Poppy Seed Lemon Cake

Name: Poppy Seed Lemon Cake
Ingredients: 2/3 cup sugar; 8 large egg yolks; 1 large whole egg; 1 1/2 tablespoons finely grated lemon zest (from 2 lemons); 1/2 cup all-purpose flour; 1/2 cup cornstarch; Pinch of salt (edited to add this); 2 sticks (1/2 pound) unsalted butter, melted and cooled a bit; 1/2 cup poppy seeds (I got this from one 3-ounce spice bottle); Preheat the oven to 325°F Butter and flour an 8-inch* fluted Bundt or tube pan generously. (This cake very much wants to stick. Don’t let it!) Butter the dull side of a 10-inch piece of foil.; * I only had a 10-inch and it worked fine; the cake was done about 10 minutes sooner.

Poppy Seed Lemon Cake was pinched from <a href="http://smittenkitchen.com/blog/2010/01/poppy-seed-lemon-cake/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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2/3 cup sugar

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8 large egg yolks

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1 large whole egg

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1 1/2 tablespoons finely grated lemon zest (from 2 lemons)

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1/2 cup all-purpose flour

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1/2 cup cornstarch

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Pinch of salt (edited to add this)

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2 sticks (1/2 pound) unsalted butter, melted and cooled a bit

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1/2 cup poppy seeds (I got this from one 3-ounce spice bottle)

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Preheat the oven to 325°F Butter and flour an 8-inch* fluted Bundt or tube pan generously. (This cake very much wants to stick. Don’t let it!) Butter the dull side of a 10-inch piece of foil.

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* I only had a 10-inch and it worked fine; the cake was done about 10 minutes sooner.

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