Lemon Poppy Seed Overload Cake

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.