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Lemon Poppyseed Cake

Ingredients

  • 1/2 cup all purpose flour
  • 2 sticks (1/2 pound) unsalted butter, melted & cooled a bit
  • 2/3 cup sugar
  • 1 large whole egg
  • 8 large egg yolks
  • 1 1/2 tablespoons lemon zest (about 3 lemons)
  • 1/2 cup cornstarch
  • 1/3 cup poppy seeds
  • 1 pinch of sea salt

Directions

Prep: 1. Preheat oven to 325 and grease (well) a bundt or tube pan. Butter a piece of foil 2. Zest lemons. Separate eggs. (freeze egg whites for a later use) 3. Melt butter in the microwave or a small sauce pan. Set aside to cool. Make: 1. Using an electric mixer on medium high speed, beat sugar with egg and yolks until the mixture is pale and foamy, about 8 minutes (yeah we said 8 minutes, seriously 8 minutes). Beat in the lemon zest. 2. Sift in the flour, cornstarch and a pinch of salt. Fold in until just combined. 3. At medium speed, beat in the melted butter, followed by the poppy seeds. 4. Pour batter into the prepared pan and cover tightly with the foil. 5. Bake for 45 minutes, or until the cake is done through (a skewer will come out clean) 6. Remove foil and let cake cool.

Notes

Beating the sugar and egg yolks for 8 minutes is key, otherwise the cake will be very dense.

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