest of
4 extra-large eggs, separated
1 tablespoon vanilla extract
1 cup buttermilk
1/3 cup poppy seed
icing sugar

Preparation

Preheat oven to 350 degrees F.
Butter and flour a Bundt pan.
Sift flour, baking powder, soda and salt into a bowl.
Beat butter at high speed until light and fluffy, about 3 minutes.
Add sugar in 2 additions, beating for 2 minutes after each addition.
Beat in lemon zest, vanilla, and egg yolks and beat until light-colored.
On low speed, beat in flour in 3 additions and buttermilk in 2, beginning and ending with flour.
Stir in poppy seeds.
Beat whites separately until foamy.
Add pinch of salt; continue beating until firm, not stiff peaks form.
Stir 1/4 of whites into batter to lighten; then fold in remaining whites.
Pour into prepared pan.
Bake in lower third of oven for about 55 minutes.
At serving time, sprinkle with icing sugar.