Ingredients

1 1/2 cups plus 2 teaspoons cake flour, sifted
1 1/4 cups plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons poppy seeds
1/4 teaspoon salt
7 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup safflower oil
1/3 cup warm water
1/3 cup buttermilk
1 1/2 teaspoons vanilla
3 tablespoons fresh lemon juice
1 tablespoon lemon zest, grated

Directions

Coat a 9-inch bundt pan with cooking spray; sprinkle with 2 teaspoons flour. Shake out excess flour and set aside.

Combine 1 1/2 cups flour, 1 1/4 cups sugar, baking powder and soda, poppyseeds and salt.

Beat egg whites until frothy; add cream of tartar and beat until soft peaks form. Add remaining 2 tablespoons sugar; beat until stiff but not dry.

Add oil, water, buttermilk, vanilla, lemon juice and lemon zest to flour mixture; stir to combine. Gently fold buttermilk mixture into egg whites. Pour batter into prepared pan; bake at 350 degrees for about 45 minutes or until tester inserted in center of cake comes out clean. (Note that this cake remains pale in color; don't assume that it isn't done.) Cool 15 minutes on a rack, then invert only plate and cool completely before serving. Makes 12 servings.

Each serving contains 201 calories; 7 gm fat; 206 mg sodium; 0 mg cholesterol.