MY PERFECT LEMON POPPY SEED CAKE + CAKE CRUMBLE LEMON CREAM POPSICLE

Ingredients

LEMON POPPY SEED CAKE:
• 1 1/4 cup (245 grams) granulated sugar
• zest of 2 lemons
• 1/4 tsp ground turmeric
• 4 large eggs + 1 egg yolk
• 3 tbsp lemon juice
• 1/4 tsp vanilla extract
• 3/4 cup (180 grams) whole milk
• 2 cups (245 grams) all-purpose flour
• 1/2 cup (70 grams) cornstarch
• 2 1/4 tsp baking powder
• 1/4 heaping tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup (36 grams) poppy seeds
• 2/3 cup (160 grams) canola oil (see note)
ICING:
• 2 tbsp (27 grams) unsalted butter, melted
• 2 tbsp (30 grams) lemon juice
• 1 cup (120 grams) powdered sugar
POPSICLE:
• 2/3 cup (161 grams/about 4 lemons) lemon juice
• zest of 1 lemon
• 13.2 oz (375 grams/1 can) sweetened condensed milk
• 1//2 cup (120 grams) whole milk
• 1/2 cup (104 grams) heavy cream

Instructions

1. BAKE THE CAKE: Preheat the oven on 350 F/175 C. In a stand-mixer or hand-held mixer, mix granulated sugar, lemon zest and ground turmeric together until it resembles yellow wet sand. On medium speed, add the eggs, one by one, and mix until even, then turn to high speed to mix until the mixture is thick and airy, almost doubled in size. Add lemon juice and vanilla extract, mix until even, then add whole milk and mix until even. From now on, switch to a hand-held whisk.
2. In another bowl, whisk together ap-flour, cornstarch, baking powder, baking soda, sea salt and poppy seeds until even, then add to the wet ingredient. Gently fold the mixture together with the whisk until there are only tiny lumps remain. Add the canola oil and gently fold again until even (the oil tends to settle on the bottom so make sure you scoop the bottom of the bowl several times). Butter the inside of a 8"~9" (22 cm) bundt cake pan, then coat evenly with flour. Tap the pan upside-down over the sink to rid any excess flour, then transfer the batter into the pan.
3. Bake in the oven for 30~35 min until an inserted wooden skewer comes out clean from the center. Let the cake cool completely over a cooling-rack. Meanwhile, whisk together melted butter, lemon juice and powdered sugar until even. Drizzle the icing over the cake.
4. MAKE POPSICLE: In an easy-to-pour jar, whisk together lemon juice, lemon zest, sweetened condensed milk, whole milk and heavy cream until even. Crumble leftover cake into small chunks that will fit through your popsicle molds, then loosely stuff them into the molds until about 80% full. Insert the wooden popsicle handles into the molds in a swift and decisive motion (so it pierces through the cakes instead of pressing them down, or you can clear a pathway with a small knife first). Pour the milk-mixture into the molds all the way to the top. The liquid will quickly seep down and fill the empty spaces below, so come back and re-fill it to the top. Freeze until hard inside the freezer, at least 6 hours or overnight. Rinse the mold under water for a few seconds before removing the popsicle.

Notes