Poppyseed Lemon CakeFrom midgelet 7 years ago
- 2/3 cup sugar shopping list
- 8 large egg yolks shopping list
- 1 large whole egg shopping list
- 1 1/2 tablespoons finely grated lemon zest (from 2 lemons) shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup cornstarch shopping list
- 2 sticks (1/2 pound) unsalted butter, melted and cooled a bit shopping list
- 1/2 cup poppy seeds shopping list
How to make it
- Preheat the oven to 325°F Butter and flour an 8-inch* fluted Bundt or tube pan very generously. as this cake tends to stick to the pan
- Butter the dull side of a circle of foil about 10 inches in circumference
- In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes.
- Beat in the lemon zest.
- Sift the flour and cornstarch over the egg mixture and fold in with a rubber spatula.
- At medium speed, beat in the butter, then beat in the poppy seeds.
- Pour the batter into the prepared pan and cover tightly with the buttered foil.
- Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean.
- Remove the foil and let the cake cool in the pan on a rack for 15 minutes.
- Invert the cake onto the rack and let cool completely before serving, at least 30 minutes.
- Do ahead: The cake can be wrapped in plastic and foil and left at room temperature for up to 3 days.
The Cookmidgelet Eastern, USA
The Rating7 people
luv lemon in a pound cake awsome thanks high5momo_55grandma in Mountianview loved it
Very good!!superfoodman in Metropolis loved it
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