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.



For the Cake
For the Glaze


Instructions Checklist
  • 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.

Cook's Notes

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

Reviews (1)

25 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
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.