Best Victorian Citrus Glazed Poppy Seed Cake Recipes

CARROT-POPPYSEED CAKE WITH LEMON GLAZE

Steps:

• For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely.
• For the Glaze: In a large bowl, whisk together confectioners' sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top.
• Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.

VICTORIAN SEED CAKE

Steps:

• Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
• Preheat oven to 350ºF. Grease and flour a Bundt pan or 10-inch tube pan.
• Cream the butter and gradually add 1 1/4 cups of the sugar.
• Beat in the zests and the poppy seeds.
• Add the egg yolks, one at a time, beating well after each addition.
• Continue beating for about 5 minutes, until the mixture if very light and creamy.
• In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
• Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
• Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
• Pour batter carefully into the prepared pan.
• Bake one hour, or until a toothpick comes out clean when tested in the center.
• Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
• Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
• Pour the citrus syrup all over the top to cover completely.
• Cool cake in the pan to allow syrup to be absorbed completely.
• Remove cake from pan and serve.

VICTORIAN CITRUS GLAZED POPPY SEED CAKE

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.