5 Desserts must try this winter

Poppy Seed cake
Ingredients
1 1/2 cups whole-wheat pastry flour, 1 cup all-purpose flour, 1/4 cup poppy seeds,toasted, 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 lemon zest, 2 tablespoons 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 lemon juice, 1 tablespoon water.

How to make
Preheat oven to 350*F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).

Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.

Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.

Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.

To prepare glaze
Sift 3/4 cup confectioners' sugar into a small bowl, mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely.

To serve, set the cake on a serving plate and dust with confectioners' sugar.

Total Time: 2 hours

It can be served to 10 peoples.