Lemon Poppy Seed Cake with Buttermilk | Fluffy & Light

Separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until frothy.

Stir the grated lemon zest, the juice of the whole lemon, the buttermilk, and the vanilla extract into the egg yolk mixture.

Mix all dry ingredients (spelt flour, polenta, poppy seeds, baking powder, and baking soda) and stir them into the dough. Then add the sunflower oil and mix well.