Happy National Bundt Day!

Ingredients

• 1 1/2 cups white whole-wheat flour
• 1 cup all-purpose flour
• 1/4 cup poppy seeds
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 tablespoons freshly grated lemon zest
• 2 tablespoons lemon juice
• 2 large eggs, at room temperature
• 2 large egg whites, at room temperature
• 1 1/4 cups sugar
• Lemon Glaze
• 3/4 cup confectioners' sugar, plus more for dusting
• 3 tablespoons lemon juice
• 1 tablespoon water

Instructions

1. 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).
2. Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
3. Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
4. 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.
5. Bake the cake until the top springs back when touched lightly and a toothpick 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.
6. To prepare glaze: Sift 3/4 cup confectioners’ sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Pour glaze all over warm cake and serve.