Ryan Scott’s Lemon Poppy Cake

Mix flour, cornstarch, baking powder, baking soda, salt and sugar into large bowl. In a separate large bowl, combine the eggs, milk, lemon juice, vanilla and melted butter, whisking as you add the melted butter. Combine wet and dry whisking until ingredients come together. Do not over mix. This gives you the base universal cake recipe.

For Cake:

To the dry ingredients, add a quarter cup of lemon zest, double the lemon juice and add 1/4 cup poppy seeds. Grease a 9-inch cake pan pour in batter. Bake about 30 to 35 minutes in a 350°F oven. Check with toothpick to see if cake is done. Serve with whipped crème fraîche.

For Blueberry Pancakes:
Lightly grease a griddle and place over medium-high heat. Pour 1/4 cup portions onto the griddle. Just before flipping, stud with fresh or frozen blueberries then flip. Cook until pancakes are golden.

For Chocolate Waffles:
Reduce flour ratio to 1/2 cups and add 1/2 cup unsweetened cocoa powder. Swap out lemon juice and milk for 2 cups of buttermilk. Add to waffle iron. Cook until steaming stops.

For Biscuits:
Swap out milk and lemon juice for 1/4 cup buttermilk. Use 1 egg instead of 3. Use half the amount of sugar, 1/4 cup. Rather than melted butter, dice refrigerated butter into cubes. Pat biscuits out on a flour surface and cut with cookie cutter Bake in a 375°F  oven for about 20-25 minutes or until lightly golden brown. Batter yields 1 dozen biscuits.