Lemon-Poppy Seed Butter Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 15 |
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The tang of lemons and the spicy crunch of poppy seeds. Perfect. Ingredients:
2 3/4 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 3/4 cups sugar |
8 ounces butter, at room temperature |
2 grated lemons, zest of |
4 extra-large eggs, separated |
1 tablespoon vanilla extract |
1 cup buttermilk |
1/3 cup poppy seed |
icing sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter and flour a Bundt pan.
3. Sift flour, baking powder, soda and salt into a bowl.
4. Beat butter at high speed until light and fluffy, about 3 minutes.
5. Add sugar in 2 additions, beating for 2 minutes after each addition.
6. Beat in lemon zest, vanilla, and egg yolks and beat until light-colored.
7. On low speed, beat in flour in 3 additions and buttermilk in 2, beginning and ending with flour.
8. Stir in poppy seeds.
9. Beat whites separately until foamy.
10. Add pinch of salt; continue beating until firm, not stiff peaks form.
11. Stir 1/4 of whites into batter to lighten; then fold in remaining whites.
12. Pour into prepared pan.
13. Bake in lower third of oven for about 55 minutes.
14. At serving time, sprinkle with icing sugar.
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