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Categories:
ingredients poppy seed milk unsalted butter lemon sugar egg whites cake flour baking powder salt sugar unsalted butter lemon juice
Viewed: 154 - Published at: 6 years agoIngredients
- Ingredients
- 3/4 cup poppy seed
- 3/4 cup milk
- 3/4 cup unsalted butter, at room temperature
- 1 teaspoon grated lemon, zest of
- 1 1/2 cups sugar
- 4 large egg whites, at room temperature
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- GLAZE
- 1 cup confectioners' sugar
- 2 tablespoons unsalted butter, softened
- 2-3 teaspoons fresh lemon juice
Method
- Directions
- 1Preheat the oven to 350 F.
- 2Grease a 10-inch tube-type pan and dust the pan with flour.
- 3In a small bowl, combine the poppy seeds and milk.
- 4cover and refrigerate overnight.
- 5In a large bowl, cream the butter, lemon zest, and sugar until creamy.
- 6Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy.
- 7Place the cake flour, baking powder, and salt into a sieve and set it over the bowl.
- 8With a spoon, stir the mixture until it is sifted into the creamed mixture.
- 9Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often.
- 10Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean.
- 11Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling.
- TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice.
- Drizzle the icing over the cake.
