Michael Fusco's Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Ingredients:
½ cup butter
1-1/4 cups white sugar
1-1/2 eggs
3/4 teaspoon vanilla extract
1-1/4 cups buttermilk
1 teaspoon poppy seeds
1-3/4 cups and 2 tablespoons Gluten Free all-purpose flour
1 teaspoon baking powder
¼ teaspoon xanthan gum
1-1/4 teaspoons baking soda

Directions:
Preheat oven to 350 degrees.
Grease and flour one standard bunt pan.
Sift together the flour, baking powder, poppy seeds, and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool on serving platter.

Lemon Custard Filling

Ingredients:
4 each egg yolks
½ cup lemon juice
1 cup granulated sugar
¼ tsp cream of tartar
2 sticks of butter
Zest of one lemon

Directions:
Mix all ingredients and cook over moderate heat, stirring constantly until boiling.
Allow custard to cool and pour it in the center of the cake.
Garnish with powdered sugar