Lemon Poppy Seed Butter Cake

Name: Lemon Poppy Seed Butter Cake
Ingredients: 2 and 3/4 cups unbleached flour; 2 1/4 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, room temperature (2 sticks); 1 3/4 cup sugar; 4 eggs, seperated; zest of 2 lemons; 2 tsp vanilla; 1 cup buttermilk; 1/2 cup poppy seeds; powdered sugar for garnish

Ingredients

2 and 3/4 cups unbleached flour
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature (2 sticks)
1 3/4 cup sugar
4 eggs, seperated
zest of 2 lemons
2 tsp vanilla
1 cup buttermilk
1/2 cup poppy seeds
powdered sugar for garnish

Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl , beat together the butter and sugar. Add sugar slowly.
Separate the eggs and set the egg whites aside.
Add yolks to butter mix, one at a time, beating in between.
Add lemon zest and vanilla to mix.
Add buttermilk to mix, alternatively with flour mix.
Stir poppy seeds into batter.
In a separate bowl, add a pinch of salt, then beat the egg whites until soft peaks form.
Gently fold into batter.
Pour into greased, floured 10 ” tube or bundt pan.
Bake about 55 minutes at 350 degrees.
Remove from pan after cooling for 10 minutes.
Sprinkle with powdered sugar.