Lemon Poppy Seed Cake
In her spin on the bakeshop classic, Nancy Silverton reinvents the poppyseed cake with a subtle zip and sweetness enjoyable at any time of day or night.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Tart pan
- Oven
- Stove
- Stand mixer
- Spatula
- Mixing bowl
- Whisk
- Hand mixer
- Offset spatula
- Toothpick
- Cooling rack
- Serving platter
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Grater
- Pastry brush
- Plastic wrap
- Zip-top bag
Ingredients
- Nonstick spray or vegetable oil
- ¼ cup poppy seeds, divided, plus more for garnish
- 1½ cups (260g) all-purpose flour
- ⅔ cup whole or low-fat buttermilk, shaken well
- 1 Tbsp. vanilla bean paste or vanilla extract
- 16 Tbsp. cold unsalted butter, cut into cubes
- ¾ cup sugar, divided
- 2 Tbsp. finely grated lemon zest
- ¾ tsp. baking soda
- ¾ tsp. kosher salt
- ¼ tsp. cream of tartar
- 4 extra-large egg whites
- 1 cup powdered sugar, plus more as needed
- 1 Tbsp. plus 2 tsp. whole milk
- 1 tsp. fresh lemon juice
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