Poppy Seed Cake

POPPY SEED CAKE

4 eggs, separated
1-1/2 cups olive oil
1-1/2 cups light cream
1-1/4 cups granulated sugar
rind and juice of 2 lemons
1 tsp vanilla
3 cups all-purpose flour
1/2 cup poppy seeds
1 tsp baking soda
1 tsp baking powder
1 tsp salt
icing sugar

Beat egg whites until soft peaks form. Set aside.

In bowl, mix together oil, cream, sugar, egg yolks, lemon rind and juice, and vanilla. In separate bowl, combine flour, poppy seeds, baking soda, baking powder and salt. Gradually beat dry ingredients into wet. Fold in egg whites. Beat on low speed for 10 minutes.

Grease Bundt pan and sprinkle a few bread crumbs in bottom to prevent sticking. Pour batter into pan to come no higher than 1 inch from rim (any remaining batter can be baked in small pan alongside Bundt pan). Bake in 350°F oven for 1 hour or until tester inserted in centre comes out clean. Let cool. Sprinkle with icing sugar.