Are you ready for me to instill some confidence in you about this cake? It baffles me.
Mostly it is delicious but it was definitely one of those things that turned out every which way. Tasty always but annoying.
I made a total of three batches of this cake in rapid succession. It was a cake all around weekend with me helping to make the cupcakes for two toddler birthday parties and having the privilege of making a cake for a baby shower I was hosting.
The first time I made it I made a double batch but I didn’t come out with enough cupcakes for both parties so another batch ensued. Both batches were delicious but the second was cooked ever so slightly less time and was less dense. Neither was better than the other just different.
The last batch I baked in a bunt pan like the recipe called for. Delicious in the end but I struggled to flour the bunt pan. Yes. You read that right. I struggled with something in the kitchen. So the cake you see here pictured is less than beautiful as it has huge clumps of flour on it.
Maddening I tell you. No one complained. All were met with rave reviews and devoured quickly. And who who can say no to poppyseed and lemon? Certainly not me.
The first batch I skipped the lemon glaze till long after the cake had cooled. It was delicious but I recommend following the directions and putting it on while the cake is hot. Also these are the STRANGEST directions if you ask me. I contemplated ignoring them and making it my own way several times but opted to try it just once. And it works. Who knows why or how it works but it does. So just trust it.
One year ago today: Spicy whole grain mustard
Lemon Poppyseed Cake (serves 10-12)
From Rose’s Heavenly Cakes
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup plus 1 Tbsp. sour cream, divided
1 1/4tsp. pure vanilla extract
2 1/2 cups unbleached all-purpose flour
1 1/4 cups (8.7 ounces) superfine sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 tsp. loosely packed lemon zest (from 2 large lemons)
1/3 cup poppy seeds
14 Tbsp. (1 3/4 sticks; 7 ounces) unsalted butter, at 65 to 75 degrees
1/2 cup plus 1 Tbsp. (4 ounces) sugar
6 Tbsp. lemon juice freshly squeezed
Preheat the oven to 350 degrees. Coat a 10-cup metal fluted tube pan with butter and then with flour. In a medium bowl, whisk the whole eggs, yolk, 1/4 cup of the sour cream, and the vanilla, just until lightly combined.
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl. Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula. Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center.
Shortly before the cake is finished baking, make the lemon syrup. In in a small saucepan over medium heat heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil. As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.