Something about citrus makes me think Spring.
I love the combo of poppy seeds and lemon.
2/3 cup sugar
8 large egg yolks (yes — you read that right!)
1 large whole egg
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
2 teaspoons lemon extract
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch of salt
2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
1/3 cup poppy seeds
1. Preheat the oven to 325°F
2. 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.
3. With an electric mixer, 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 and lemon extract.
5. 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.
6. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes. Dust powdered sugar over the top and serve. Serves 16.
Nutrition Notes: Poppy seeds come from poppy flowers and like any seeds, poppy seeds are high in fiber and also rich in minerals such as iodine, magnesium, manganese, copper and zinc! Load up!
Taste Test: This cake is really dense but that’s what I loved about it. It was not fluffy at all but it was different than your average cake. The poppy seeds gave it such a nice crunch and my friend Jess said she ate a piece the following morning warmed with butter. Yum!
Look here for what to do with all those extra egg whites!