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Lemon Poppy Seed Overload Cake

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Level: Intermediate

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Description

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.

Ingredients

  • FOR THE CAKE:
  • 8  Large Egg Yolks
  • 1  Large Egg
  • ⅔ cups Granulated Sugar
  • ½ cups All-purpose Flour
  • ½ cups Cornstarch
  • 16 Tablespoons Unsalted Butter, Melted And Cooled
  • 2 Tablespoons Lemon Zest
  • 2 teaspoons Pure Lemon Oil (not Juice)
  • ½ cups Poppy Seeds, Rinsed And Drained
  • FOR THE OPTIONAL GLAZE:
  • ¼ cups Granulated Sugar
  • 3 Tablespoons Freshly Squeezed Lemon Juice
  • FOR THE OPTIONAL GARNISH:
  • 2 Tablespoons Confectioners Sugar

Preparation

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.

2 Comments

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Stacey Bush on 12.5.2012

I’ve been looking for a good lemony poppyseed cake. Thanks!

Profile photo of shirlsaw

shirlsaw on 12.3.2012

I am ordering lemon oil just so I can try this!!

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