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Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.

Source: Martha Stewart Living, May 1997



Cook's Notes

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

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How would you rate this recipe?
  • 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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