Ingredients
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3 tablespoons milk 3 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups sifted cake flour 3/4 cup sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon (loosely packed) grated lemon zest 3 tablespoons poppy seeds 13 tablespoons unsalted, at room temperature Lemon Syrup: 1/4 cup plus 2 tablespoons sugar 1/4 cup fresh lemon juice
Procedure
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Preheat the oven to 350 degrees F. Grease a 4-cup (8x4-inch) or six-cup loaf
pan, line the bottom with parchment or waxed paper, and grease and flour the
paper. Or grease and flour a fluted tube pan. Lightly combine the milk, eggs,
and vanilla in a medium-size bowl. In a large mixing bowl, combine the cake
flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds. Mix
on low speed for 30 seconds to blend. Then add the butter and half the egg
mixture. Mix on low speed until the dry ingredients are moistened. Increase
the speed to medium (high if you are using a hand mixer), and beat for 1 minute.
Scrape down the sides of the bowl. Gradually add the remaining egg mixture in
two batches, beating for 20 seconds after each addition, and scraping down the
sides of the bowl as necessary. Spoon the batter into the prepared pan, and
smooth the surface with a spatula. (The batter will be almost 1/2 inch from the
top of a 4-cup loaf pan. Bake, covering the pan loosely with buttered aluminum
foil after 30 minutes to prevent over browning, until a toothpick inserted into
the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan).
To get an attractive split down the middle of the crust, wait until the natural
split is about to develop (when cake has cooked for about 20 minutes), and then
use a lightly greased sharp knife to make a shallow mark about 6 inches long
down the middle of the cake. (This must be done very quickly so that the oven
door does not remain open very long, or the cake will fall). When the cake
splits, it will open along the mark. Shortly before the cake is done, prepare
the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice
together until the sugar has dissolved. As soon as the cake comes out of the
oven, place the pan on a wire rack, poke the cake all over with a wire tester or
wooden skewer, and brush it with half the syrup. Cool the cake in the pan for
10 minutes. Loosen the sides of the cake with a spatula, and invert it onto a
greased wire rack. Poke the bottom of the cake with the wire tester, brush it
with some syrup, and re-invert it onto a greased wire rack. Brush the sides
with the remaining syrup and allow the cake to cool completely. Store the cake
for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to
distribute evenly). Serve at room temperature.
