Monday, June 1, 2009

Citrus Poppyseed Cake

This was another cake I made for a friend. We picked it out together while we were looking at Martha Stewart's website. I thought it looked really pretty and sounded good too.

There is a nice combination of citrus zest going on in this cake. I love zest. It smells so good and gives things so much flavor.

This triple layer cake has cream cheese frosting between the layers and then the top is covered with a lemony glaze.
My friend said the frosting was amazing, but that the cake dried out a little bit before they cut into it. So, if I was going to make this again, I think I would make a lemon/lime simple syrup and brush it over the cake layers so that they wouldn't dry out, or just be really careful to keep it covered tightly until right before you wanted to eat it.

Citrus Poppyseed Cake
Apply the glaze just before serving to ensure it's soft and shiny.
Makes 1 eight-inch-round layer cake.
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
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.
Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
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.
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.
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.
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.
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
Shiny Cream Cheese Frosting
Let this frosting chill for at least three hours before spreading. Use this to frost Citrus Poppyseed Cake or your favorite cupcakes.
Makes 3 cups.
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add butter, and cream until smooth, about 2 minutes. Add confectioners' sugar on low speed, and mix until completely combined.
Beat frosting on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and chill until firm, 3 hours or overnight.
Lemon Glaze
Makes 2/3 cup.
1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice
Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick. Glaze may be made 3 to 4 hours ahead and kept, in an airtight container, in refrigerator.
Up Next- Stacked Burrito Pie


Marie said...

Oh gosh, that looks delicious Mary Ann!! YOu make the best looking things and take the most wonderfully delicious looking photos! Hope you have found a house!

Steph said...

That looks amazing! I love how you frosted the cake. Those layers look so nice and thick...perfect!

Barbara Bakes said...

The cake looks stunning and sounds delicious!

Gabrielle said...

I forgot how gorgeous that thing was! I could go for a big spoonful of that frosting right now too!
Miss you tons.

Damaris said...

holy cow! can I come over? FEED ME!

Risa said...

This cake is beautiful!!!!!

The Food Librarian said...

Oh Mary Ann! Soooo pretty! It is sky high!

Carolyne said...

Mary Ann, I love your name! And this recipe looks delicious! I love zest too, so I'll definitely have to try this one out! I'm excited to have found your blog...looks like I'll have to go and peruse!

Kerstin said...

Now that is one gorgeous cake! I love all the zest - it looks so delicious!

~~louise~~ said...

Can I be your friend? That cake looks AMAZING!!! Oh how I wish I could bake:(

The Bentley Family and Aussiemuminthekitchen said...

Oh dear that looks amazing!

Michele said...

What an amazing cake! Wow! I love poppyseeds an this cake sounds so delicious!