Lemon Poppy Seed Overload Cake
INGREDIENTS
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Makes one short 7 to 8-inch diameter cake (baked in a tube or bundt pan)
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cake:
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2/3 cup sugar
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8 large egg yolks
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1 large egg
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1/2 cup all purpose flour
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1/2 cup cornstarch
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16 tablespoons unsalted butter, melted and cooled
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2 tablespoon lemon zest (2-3 lemons)
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2 teaspoon pure lemon oil
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1/2 cup poppy seeds
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optional lemon glaze:
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1/4 cup granulated sugar
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3 tablespoons freshly squeezed lemon juice
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optional garnish:
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confectioners sugar
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