Light and Lemony Poppy Seed Cake

1/2 tablespoon unsalted butter, melted to brush inside of pan
1/4 cup panko breadcrumbs
2 tablespoons poppy seeds, soaked in 1/4 cup hot water
7 1/2 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
1/4 teaspoon sea salt
2 egg yolks, save the whites
2 tablespoons lemon zest
2 tablespoons lemon juice
4 ounces Greek lowfat plain yogurt
1 cup all-purpose flour
3/4 cup oat flour
1/2 teaspoon baking soda
4 egg whites
Glaze
1 tablespoon lemon zest
1/4 cup lemon juice
1 cup powdered sugar
3 cups fresh berries, such as raspberries, blackberries, blueberries or strawberries

Preheat oven to 350 F.
Butter a 6 1/2 cup or 10-inch bundt or tube pan and coat with panko crumbs.
In a mixer, beat together butter, sugar, and salt until light. Add egg yolks, one at a time as you continue to beat. Add poppy seeds,including the soaking water, lemon zest, lemon juice and yogurt. Scrape down sides of bowl and continue to beat until light.
In a large bowl, whisk together the flours and the baking soda. Fold wet ingredients into dry ingredients until just combined. In a clean mixing bowl, whip egg whites until firm peaks, but not dry. Fold egg whites into cake mixture. Spoon batter into prepared pan and bake at 350 F for thirty to thirty five minutes or until a toothpick or cake tester comes out clean.
In a small bowl, combine glaze ingredients. When cake is cool, turn out onto serving plate and spoon glaze mixture over the top. Fill center with fresh berries if desired, and serve.
This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018

Nutrition Information