Lemon and Poppy Seed Cake

By chelyc13

Ingredients

• FOR CAKE:
• 1 stick unsalted butter, at room temperature
• 1 3/4 cups sugar
• grated zest of 2 unwaxed lemons
• 3 tblsp poppy seeds, plus extra to decorate
• 1 cup whole milk
• 4 1/3 cups all purpose flour
• 1 tblsp baking powder
• 1 teas salt
• 4 egg whites
• FOR LEMON SYRUP:
• Freshly squeezed juice of 2 lemons
• 2 cups sugar
• FOR LEMON GLAZE:
• freshly squeezed juice of 1 lemon
• 2 cups confectioners' sugar, sifted

Preparation

Step 1

FOR CAKE:

1. Preheat oven to 325.

2. Put the butter, sugar, lemon zest, and poppy seeds in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated. (Don't worry if the mix looks slightly split) Slowly add the milk and continue to beat until incorporated.

3. In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the butter mixture in 3 additions, scraping any unmixed ingredients from the side of the bowl with a rubber sptual after each addition. Beat thoroughly until all the ingredients are well incorporated and the mixture is light and fluffy.

4. In a separate bowl, whisk the egg whites with a handheld electric whisk until stiff peaks form. Using a rubber spatula, fold the whisked egg whites into the cake batter until well mixed but do not overmix. Pour into the prepared ring mold and smooth over with a palette knife. Bake in the preheated oven for about 40 minutes, or until the cake bounces back when touched.

FOR LEMON SYRUP:

1. While the cake is baking, put the lemon juice, sugar, and 2 cups of water in a small saucepan and bring to a boil over low heat. Boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Let cool slightly in teh mold before turning out onto a wire rack to cool completely.

FOR LEMON GLAZE:

1. Mix the lemon juice and confectioners' sugar in a bowl until smooth. It should be thick but pourable - add a little water or more sugar to thin or thicken as necessary.

2. When the cake is cold, put it on a cake stand, pour the glaze over it, and decorate with poppy seeds.