UKRAINIAN POPPY SEED CAKE

Ukrainian Poppy Seed Cake image

Provided by Olha7397

Categories European

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

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3/4 cup poppy seed
3/4 cup milk
3/4 cup unsalted butter, at room temperature
1 teaspoon grated lemon, zest of
1 1/2 cups sugar
4 large egg whites, at room temperature
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsalted butter, softened
2 -3 teaspoons fresh lemon juice

Steps:

Preheat the oven to 350 F.
Grease a 10-inch tube-type pan and dust the pan with flour.
In a small bowl, combine the poppy seeds and milk.
cover and refrigerate overnight.
In a large bowl, cream the butter, lemon zest, and sugar until creamy.
Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy.
Place the cake flour, baking powder, and salt into a sieve and set it over the bowl.
With a spoon, stir the mixture until it is sifted into the creamed mixture.
Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often.
Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean.
Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling.
TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice.
Drizzle the icing over the cake.
Makes about 10 servings.