LEMON POPPY SEED CAKE

This recipe seems to have an insane amount of lemon & poppy seeds - just go with it
Makes: 8 servings                                                                                         Takes: 3 hours

LEMON POPPY SEED CAKE

Recipe from Ina Garten!
Makes: 8 servings
Takes: 3 hours
Cake
  • 1 cup buttermilk, shaken well
  • ​1/3 cup poppy seeds - this is what Ina’s recipe calls for, I used about half and seemed like plenty
  • 2 sticks unsalted butter, at room temperature 
  • 2 cups granulated sugar 
  • 4 large eggs, at room temperature 
  • 1 teaspoon vanilla extract 
  • 1/3 cup grated lemon zest, from 4-5 lemons
  • 2 3/4 cups all-purpose flour 
  • 1/4 cup cornstarch 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup freshly squeezed lemon juice, divided 
Glaze
  • 1 cup sifted confectioners' sugar
  • ​1 1/2 tablespoons freshly squeezed lemon juice 
  1. Pour the buttermilk into a 2-cup measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours. THIS SEEMS WEIRD BUT WE TRUST INA!
  2. Preheat the oven to 350 degrees. Thoroughly butter every ridge of your bundt pan to avoid your cake getting stuck.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, vanilla and lemon zest, scraping down the bowl with a rubber spatula.
  4. Sift the flour, cornstarch, salt, baking powder and baking soda into a medium bowl. 
  5. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  6. Set the cake aside for at least 30 minutes to cool in the pan. Carefully invert cake onto wire rack.
  7. For the glaze, whisk the confectioners' sugar and remaining lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Slice and enjoy!