1 1/3CupsFlourWhole wheat or other preferred flour
1TspBaking Powder
½TspBaking Soda
2TbsPoppy Seeds
2Lemons Zested and JuicedKeep the zest and juice separate.
¼TspSalt
½CupButtermilk
5TbsLemon Juice
1TspVanilla
Optional: 1 scoop vanilla protein powder. It adds a nice touch to the flavor and packs it with proteinbut is not required for the recipe to turn out correctly.
Instructions
Preheat your oven to 350 degrees.
Cream together your butter and sugar. Make sure that it’s smooth before adding anything else in.
Add the egg yolks, and mix well.
Turn the egg whites into a glorious fluff by using either a hand mixer or stand mixer on a high speed. This will take several minutes. You want to beat them until they form stiff peaks. Set the egg whites aside.
In the bowl with your creamed sugar, butter and egg yolks, add in the rest of the ingredients minus the egg whites, leave those for last. Mix it well until fully combined.
Slowly fold in the egg whites, don’t over mix them, but don’t leave it to where you can still see the white color.
Split the batter into a greased cupcake pan, or silicone cupcake liners.
Bake at 350 degrees for 20-25 minutes. Be sure to test with a toothpick before calling it done.