Lemon Poppy Seed Bars

 
Looking for a good, reliable lemon-poppy seed combination? This is where it’s at! The lemon is aromatic, not sour, and there’s way more poppy seeds than usual. I’ve made this recipe many times in the last few years, and it turns out consistently fluffy and fragrant every time. This recipe can easily make muffins also, adjusting the baking time to about 25 minutes. 
 
Lemon Poppy Seed Bars
Yields 18
Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
203 calories
17 g
119 g
14 g
3 g
7 g
52 g
19 g
9 g
0 g
6 g
Nutrition Facts
Serving Size
52g
Yields
18
Amount Per Serving
Calories 203
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 119mg
40%
Sodium 19mg
1%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
5%
Sugars 9g
Protein 3g
Vitamin A
9%
Vitamin C
8%
Calcium
7%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup sugar
  2. 8 large egg yolks
  3. 1 large whole egg
  4. 2 lemons
  5. 1/2 cup all-purpose flour
  6. 1/2 cup cornstarch
  7. Pinch of salt
  8. 2 sticks (1/2 pound) unsalted butter
  9. 1/2 cup poppy seeds
  10. 4 tbsp powdered sugar
Instructions
  1. Pre-heat the oven to 325F. Generously butter an 8x8in glass pan; the cake really wants to stick, so make sure the pan is greased well, particularly the corners.
  2. In the bowl of a stand mixer, add the eggs and the sugar. Beat on medium speed for about 5 minutes, until the mixture turns white and fluffy.
  3. In the mean time, zest 2 lemons. Melt 2 sticks of butter and leave it at room temperature for a few minutes to cool down.
  4. Add the lemon zest to the egg/sugar mix. Cut the lemons in half and add the juice from 3 of the halves. (Save the 4th half of a lemon for the glaze) Add the flour, cornstarch and salt, and beat until incorporated. Add the melted butter and poppy seeds and mix until you have an even consistency. Don't over beat it.
  5. Add the batter to the greased pan and cover the pan with aluminum foil. Bake at 325 for about 45 minutes, until a toothpick inserted in the middle of the cake comes out clean. Let it rest at room temperature for a few minutes, until it cools down enough to handle.
  6. In a small bowl, make a lemon glaze my whisking together the juice from the remaining half a lemon with about 4 tbsp of powdered sugar. Drizzle the glaze on top of the cake; this amount should barely cover it, we don't want too much.
  7. Invert the cake on a cutting board and slice.
Adapted from smitten kitchen
beta
calories
203
fat
14g
protein
3g
carbs
17g
more
Adapted from smitten kitchen
A Kitchen Odyssey http://akitchenodyssey.com/