Tested and Perfected by Food and Wine  Lemon-Poppy Seed Cake
• ACTIVE: 20 MIN   • SERVINGS: makes one 8-inch cake   1. 2/3
cup sugar   2. 8 large egg yolks   3. 1 large whole egg   4. 1
1/2 tablespoons finely grated lemon zest (from 2 lemons)   5.
1/2 cup all-purpose flour   6. 1/2 cup cornstarch   7. 2 sticks
(1/2 pound) unsalted butter, melted   8. 1/2 cup poppy seeds
1. Preheat the oven to 325°. Butter and flour an 8-inch fluted
Bundt or tube pan. Butter the dull side of a 10-inch piece of
foil. Make Ahead The cake can be wrapped in plastic and foil and
left at room temperature for up to 3 days.