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The recipe is adapted from 3-star Michelin Chef Kurt Gutenbrunner. The rich lemon flavor and high ratio of poppy seeds give pleasantly crunchy pop in every bite which leaves you wanting more and more. All in all, the cake is dense yet light, dry yet rich, crunchy yet tender, not too sweet yet satisfying—quirky, unique, and quite spectacular.
For the cake:
Preheat oven to 325ºF. Prepare an 8-inch tube or bundt pan with flour/oil baking spray.
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.
For the optional glaze:
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.
For the optional garnish:
Sprinkle cake with confectioners sugar after glaze dries. Wrap leftovers well in plastic wrap and serve within 3 days.
Recipe adapted from Kurt Gutenbrunner.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!