Lemon Poppy Seed Overload Cake

makes one short 7 to 8-inch diameter cake (baked in a tube or bundt pan)



  • 2/3 cup sugar
  • 8 large egg yolks
  • 1 large egg
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 16 tablespoons unsalted butter, melted and cooled
  • 2 tablespoon lemon zest (2-3 lemons)
  • 2 teaspoon pure lemon oil
  • 1/2 cup poppy seeds

optional lemon glaze:

  • 1/4 cup granulated sugar
  • 3 tablespoons freshly squeezed lemon juice

optional garnish:

  • confectioners sugar


  1. Preheat oven to 325F.  
  2. Prepare an 8-inch tube or bundt pan with Baker's Joy or other flour/oil baking spray (I used this silicone cake pan).  
  3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks, whole egg, and sugar at medium high speed for about 8 minutes until the mixture is pale yellow and very fluffy.  
  4. Remove the bowl and whisk attachment from the mixer (you'll need the whisk attachment again in a few minutes).  
  5. Gently sift the flour and cornstarch over the egg mixture and use a rubber spatula to gently fold them in.  
  6. Fold in the melted butter, pure lemon oil, and poppy seeds too.  
  7. Return the bowl to the stand mixer and incorporate the poppy seeds.  
  8. Pour batter into prepared pan.  
  9. Cover pan tightly with non-stick foil (or buttered foil).  
  10. Place cake pan on half sheet pan and bake for 40-45 minutes.  
  11. Remove foil from pan and cool for 15 minutes before unmolding.  
  12. Make glaze by heating the sugar and lemon juice together until the sugar dissolves (without allowing the mixture to boil); brush over top and sides of unmolded cake.  
  13. Cool completely on a cooling rack.  
  14. If desired, sprinkle with confectioners sugar after glaze dries.  Wrap leftovers well in plastic wrap and serve within 3 days.

adapted from Chef Kurt Gutenbrunner