Lemon Poppy Seed Cake

This rather delicious cake comes from Dorie Greenspan. The poppy seeds add a pleasant subtle crunch to a lemon cake that is moist and delectable.

Cake

1 1⁄2 c (192 g) all-purpose flour
1 t baking powder
1⁄4 t kosher salt
1 1⁄4 c (250 g) sugar, divided
Finely grated zest of one large lemon
4 eggs, at room temperature
2 T lemon juice
1 1⁄2 t vanilla
1⁄2 c heavy cream
5 1⁄2 T (78 g) unsalted butter, melted and cooled
1⁄3 c (47 g) poppy seeds

Glaze

1 c (120 g) confectioner’s sugar
1-2 T lemon juice
1 t poppy seeds for garnish

Preheat the oven to 350 degrees. Grease and flour a 9”x5” loaf pan and place on a baking sheet. Combine the flour, baking powder, and salt in a bowl. Set aside.

Place the sugar in a large bowl and using your hands, rub the zest into the sugar until the sugar is moist. Whisk the eggs in, one at a time. Whisk in the lemon and vanilla, then add the heavy cream and whisk until smooth.

Add the flour in 3 additions, gently folding in dry ingredients with the whisk until just mixed. Add the butter in two additions, stirring gently with the whisk. Use a spatula to fold in the poppy seeds. Scoop the batter into the pan, smooth the top, and bake for 60-70 minutes, until a cake tester inserted into the middle comes out clean.

When the cake is done, transfer to a wire rack, and let cool for 10 minutes. Run a sharp knife around the edges of the pan and invert the cake onto the rack. Cool cake completely.

For the glaze, combine confectioner’s sugar and lemon juice in a bowl. Whisk until smooth. Pour over the top of the cake, allowing excess to drizzle down the sides. Sprinkle poppy seeds over the top.