Lemon Poppy Seed Overload Cake Recipe

Name: Lemon Poppy Seed Overload Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 8 Large Egg Yolks; 1 Large Egg; 2/3 cups Granulated Sugar; 1/2 cups All-purpose Flour; 1/2 cups Cornstarch; 16 Tablespoons Unsalted Butter, Melted And Cooled; 2 Tablespoons Lemon Zest; 2 teaspoons Pure Lemon Oil (not Juice); 1/2 cups Poppy Seeds, Rinsed And Drained; FOR THE OPTIONAL GLAZE:; 1/4 cups Granulated Sugar; 3 Tablespoons Freshly Squeezed Lemon Juice; FOR THE OPTIONAL GARNISH:; 2 Tablespoons Confectioners Sugar

Servings: persons

FOR THE CAKE:
8 Large Egg Yolks
1 Large Egg
2/3 cups Granulated Sugar
1/2 cups All-purpose Flour
1/2 cups Cornstarch
16 Tablespoons Unsalted Butter, Melted And Cooled
2 Tablespoons Lemon Zest
2 teaspoons Pure Lemon Oil (not Juice)
1/2 cups Poppy Seeds, Rinsed And Drained
FOR THE OPTIONAL GLAZE:
1/4 cups Granulated Sugar
3 Tablespoons Freshly Squeezed Lemon Juice
FOR THE OPTIONAL GARNISH:
2 Tablespoons Confectioners Sugar

1
For the cake:
2
Preheat oven to 325u00b0F. Prepare an 8-inch tube or bundt pan with flour/oil baking spray.
3
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks, whole egg, and sugar at medium high speed for about 8 minutes until the mixture is pale yellow and very fluffy. Remove the bowl and whisk attachment from the mixer (you'll need the whisk attachment again in a few minutes). Gently sift the flour and cornstarch over the egg mixture and use a rubber spatula to gently fold them in. Fold in the melted butter, lemon zest, pure lemon oil, and poppy seeds. Return the bowl to the stand mixer and incorporate the poppy seeds. Pour batter into prepared pan. Cover pan tightly with nonstick foil (or buttered foil). Bake for 40-45 minutes. Remove foil from pan and cool for 15 minutes before unmolding.
4
For the optional glaze:
5
Make glaze by heating the sugar and lemon juice together until the sugar dissolves (without allowing the mixture to boil); brush over top and sides of unmolded cake. Cool completely on a cooling rack.
6
For the optional garnish:
7
Sprinkle cake with confectioners sugar after glaze dries. Wrap leftovers well in plastic wrap and serve within 3 days.
8
Recipe adapted from Kurt Gutenbrunner.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 8 Large Egg Yolks, 1 Large Egg, 2/3 cups Granulated Sugar, and more.

Yes, Lemon Poppy Seed Overload Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Overload Cake

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