Lemon poppyseed cake

For the Christmas season, I had a rather large order of meringues. That meant, I had an absurd amount of egg yolks sitting in my fridge slowly wasting away.

What's a girl to do with a dozen egg yolks in her fridge?

The answer: many things. One of those being a lemon poppyseed cake.

Lemon is one of those flavours that I could literally add to anything. And it certainly is a nice addition to this rich delectable cake.

There are 9 egg yolks in this cake, so it's a dense one. You'll want company over to help polish it off, because it's hard to get through more than a small slice, and that's advice coming from a sweets-aholic!

Lemon Poppyseed Cake

2/3 cup sugar
8 egg yolks
1 egg
2 lemons, zested
1/2 cup flour
1/2 cup corn starch
salt
1 cup butter, melted and cooled
1/2 cup poppy seeds 

1. Beat sugar and eggs until pale and fluffy, ~6 minutes. Beat in lemon zest.
2. Sift in flour, corn starch, and salt. Mix until just combined.
3. Beat in butter and poppy seeds.
4. Pour battery into a greased/lined pan of choice (Springform pan, Bundt pan, Angel Food pan, etc.). Bake at 325Ffor 45 minutes or until cake pulls from sides.