Almond Poppyseed Loaf

 

 

 

 

 

 

 

 

 

■1/2 cup poppy seeds

■1 cup buttermilk
■1 cup butter  
■1/2 teaspoon vanilla
■1 1/2 cup sugar
■1cup ground almonds
■1 cup lemon juice ( 1/2 for cake, 1/2 for glaze)
■4 eggs, separated
■2-1/2 cups flour
■1 teaspoon baking powder
■1 teaspoon baking soda
■1/2 teaspoon salt
■1 cup powdered sugar

Heat oven to 350 degrees F. Lightly butter a nonstick 12-cup bundt pan and set it aside. Soak poppy seeds in buttermilk for 5 to 8 minutes. In a large bowl cream butter and vanilla. Beat in sugar until mixture is light and fluffy. Add egg yolks. Sift together the flour, baking powder, soda, and salt, then add alternately with the buttermilk mixture, beating after each addition. Add the almonds and lemon juice and mix. Beat egg whites until they are stiff but not dry, then gently fold them into the batter. Turn the batter into the pan and bake until a toothpick comes out clean, 35 to 45 minutes. Cool on a wire rack for 20 minutes, then turn out of pan onto rack to finish cooling. Glaze with lemon glaze if desired.

Glaze: mix 1/2 cup lemon juice into 1 cup powdered sugar and stir until smooth.