Lemon zest adds a bright fragrance and the poppy seeds a slight nutty flavor to this classic cake. Invite a friend or two over for coffee, delicious cake and a chat.
Lemon Peel Powder
1 cup whole milk
3/4 cup poppy seeds
1/2 cup sour cream or whole milk yogurt
1 tablespoon vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon lemon peel zest
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/3 cups sugar
3 large eggs, at room temperature
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees. Lightly butter a Bundt pan.
Place the milk and poppy seeds in a small skillet and bring to a low boil over medium high heat. Set aside to cool for 15 minutes. Add the sour cream, vanilla, lemon juice and lemon peel zest and mix well.
Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy and a pale lemon color, 3 - 5 minutes. Add the eggs, one at time, beating well and scraping down the sides of the bowl before each addition. Add 1 cup flour and beat well. Scrape down the sides of the bowl and add half the reserved poppy seed mixture, continuing to beat.
Scrape down the sides of the bowl; add the baking powder, salt and the remaining 1 cup flour and beat well. Scrape down the sides of the bowl, add the remaining half of the poppy seed mixture and mix well. Scrape down the sides of the bowl and pour into the prepared pan. Transfer to the oven and bake until the top is just golden and a knife inserted comes out clean, 45 - 50 minutes.
Level of Difficulty: 3
Time: 1 1/2 hours