Lemon Poppy Seed Cake
Summer has come to an end, which means all the lemons on my tree are disappearing. I'm a huge fan of lemon desserts and thought I would end the lemon season with this super light and moist lemon cake.
The batter before the egg whites are folded in
What your egg whites should look like after they are beaten
They should be stiff enough, where if you flip the bowl upside down, nothing will fall out
Make sure you fold the egg whites in very gently
INGREDIENTS
- 1 and 3/4 sticks of butter at room temperature, plus extra for the pan
- 1 cup packed light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest and juice of 2 lemons
- 2 tablespoon poppy seeds
- 1 1/2 cups all purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
GLAZE
- Juice of 1 lemon
- 2 cups confectioners sugar
DIRECTIONS
- Preheat oven to 325 degrees and place rack just below the center o the oven. Grease a bundt pan with some butter.
- Using a stand mixer with the paddle attachment, beat butter and brown sugar until it's creamy and soft.
- One by One, beat in the 2 eggs until they are fully incorporated
- Add the vanilla, lemon zest, lemon juice, and poppy seeds. Mix thoroughly.
- Sift together the flour, baking powder, and salt. Slowly add the dry ingredients into your wet ingredients and mix until just combined
- in a perfectly clean bowl, use a hand mixer to beat the egg whites until they are stiff. They should be stiff enough where if you turned the bowl upside down, nothing falls out of it.
- Carefully fold half of the egg whites into the batter. After that has been incorporated, you can fold in the rest.
- Pour the batter into the prepared pan and bake for 35 minutes
- Let the cake cool in the pan for 5 minutes, then turn it out onto a rack to cool further
- Make the lemon glaze by mixing the lemon juice and confectioners sugar with a whisk
- Pour the glaze over the cake!
