Poppy Seed Lemon Cake

One of my co-workers hosted a game night last night, which was hilarious fun.  Catch Phrase is an awesome game if you have about a group of 8 to 10 people (and don't play teams).  I had recently seen this Poppy Seed Lemon Cake (and I understand why she switched the names) and knew I had to make it the second I saw it.  Game night was the perfect excuse - and I'm definitely going to keep looking for as many excuses as I can.

It was also the first thing that I'd made with my mixer that I wouldn't have been able to make without it, which made me that much more grateful for the generous gift!  Thank you, Billy!

The first thing you need to do is melt the butter, so it'll be cooled off a bit by the time you are ready to use it.

Next, whip 2/3 cup of sugar with 1 egg and 8 egg yolks. 

For about 8 minutes until it gets fluffy.

Then add in a pile of lemon zest (about a tablespoon and a half - depending on how lemony you want your cake).

Fold in 1/2 cup flour and 1/2 cup cornstarch (sifted together).  According to America's Test Kitchen on PBS, it's very important to take a rubber spatula and cut through the middle of your batter then go around you bowl to come back up.  This helps prevent your eggs that you just fluffed up from deflating.

Not Pictured due to horrible lighting conditions or too bright flash.  I'm still learning.

Beat in your cooled melted butter and 1/2 cup of poppy seeds.

When all combined, pour into a thoroughly buttered bundt cake pan.  Cover with (also thoroughly buttered) alumnim foil.

Bake at 325 F for about an hour and 15 minutes.  (The recipe said 50 minutes but mine was still quite soupy in the middle.  I kept adding it in for few more minutes and then would check on it.)

You will end up with this beautiful and delicious cake!  See how dark it is from all the poppy seeds?  Trust me, that's a good thing.

Sprinkle with powdered sugar for the final touch.

 

Enjoy with good friends!  (We were supposed to be looking mad - so half are mad and half are laughing.)

 

 

Poppy Seed Lemon Cake Recipe:

• Preheat over to 325 F.  Thoroughly butter a bundt cake pan.
• Melt butter (in microwave or small sauce pan) and set aside to cool for future use.
• Beat 2/3 cup sugar with 1 large egg and 8 large egg yolks until light and fluffy (about 8 minutes).
• Add in a pile of grated lemon zest (from about 2 lemons).
• Fold in with a rubber spatula 1/2 cup of all-purpose flour and 1/2 cornstarch sifted together.
• Beat in melted butter and 1/2 cup poppy seeds.
• Pour in prepared pan.  Cover with thoroughly buttered aluminum foil.
• Bake approx. 50 minutes until cake pulls cleanly away from pan.
• Remove from oven and let cool in pan about 15 minutes.  Remove and let finish cooling.

LT