Smitten with Poppy Seed Lemon Cake

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I had eight egg yolks leftover from a previous recipe and I was originally going to make Momofuku’s crack pie (because the Pie had requested the same).  But then I realized that the recipe makes TWO pies, and I don’t really like the dish itself — it’s just too sweet for me. No way can I work through one of those pies, let alone two.  So I decided to make Smitten Kitchen’s Poppy Seed Lemon Cake instead.  Not to be mistaken for lemon poppy seed cake, this crumbly confection has a mere hint of citrus and a heckuva lot of crunchy seeds.

So if you want to go this route, get to it!  Preheat your oven to 325°F and then generously butter and flour a 8″ fluted Bundt or tube pan.

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Go ahead and butter the dull side of a 10″ piece of tin foil while you’re at it (helpful hint for North American readers, at least: foil comes in 12″ wide rolls, so if you tear off a near-perfect square you should be all right).

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Melt 2 sticks unsalted butter (1 cup, or 1/2lb) and set that aside to cool a bit.

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Scrub 2 large lemons and grate the zest from them.

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Now, in the bowl of your electric mixer, plop 1 whole egg, 8 egg yolks, and 2/3 cup granulated sugar.

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Beat that up on medium-high speed for about 8 minutes (I’m not even joking).  Watch how the mixture transforms to this pale and fluffy amazingness.  Beat in the lemon zest.

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Sift on top of that 1/2 cup all-purpose flour, 1/2 cup corn starch, and a pinch of salt.

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Use a rubber spatula to fold that in.  The corn starch will make the spatula catch against the edges of the bowl but you must persist.

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Put the mixer on medium speed and trickle in the butter.

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And then add in 1/2 cup poppy seeds.  I know, it’s a lot of poppy seeds.  Don’t worry, it’s not going to get you high.

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Pour that into your prepared pan.

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Use the buttered tin foil to tightly seal the top of the pan (this keeps the cake from drying out and allows its own steam to make it a little fluffier).

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Bake that sucker for 45 minutes, until the cake begins to pull away from the sides of the pan and a skewer inserted in the centre comes out clean.  Take the foil off and let the pan cool on a wire rack for about 15 minutes.

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Then invert the pan and let the cake fall out.  If you buttered the pan enough this won’t be a problem, but if it sticks, use a butter knife to gently pry it away from the sides of the pan.

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Let the cake cool for at least 30 minutes before serving (or it will fall apart on you).  Dust the top with icing sugar as decoration.

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Now, I didn’t feel right wasting the juice of those 2 lemons, so I heated up the juice, together with about 3 tablespoons of sugar, to make a wee glaze to go on top, to boost the lemony-ness of the cake, for those who were interested.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

2 thoughts on “Smitten with Poppy Seed Lemon Cake”

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