For Double Lemon-Poppy Seed Bundt Cake:
1/4 cup poppy seeds
1 1/2 cups whole-wheat pastry flour (see Ingredient note)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or equivalent buttermilk powder (see Tip)
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons freshly grated lemon zest
2 tablespoons lemon juice
2 large eggs, at room temperature (see Tip)
2 large egg whites, at room temperature
1 1/4 cups sugar or 1/2 cup plus 2 tablespoons Splenda sugar Blend for Baking
For Lemon glaze:
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons lemon juice
1 tablespoon water

You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

To bring cold eggs to room temperature quickly, place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.

To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.