Reviews (1) Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 12 3 star values: 6 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 02/16/2013 This cake had a nice flavour but with three cups of flour and two cups of sugar there was too much batter for a single nine inch cake pan. I baked it in a nine inch springform and that worked well. My oven temperature is accurate but the cake was overdone after one hour so check after fifty minutes.
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Gallery Glazed Citrus-Poppy Seed Cake Credit: Marcus Nilsson Recipe Summary prep: 20 mins total: 3 hrs 25 mins Servings: 10
Ingredients For the Cake Vegetable-oil cooking spray 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, softened 2 cups sugar 2 teaspoons fresh lemon zest, plus 2 tablespoons fresh lemon juice 2 teaspoons fresh orange zest 4 large eggs 1 cup heavy cream 2 teaspoons pure vanilla extract 3 tablespoons poppy seeds For the Glaze 1/4 cup fresh lemon juice (from 2 or 3 lemons) 1/4 cup orange juice (from 1 large orange) 3/4 cup sugar
Cook’s Notes Cake can be stored at room temperature up to 2 days.
Gallery Glazed Citrus-Poppy Seed Cake Credit: Marcus Nilsson
Recipe Summary prep: 20 mins total: 3 hrs 25 mins Servings: 10
Gallery
Glazed Citrus-Poppy Seed Cake Credit: Marcus Nilsson
Glazed Citrus-Poppy Seed Cake
Credit: Marcus Nilsson
Glazed Citrus-Poppy Seed Cake
Recipe Summary prep: 20 mins total: 3 hrs 25 mins Servings: 10
Recipe Summary
prep: 20 mins total: 3 hrs 25 mins
Servings: 10
prep: 20 mins
total: 3 hrs 25 mins
prep:
20 mins
total:
3 hrs 25 mins
Servings: 10
10
Ingredients
Ingredients
Vegetable-oil cooking spray 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, softened 2 cups sugar 2 teaspoons fresh lemon zest, plus 2 tablespoons fresh lemon juice 2 teaspoons fresh orange zest 4 large eggs 1 cup heavy cream 2 teaspoons pure vanilla extract 3 tablespoons poppy seeds
1/4 cup fresh lemon juice (from 2 or 3 lemons) 1/4 cup orange juice (from 1 large orange) 3/4 cup sugar
Directions
Make the cake: Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then beat in lemon juice. Reduce speed to low, and beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour mixture. Stir in poppy seeds.
Pour batter into cake pan, and bake until a toothpick inserted into center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan 30 minutes. Unmold, and let cool completely on a wire rack, about 1 hour.
Make the glaze: Boil juices in a small saucepan until reduced to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake.
Cook’s Notes Cake can be stored at room temperature up to 2 days.
Cook’s Notes
Cake can be stored at room temperature up to 2 days.
Reviews (1)
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 12 3 star values: 6 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 02/16/2013 This cake had a nice flavour but with three cups of flour and two cups of sugar there was too much batter for a single nine inch cake pan. I baked it in a nine inch springform and that worked well. My oven temperature is accurate but the cake was overdone after one hour so check after fifty minutes.
Reviews (1)
Add Rating & Review 25 Ratings 5 star values: 5 4 star values: 12 3 star values: 6 2 star values: 2 1 star values: 0
Add Rating & Review
25 Ratings 5 star values: 5 4 star values: 12 3 star values: 6 2 star values: 2 1 star values: 0
25 Ratings 5 star values: 5 4 star values: 12 3 star values: 6 2 star values: 2 1 star values: 0
25 Ratings 5 star values: 5 4 star values: 12 3 star values: 6 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 12 3 star values: 6 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 02/16/2013 This cake had a nice flavour but with three cups of flour and two cups of sugar there was too much batter for a single nine inch cake pan. I baked it in a nine inch springform and that worked well. My oven temperature is accurate but the cake was overdone after one hour so check after fifty minutes.Martha Stewart Member
Rating: Unrated 02/16/2013
This cake had a nice flavour but with three cups of flour and two cups of sugar there was too much batter for a single nine inch cake pan. I baked it in a nine inch springform and that worked well. My oven temperature is accurate but the cake was overdone after one hour so check after fifty minutes.
Rating: Unrated
All Reviews for Glazed Citrus-Poppy Seed Cake
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All Reviews for Glazed Citrus-Poppy Seed Cake
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
