The name of this cake should have been a sign of too much poppy seed! Certainly when I added 1/2 cup of it to the batter, I knew. If you like poppy seed, fine, but I recommend less, maybe 1/4 cup. The recipe -- from a Smitten Kitchen adaptation of a recipe from Kurt Gutenbrunner -- also called for 1/2 cup cornstarch (I used tapioca), but again, too much. I recommend, less, maybe 1/4 cup. Also, don't bake for 50 minutes; you'll have a dry cake. I would bake this cake again with modifications. I served the cake to two men and both really like it! The cake keeps well in the fridge and is complimented by (black) tea, milk, or vanilla ice cream.
|Proud of my yolk-sugar base (8 minutes of mixing!)|
|Lovely lemon zest|
|2 sticks of butter for the cake (very Ina Garten)|