Lemon Poppy Seed Bundt Cake

Ingredients

• 1 3/4 cups (350 g) granulated sugar
• 1 tsp (5 g) salt
• 1 cup (240 g) sour cream (at room temperature)
• 2 cups (250 g) powdered sugar (measured and then sifted)
• 1 cup (226 g) unsalted butter (at room temperature)
• 6 egg whites (at room temperature)
• 3 cups (345 g) cake flour
• 1 cup (230 g) lemon juice
• 1/2 cup (113 g) unsalted butter (melted)
• zest of one large lemon
• 1 tbsp (10 g) baking powder
• 3 tbsp (27 g) poppy seeds (soak in water for an hour before making the cake)