Lemon. Poppy Seed Cake.
So delish
Ingredients:
1 cup granulated sugar
Finely grated zest of 1 lemon (reserve fruit for juice)
Finely grated zest of 1 lime (reserve fruit for juice)
1¼ cups all-purpose flour
3 tablespoons poppy seeds
1¼ teaspoon baking powder
½ teaspoon kosher salt
6 tablespoons (75g) unsalted butter, plus more for the pan
3 large eggs, at room temperature
½ cup heavy cream
½ cup powdered sugar
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
I recommend using a loaf pan, as the pan I used was too big!
Directions:
Preheat the oven to 350°F. Butter a 8½ x 4½-loaf pan. Line the two long sides and bottom of the pan with a sheet of parchment or waxed paper.
In a medium bowl, using an electric hand mixer, mix the granulated sugar and the lemon and lime zests to release the citrus oils. Set aside for 20 to 30 minutes to infuse. Whisk the flour, poppy seeds, baking powder, and salt in a medium bowl
In a small saucepan over medium heat, melt the butter and bring to a boil. Boil until it stops sizzling and turns pale brown. Remove from the heat and cool slightly.
Add the eggs to the sugar and beat with the mixer on high speed until pale and thickened. Gradually beat in the cream. On low speed, add half of the flour and beat just until incorporated. Beat in half of the melted butter with its specks. Repeat with the remaining flour and butter.
Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a wire cooling rack until warm, about 20 minutes. Use a skewer to poke holes in the top of the cake.
In a small bowl, whisk the powdered sugar, lemon juice, and lime juice to make a syrup. Pouring through a wire sieve, slowly drizzle the syrup evenly over the cake, stirring if needed to help it flow. Cool completely.
Pull up on the paper to unmold the cake and discard the paper. Slice and serve. (The cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)