Poppy Seed Buttermilk Bundt Cake Recipe

Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).

Separate egg yolks and whites into 2 separate bowls (use a glass metal or ceramic bowl for the whites). Sift flour baking powder baking soda and salt together in a third bowl.

Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.

Beat egg whites on high speed until there is no clear liquid left 3 to 5 minutes. Fold into the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.