Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cornmeal
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup lemon curd
1 tablespoons poppy seeds
1 teaspoon vanilla extract
3/4 teaspoon almond extract (optional)
4 large egg yolks
1 1/2 cups buttermilk

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

In a medium bowl, sift together flour, baking powder and salt; whisk in cornmeal until combined.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute.  Beat in lemon curd, vanilla and almond extract until combined.  Beat in egg yolks until combined.  Reduce mixer speed to low and beat in buttermilk, alternating with flour mixture, until just combined.  Place batter into prepared pan.

Bake 55-60 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool completely in pan.