Poppy Seed Buttermilk Bundt® Cake

Name: Poppy Seed Buttermilk Bundt® Cake
Total time: 115
Yield: 14
Ingredients: 1 cup buttermilk; ¼ cup poppy seeds, or to taste; 4 large eggs, at room temperature; 2 ½ cups bleached all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 ½ cups white sugar; 1 cup unsalted butter, at room temperature; 1 teaspoon vanilla extract

Recipe by canner from allrecipes.com

Dessert 2 Hr. 55 Mins.

Ingredients

14 servings

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1 cup buttermilk
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¼ cup poppy seeds, or to taste
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4 large eggs, at room temperature
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2 ½ cups bleached all-purpose flour
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2 teaspoons baking powder

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1 teaspoon baking soda
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¼ teaspoon salt
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1 ½ cups white sugar
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1 cup unsalted butter, at room temperature
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1 teaspoon vanilla extract

Instructions

Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.
Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.
Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.