Poppy Seed Buttermilk Bundt Cake

Ingredients

• cup buttermilk
• 1/4 cup poppy seeds, or to taste
• large eggs, at room temperature
• 1/2 cup sbleached all-purpose flour
• teaspoon sbaking powder
• teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup swhite sugar
• cup unsalted butter, at room temperature
• teaspoon vanilla extra ct

Instructions

1. Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube or Bundt pan.
3. Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for whites). Sift together flour, baking powder, baking soda, and salt in a third bowl.
4. Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in buttermilk poppy seed mixture and vanilla until well combined. Add 1/2 of the flour mixture and beat thoroughly; repeat with remaining flour mixture.
5. Beat egg whites in a second large bowl on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into batter until incorporated.
6. 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 wire rack to cool completely.