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1
For making the cake:
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Preheat oven to 350F.
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Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
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4
Add whole wheat pastry flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl and mix well.
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5
Whisk together buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
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6
Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
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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.
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Scrape the batter into the prepared pan, spreading evenly.
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9
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.
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10
Let cool in the pan for 5 minutes, then turn out onto a wire rack.
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11
For making the glaze:
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Sift 3/4 cup powdered sugar into a small bowl, stir in lemon juice and water to create a thin glaze.
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13
Poke 1-inch-deep holes all over the cake with a skewer.
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Coat the warm cake with the glaze using a pastry brush.
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15
Let cool completely.
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16
Before serving, set the cake on a serving plate and dust with powered sugar.
