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Recipe from: thibeaultstable Image Credit: Ann |
Lemon
Poppy Seed Cake
“I had eight
egg yolks that I needed to do something with.” Ann
Ingredients:
⅔ cup sugar
8 large egg
yolks
1 large whole
egg
1½ tablespoons
finely grated lemon zest (from 2 lemons)
½ cup
all-purpose flour
½ cup
cornstarch
2 sticks (½ pounds)
unsalted butter, melted
½ cup poppy
seeds
My
notes: I added 2 teaspoons vanilla
Preparation:
Preheat the
oven to 325°F. Butter and flour an 8-inch fluted Bundt or tube pan.
Butter the
dull side of a 10-inch piece of foil.
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, (added vanilla) 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.
Make Ahead: the
cake can be wrapped in plastic and foil and left at room temperature for up to
3 days.
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