Citrus Poppy Seed Cake

This citrus poppy seed cake is tender and moist. It is drenched in a citrus glaze for a cake that will stay fresh for several days.

This cake resembles a lemon poppy seed cake, except it combines lots of citrus flavors both in the cake and the glaze. This cake includes the flavors of grapefruit, lemons, and oranges, but you can substitute whatever citrus you have on hand.

The cake gets its citrus flavor from zest, and the glaze gets its citrus flavor from juice. I really love the combination of all of the citrus flavors throughout this cake. It's so much more complex than just lemon.

This little citrus cake is so nice and refreshing. You can enjoy a slice for tea, dessert, or even breakfast.

How to make citrus poppy seed cake.

First, sift the flour, salt, and baking powder together into a medium bowl. Next, combine the sugar and the zest of your citrus of choice in the bowl of a stand mixer and mix them together with your fingers to release the oils into the sugar.

Look at how colorful it looks.

Next, you add some room temperature butter to the sugar and beat them together until everything gets creamy and fluffy. After that, beat in 3 eggs, one at a time.

After that, slowly mix in the flour mixture until just combined and bake the cake in a 9 inch by 5 inch bread pan in a 325 degree oven.

Once you've baked the cake, poke some holes in it with a skewer and slowly pour a citrus glaze over the cake. The glaze will soak through the cake, adding a ton of sweet citrusy flavor.

Because not all citrus is the exact same size, I had some trouble guessing the ratio of the juice to sugar, and thought I might have made my glaze too thin.

While I was hoping for some glaze to stay on top, all of it soaked into the cake. As it turned out, this was a happy accident. Everyone loved this cake and raved about how moist it was.

Plus, it gets better over time as it absorbs the glaze! It was just as delicious and bright after four days as it was on the day it was baked.

This is a great cake to have on hand for whenever you are craving something sweet.

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Our book this year is The New Way To Cake - and our choices for March 2020 were....


Pecan and Burnt Honey Cake

• Amandie Bakes
• Sweet Sensations

Citrus Poppy Seed Cake

• Culinary Adventures with Camilla
• A Day in the Life on the Farm
• Oven Delights
• Making Miracles

Chocolate Guinness Cake with Yogurt Glaze

• All That's Left Are The Crumbs 
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Citrus poppy seed cake

This Citrus Poppy seed cake is so refreshing and brightly flavored. Serve it for tea, dessert, and even breakfast.

Citrus Poppy Seed Cake

Yield: 16 servings

Author: Karen Kerr

This citrus poppy seed cake is tender and moist. It is drenched in a citrus glaze for a delicious cake that will stay fresh for several days.

Ingredients:

For the Cake

• 1 1/2 cups (190 grams) all purpose flour
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 1 cup (200 grams) granulated sugar
• Zest of one orange, 1 grapefruit, and 2 lemons
• 3/4 cup plus one tablespoon (190 grams) unsalted butter at room temperature
• 3 large room temperature eggs
• 2 tablespoons sour cream
• 2 tablespoons poppy seeds

For the Glaze

• 1 1/4 cups (150 grams) confectioner's sugar
• Juice of 1/2 of a grapefruit
• Juice of 1/2 of an orange

Instructions:

How to cook Citrus Poppy Seed Cake

1. Heat the oven to 325 degrees F and line the bottom and long sides of  a 9 inch by 5 inch loaf pan with parchment paper, letting the paper hang over the sides of the pan. Spray the pan and parchment with spray oil.
2. Sift the flour, salt, and baking powder into a medium bowl. 
3. In the bowl of a stand mixer, add the sugar and citrus zests and rub them together with your fingers until you have a sandy mixture. 
4. Add the butter and beat with the paddle attachment until light and fluffy. 
5. Add the eggs, one at a time, and beat until combined. 
6. Add the flour mixture and mix on low until just combined. Mix in the sour cream and poppy seeds until evenly distributed. 
7. Pour the batter into the pan and smooth the top. 
8. Bake for 40 to 45 minutes until a toothpick comes out clean. 
9. While the cake is baking, make the glaze by mixing the confectioner's sugar with the juices. 
10. When the cake is done, using a wooden skewer, poke lots of holes into the cake all of the way through. 
11. Spoon the glaze over the cake, letting it soak in before adding more. 
12. Let the cake cool completely in the pan on a wire rack. 

Calories
243.36

Fat (grams)
12.91

Sat. Fat (grams)
7.65

Carbs (grams)
30.39

Fiber (grams)
1.16

Net carbs
29.23

Sugar (grams)
18.52

Protein (grams)
2.96

Sodium (milligrams)
102.04

Cholesterol (grams)
66.35

https://www.karenskitchenstories.com/2020/03/citrus-poppy-seed-cake.html

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