Are you looking for a delicious and easy cake recipe that uses up those extra egg yolks? Look no further! This lemon poppy seed cake is not only incredibly flavorful but also surprisingly simple to make. It's the perfect homemade treat for a weekend brunch, an afternoon tea party, or simply a delightful way to brighten your day. This recipe is perfect for beginners and seasoned bakers alike, offering a delicious result with minimal effort. Get ready to enjoy a truly delightful cake, made even better by using those leftover egg yolks!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs + 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- Zest of 2 lemons
- ¼ cup (30g) poppy seeds
- ½ cup (120ml) lemon juice
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake bakes evenly and releases easily.
Making the Batter:
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step combines all the dry ingredients for even distribution in the batter.
-
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is key for a light and airy cake.
-
Beat in the eggs and egg yolks one at a time, then stir in the vanilla extract. Make sure to fully incorporate each egg before adding the next.
-
In a small bowl, whisk together the buttermilk and lemon zest. This combines the wet ingredients that add moisture and flavor to the cake.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
-
Stir in the poppy seeds and lemon juice. The poppy seeds add a delightful texture, while the lemon juice enhances the lemon flavor.
Baking and Cooling:
-
Pour the batter into the prepared pan and spread evenly. Make sure the batter is distributed equally for even baking.
-
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cake to avoid overbaking.
-
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool completely prevents it from crumbling when frosted.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a cup of blueberries or raspberries to the batter for a delicious twist.
- Instead of lemon, try using orange zest and orange juice for an orange poppy seed cake.
- To make a glaze, whisk together powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 4-5g
- Carbohydrates: 40-45g
- Sugar: 25-30g
This easy lemon poppy seed cake recipe is a fantastic way to use up extra egg yolks and create a delightful dessert. It's a quick dinner idea companion or a perfect treat for any occasion. Enjoy!