GLAZED CITRUS-POPPY SEED CAKE
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which will complement its sweet-tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h25m
Number Of Ingredients 15
Steps:
- 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.
CITRUS POPPY-SEED CAKE
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 eight-inch-round layer cake
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
- Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
- Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
- Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
- Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
- To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.
POPPY SEED CITRUS CAKE
"My youngest daughter loves anything with lemon and this is her favorite cake," writes Charolette Westfall from Houston, Texas. "It's refreshing and a delight for spring! Also perfect for Easter and easy to pack for early picnics."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the poppy seeds, lemon and orange zest. , Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over warm cake. Sprinkle with lemon and orange zest.
Nutrition Facts : Calories 369 calories, Fat 14g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 290mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
VICTORIAN CITRUS GLAZED POPPY SEED CAKE
Drizzled with a delicious brandied citrus glaze and served atop a fancy cut crystal pedestal cake stand that's strewn with rose petals and fresh lavender flowers, this solid, satisfying poppy seed cake makes a fitting tribute to a hearty traditional Victorian High Tea. Adapted from "Having Tea" by Tricia Foley.
Provided by BecR2400
Categories Dessert
Time 1h40m
Yield 1 bundt or 10-inch tube cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Soak the poppy seeds in the milk for 4 hours or more. Rinse the seeds under cold running water, and then drain well.
- Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or a 10-inch tube pan.
- Cream the butter and gradually beat in 1 1/4 cups granulated sugar. Beat in the brandy, grated lime and orange rinds, lavender powder and poppy seeds. Add the egg yolks, one at a time, beating well after each addition.
- Continue beating for about 5 minutes, or until the mixture is very light and creamy.
- In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat until the peaks are stiff but not dry.
- Sift the flour and salt over the egg yolk mixture a third at a time, folding in after each addition. Gently fold in a quarter of the egg whites; then fold in the rest.
- Pour the batter carefully into the prepared pan. Bake 1 hour, or until a toothpick comes out clean when tested in the center. If you like a tangy cake,make a syrup by combining the lime juice and orange juice (and brandy!) in a glass measuring cup; stir in the superfine sugar until it has completely dissolved.
- Immediately upon removing from the oven, prick the top of the cake with a long-tined fork or thin skewer and pour the citrus-brandy syrup all over the top to cover it completely. Allow syrup to soak in and let stand until cool, about 1 hour, before removing pan. Place cake on serving platter and garnish with sprigs of fresh edible flowers.
Nutrition Facts : Calories 608.5, Fat 35, SaturatedFat 19.4, Cholesterol 223.7, Sodium 127.7, Carbohydrate 62.2, Fiber 1.9, Sugar 37.7, Protein 9.3
LEMON GLAZE FOR CITRUS POPPY-SEED CAKE
Use this to lemon glaze for our Citrus Poppy-Seed Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2/3 cup
Number Of Ingredients 2
Steps:
- Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love