Lemon Poppy Seed Cake

After making an angel food cake, you have a lot of left over yolks.  I didn't want to make ice cream in the middle of winter, though about custard and creme brûlée but decided against it.  Devil's food cake?  Couldn't find one with enough yolks.  Then I decided on a lemon poppy seed cake.

2/3 cup Demerara sugar (can use granulated sugar)
8 large egg yolks
1 large whole egg
2 Lemons, zested and juiced
1/2 cup cake flour
1/2 cup all purpose flour
2 sticks salted butter
1 1/2 ounce poppy seeds

Glaze (optional)
1 cup confectioners sugar
2 Tbl Lemon Juice

Heat oven to 325 degrees.  Grease and flour a bundt pan, set aside.

Melt butter, set aside to cool.

Combine sugar, egg yolks and whole egg.  Beat at medium high speed until the mixture is pale yellow and very fluffy.

Beat in the lemon zest.

Beat in the lemon zest.  Sift flours over the egg mixture, add salt,  Fold together with a rubber spatula.

Add the butter and beat in at medium speed then add the poppy seeds.

Pour the batter into the prepared pan and bake for 45 minutes (the cake will pull away from the side of the pan.

Invert the cake onto a rack and cool completely.  Stir together glaze ingredients (if using) and top cake.