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poppy seed lemon cake
- 2/3 cup sugar
- 8 large egg yolks
- 1 large whole egg
- 1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Pinch of salt (edited to add this)
- 2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
- 1/2 cup poppy seeds (I got this from one 3-ounce spice bottle)
Directions:View on Smitten Kitchen
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