Ingredients: |
Ingredients: 2 /34 cup sifted,unbleached all purpose flour 2 1/4 tsp. baking powder 1 tsp. baking soda 1/2 tsp salt
1 cup unsalted butter at room temp. 1 3/4 cup granulated sugar 4 jumbo eggs,separated grated zest of 2 lemons 2 Tsp. vanilla 1 cup buttermilk 1/3 cup poppy seeds confectioners sugar
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Directions: |
Directions:1- Heat oven to 350ºF. Butter and flour a 10" tube pan- plain or fluted. 2- Sift flour,powder,soda,salt onto wax paper or into bowl. 3- Beat butter in mixer bowl until light and fluffy on moderately high speed until light and fluffy. About 3 mins. Add sugar in 2 additions, beating for 2 mins after each addition. Add egg yolks one at a time,beating on high for 1 min.
After each addition,scrape sides of bowl with spatula. Beat in lemon zest and vanilla. On low speed,beat in flour mixture in 3 additions and buttermilk in 2 additions,beginning and ending with flour mixture. Stir in poppy seeds.
4-Beat egg whites in clean mixer bowl with clean beaters until foamy. Add pinch of salt,continue beating just until firm but not stiff peaks form. Stir about 1/4 of the beaten whites into batter to lighten. Fold in remaining whites carefully but thoroughly. Pour batter into prepared pan. Bake in lower third of oven until wooden pick inserted in center comes out dry, about 55 minutes. Cool cake in pan 10 min. Turn out of pan onto wire rack and cool completely. Serve with confectioners sugar. |