Lemon Poppy Seed Chiffon Cake

Directions

1. Preheat oven to 350°F (176 °C).
2. In a medium bowl soak poppy seeds in water. Add lemon zest and juice. Let sit for 2 hours.
3. Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder and salt. Sift ingredients twice and set aside.
4. In two separate bowls separate eggs.
5. Beat egg yolks until light yellow in colour (double in volume). Slowly add sugar to egg yolks beat until combined. Set aside.
6. Beat egg whites until medium peak. Add cream of tartar and continue to beat egg whites until stiff peak. Set aside.
   
   
7. Create a well in the middle of flour mixture. Add canola oil and soaked poppy seeds. Fold in flour mixture until combined.
8. Fold in egg yolk mixture to flour mixture until combined.
9. Fold in egg whites to flour mixture until combined.
10. Pour mixture into a Bundt pan (8.5” wide/ 4.25" high) with a removable base.
11. Bake at 350°F (176 °C) for 65 - 75 minutes or until cake is done.
12. Invert cake to cool. 
13. To remove from pan - carefully run a pallet knife around edge of cake to loosen from pan. Slide cake out by pushing on base of cake pan. 

Yields 1 cake