Poppy Seed Lemon Cake

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
429
FAT
96%
CHOL
136%
SOD
5%

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Ingredients for 8 servings

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)

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