This cake is a great representation of how I’ve been feeling lately. Light, airy, buoyant and in general just happy. That’s mainly because I’m leaving for Costa Rica in exactly one week. I’m so excited to take this trip. I’ve going with my friend Sheena and we plan on visiting Arenal and Manuel Antonio. I can’t wait to get out of this cold & rainy weather.
This cake is delicious and not tart like a typical lemon cake. That’s because it has no lemon juice in the cake, it only has lemon zest. My friend Peggy explained “I love this cake, and I normally hate lemon cakes.”
Recipe adapted from Food & Wine
Prep time: 30 minutes
Cook time: 45 minutes
Yield: makes 1 8-inch cake
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 (added this)
2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
1/2 cup poppy seeds
Preheat the oven to 325°F Butter and flour an 8-inch fluted Bundt or tube pan generously Butter the dull side of a 10-inch piece of foil.
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.