More eggs! At least I am down to just a few dozen, but this used up 5, so I decided to make pound cake. Super simple and ended up being my breakfast, but also great for a snack or afternoon tea.
Lemon Poppy Seed Pound Cake, with Meyer Lemon Glaze
Ingredients
1 cup unsalted butter, room temperature
1 2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh-squeezed lemon juice
1 tablespoon lemon extract extract
5 eggs, separated
2 cups unbleached flour + 1 teaspoon salt, sifted
1 tablespoon poppy seeds
for the Glaze
2 cups confectioners sugar, sifted
a pinch of salt
3-4 tablespoons meyer lemon juice
Directions
Preheat an oven to 325F. Generously butter and flour a bundt pan.
In the work bowl of your stand mixer, cream together the butter, sugar and salt until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest, lemon juice, lemon extract and poppy seeds. Transfer mixture to a second large mixing bowl (you will need the stand mixer bowl again). Wash the stand mixer bowl.
Separate the yolks and whites. With the whites, put them in the stand mixer bowl and whip until soft peaks form. In the meantime, add the egg yolks, one at a time, to the butter and sugar mixture, beating until just combined after each addition. Fold in the flour to the butter and sugar mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix. Fold in the whipped egg whites, carefully not to deflate too much. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean. Cover the pan loosely with aluminum foil if the crust browns too quickly.
Remove cake from oven and cool on a wire rack for 10 minutes before inverting, removing the pan and letting cool completely.
Once the cake is completely cooled, glaze. Combine confectioners’ sugar, salt and lemon juice in a small bowl and whisk together. Drizzle over the cake and let harden.
