I actually buttered and floured the pan, although the DG’s recipe doesn’t. It’s just a little insurance coverage in opposition to sticking. I’m so glad you like it Leora! I’ve been trying to transform all my baking recipes to add gram measurements. Transfer pan to a rack and funky 5 minutes. Run a blunt knife around edges before unmolding onto a rack to chill, proper side up.
I’ll wait to style it once it cools off a bit. There’s an earlier version of this poppyseed lemon cake within the NY Times 2002, using egg whites plus. Would love to pay attention to what you consider it. Is this cake dense sufficient to permit me to make use of an 8” spherical cake pan after which slice in half to add a blueberry lemon curd in addition to to frost the entire cake?
I can not wait to try it with Meyer lemon as advised above, and the orange flower water. As all the time your pictures are beautiful, love your writing, thank you for all the great food you bring into our lives. It’s been some time since we’ve made a simple loaf cake from BCM, and Saint-Pierre Poppy Seed Cake was a simple one to drag off this week.
I can’t believe you didn’t have any lemon marmalade lying round. I have the unique cookbook and DG suggested treating it like a layer cake as a fancier possibility sally tea cake. But now it won’t come out of the cake pan. It did come out lastly and multi functional piece.
Brush the complete warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when heat, so don’t attempt to move it. Cut the butter into 1-tablespoon pieces.