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Citrus Poppyseed Cake

Apply the glaze just before serving to ensure it's soft and shiny.

  • Yield: Makes 1 eight-inch-round layer cake
Citrus Poppyseed Cake

Source: Martha Stewart Living, May 1997

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 3 3/4 cups all-purpose flour, plus more for pans
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 7 large eggs, lightly beaten, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup milk, room temperature
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lime zest
  • 1/3 cup poppy seeds, plus more for sprinkling
  • Shiny Cream Cheese Frosting
  • Lemon Glaze
  • 1 navel orange, optional
  • 1 lemon, optional

Directions

  1. 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.

  2. Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Reviews (4)

  • 1275 7 Apr, 2012

    Really great cake! I cut the recipe in half and divided it between 2 8inch pans. However, I used the same amounts of zest, (leaving out the lime) and it was great. For the frosting I used 3 oz. cream cheese, 2 T. butter, and 1 1/4 cups sugar. It was very sufficient and I even thought there was a lot. The glaze was a little runny, but maybe I added too much lemon juice. It was moist enough and had a wonderful citrus flavor, ,loved the flavors and textures together. Will be making again!

  • mcvety 23 Mar, 2009

    I was very disappointed with this cake--it was a lot of work and I found it slightly dry. The real problem however was the amount of citrus-- one and a half teaspoons (total) in a three layer cake does not make sense! I could not detect any citrus flavor in the cake--only in the glaze. Is this an error in the recipe???

  • rpaxton 25 Feb, 2008

    I made this and it was delicious! I wouldn't recommend using the recipe for cupcakes or muffins, however, because it dries out quickly, and it's just not the same without the cream cheese filling. I suppose that could be piped in the middle, but a cake is definitely ideal!

  • ghoff77 28 Nov, 2007

    This is the favorite cake of both my mother and mother-in-law. It is a very dense cake, and I tend to be a little generous with the zest b/c they both love citrus. Do make sure it is fully cooled before frosting and the frosting is chillrd, otherwise the cake is heavy enough iand tall enough the frosting will squish out and it will topple. If you need to transport it, then I recommend waiting to glaze it and using a few bamboo scewers to stabilize. the glaze will hide the holes after.

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