Poppy seed and lemon cake

Name: Poppy seed and lemon cake Recipe
Yield: 20
Ingredients: 2/3 c. sugar; 8 large egg yolks; 1 whole egg; 1 1/2 tbsp grated lemon zest; 1/2 c. flour; 1/2 c. cornstarch; pinch salt; 1 c. butter; 1/2 c. poppy seeds

Number of Servings: 20

Ingredients

2/3 c. sugar8 large egg yolks1 whole egg1 1/2 tbsp grated lemon zest1/2 c. flour1/2 c. cornstarchpinch salt1 c. butter1/2 c. poppy seeds

Directions

Beat eggs and sugar for 8 minutes, until pale and fluffy. Mix in lemon zest. Sift flour and cornstarch over and fold in with spatula. Mix in butter on medium speed, than poppy seeds.
Pour batter into greased bundt pan. Top with greased sheet of aluminum foil.
Bake at 325 degrees F for 45 minutes.
Cool for 15 minutes in pan, than invert until completely cool.

Number of Servings: 20

Recipe submitted by SparkPeople user CASSIE_MARIE.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 174.6
Total Fat: 12.8 g
Cholesterol: 117.2 mg
Sodium: 80.7 mg
Total Carbs: 13.0 g
Dietary Fiber: 0.5 g
Protein: 2.4 g

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