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Glazed Citrus-Poppy Seed Cake

Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, October 2012
Total Time Prep Servings

Ingredients

For the Cake

For the Glaze

Directions

Cook's Notes

Cake can be stored at room temperature up to 2 days.

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  • Rosalie
    16 FEB, 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.
    Reply

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