Poppyseed Lemon Cake Recipe

How to make it

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• 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
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• 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.