Photo by Stephanie Bourgeois

Ingredients:

1/2 cup butter (1 stick) at room temperature
1/2 cup plus 1 tablespoon sugar
3 whole eggs
Zest of 1 Meyer lemon
Juice of 2 1/2 Meyer lemons
1/2 cup crème fraîche
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 teaspoons poppy seeds

This recipe contains: Dairy, Eggs, Wheat

RECIPE

Meyer Lemon–Poppy Seed Cake

Julie Elkind

ESquared Hospitality, NYC

The cake is flavored with Meyer lemons, which are sweeter than the typical supermarket variety.

Yield: 8 to 10 servings

Method:

Preheat the oven to 350ºF. Butter and flour a 9-inch loaf pan and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar until soft and fluffy, about 3 minutes. Add the eggs one at a time, mixing until well combined between additions. Add the lemon zest and juice. Mix until well combined. Mix in the crème fraîche.

Whisk together the flour, baking soda, salt, and poppy seeds. Add the dry ingredients to the wet ingredients in 3 additions, mixing until just combined between additions.

Pour the batter into the loaf pan and bake until golden brown, about 30 minutes. The cake is done when an inserted toothpick comes out clean. Serve with whipped cream or ice cream.