I found this recipe on Smitten Kitchen, one of my favorite recipe sites, although sadly many ingredients are out of my reach. When their not, I jump on them. I recently made these lemon poppy seed muffins from Joy the Baker, and loved them so much that I thought I would tackle this cake.

I have also recently made some English Muffins from her site, which were fantabulous, and not too hard either. In fact, pretty easy. You are suppose to put them on a grill in metal rings, but because I had no such thing I put them in a muffin pan and let them cook for several minutes (to hold shape) and then grilled each side to finish cooking and for some color. They turned out delicious.

I then attempted to make Eggs Benedict, which I thought would be easy, until I realized that I didn't know how to poach an egg to save my life. Oh, and then there was the fact that my blender wasn't working, and the list went on. But all in all, they turned out edible.

Anyways, I am here to show you the cake. The lemon-y, delicous cake. (Recipe at the bottom) This cake may seem odd at first when you read through the instructions, but don't be afraid - take the plunge. It will work, I promise you!

Poppy Seed Lemon Cake
from Smitten Kitchen
Adapted, barely, from Kurt Gutenbrunner via Food & Wine

2/3 cup sugar
8 large egg yolks
1 large whole egg
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch of salt (edited to add this)
2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
1/2 cup poppy seeds (I got this from one 3-ounce spice bottle)

Preheat the oven to 325°F Butter and flour an 8-inch* fluted Bundt or tube pan generously. (This cake very much wants to stick. Don’t let it!) Butter the dull side of a 10-inch piece of foil.

* I only had a 10-inch and it worked fine; the cake was done about 10 minutes sooner.

In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest. Sift the flour and cornstarch over the egg mixture and fold in along with the pinch of salt with a rubber spatula. At medium speed, beat in the butter, then beat in the poppy seeds.

Pour the batter into the prepared pan and cover tightly with the buttered foil. Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean. Remove the foil and let the cake cool in the pan on a rack for 15 minutes. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes.

Do ahead: The cake can be wrapped in plastic and foil and left at room temperature for up to 3 days.

Trust me.

You want to do this:

xoxo

Em