Spring has sprung!!!!

Spring weather is here and Easter is right around the corner. This recipe would be a beautiful addition to your Easter Brunch. Recently, my grocer had Meyer lemons (which they don't usually have) and I had to get them. This recipe originally called for standard lemons, but the Meyer lemons made it even better! They are less tart and just offer a smooth lemon flavor.

Meyer Lemon Poppy-Seed Cake

1 1/2 cups whole-wheat flour (pastry)

1 cup all-purpose flour

1/4 cup poppy seeds

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

2 tablespoons freshly grated Meyer lemon zest

2 tablespoons Meyer lemon juice

2 large eggs, at room temperature

2 large egg whites, at room temperature

1 1/4 cups sugar

Lemon Glaze

3/4 cup confectioners' sugar, plus more for dusting

3 tablespoons Meyer lemon juice

1 tablespoon water

Preheat oven to 350 degrees

Prepare bundt pan (or individual mini bundt pans) with oil and a dusting of flour

Whisk dry ingredients together in large mixing bowl. In glass measuring bowl add eggs and egg whites and whisk together. Add buttermilk, oil, vanilla, lemon zest, lemon juice and mix completely.

Fold wet mixture into dry ingredients being careful not to over mix. Scrape batter into prepared pan (or pans).

While cake is baking mix ingredients for glaze in glass measuring cup.

Bake cake until it springs back when gently touched, about 35 minutes. If using smaller pans for individual cakes baking time is reduced depending on pan size so watch carefully.

Let cool for ten minutes then turn out onto serving plate. Poke holes in cake with skewer or toothpick and pour glaze over cake.

Before serving dust with confectioners sugar.

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