poppy seed lemon cake
A whopping eight years ago, I joined a friend and her family for an afternoon at the then newly-opened , which seriously, you should check out some time when you’re in my city. (Look at me, playing tourist guide!) The early 20th century German and Austrian art is fantastic but even more wonderful is the Cafe Sabarsky within which models itself after a turn-of-the-century Viennese cafe. But really, I don’t want to talk about the Kadinskys or the Kavalierspitz today, I want to talk about this cake. That I had there that day. That I have not shut up about since.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup sugar
- 8 large egg yolks
- 1 large whole egg
- 1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Pinch of salt (edited to add this)
- 2 sticks (1/2 pound) unsalted butter, melted and cooled a bit
- 1/2 cup poppy seeds (I got this from one 3-ounce spice bottle)