Despite using over half a dozen eggs, this cake is not at all dense but rather light and almost sponge-like.
By Dianna Muscari
Citrus Poppy Seed Cake
- Total Time: 1 hour 5 mins
- Yield: 10 1x
Description
Despite using over half a dozen eggs, this cake is not at all dense but rather light and almost sponge-like.
Ingredients
Scale
- 2/3 cup sugar
- 8 egg yolks
- 1 whole egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Zest of 1/2 an orange
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Pinch of salt
- 2 sticks unsalted butter, melted and cooled
- 1/3 cup poppy seeds
- {Optional} Confectioners’ sugar, for garnish
Instructions
- Preheat oven to 325 degrees. Butter or spray a bundt pan liberally to ensure your cake doesn’t stick.
- In the bowl of a stand mixer, beat together sugar, egg yolks, and egg until the mixture turns very pale and fluffy {about 5-6 minutes}.
- Mix in the vanilla extract, lemon zest, and orange zest.
- In a separate bowl sift together the flour, cornstarch, and salt. With the mixer on low speed, add the dry mixture to the wet until well-incorporated. Pour in melted {cooled} butter and poppy seeds and mix until the batter is uniform.
- Pour the batter into your well-greased bundt or tube pan. Spray a piece of foil large enough to cover the pan with non-stick cooking spray {or grease with butter}, and cover the pan tightly with it.
- Bake for 45 minutes, or until the cake starts to slightly pull away from the sides of the pan and a toothpick inserted in the cake comes out clean.
- Remove from the oven and uncover. Let cool for about 15-20 minutes, then carefully invert onto a plate or serving dish. Sprinkle with confectioners’ sugar before serving, if desired.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
