Citrus Poppy Seed Cake

By The Canadian Living Test Kitchen

140 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	287287 cal
pro	4 g4g pro
total fat	13 g13g total fat
sat. fat	8 g8g sat. fat
carb	40 g40g carb
fibre	1 g1g fibre
chol	60 mg60mg chol
sodium	311 mg311mg sodium
% RDI:	-
calcium	55 calcium
iron	88 iron
vit A	1212 vit A
vit C	33 vit C
folate	1313 folate

More great recipes from this menu:

Bake this classic combination of lemon and poppy seeds into a cake to serve along with tea.

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
2 eggs 2 2eggeggs
2 tbsp grated lemon rind 2 2tbsp tbspgrated lemon rind or orange rind
1 tsp vanilla 1 1tsp tspvanilla
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1 tbsp poppy seeds 1 1tbsp tbsppoppy seeds
1 tsp baking powder 1 1tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1-1/2 cups buttermilk 1-1/2 1-1/2cups cupsbuttermilk
Glaze:
3/4 cup icing sugar 3/4 3/4cup cupicing sugar
2 tbsp lemon juice 2 2tbsp tbsplemon juice or orange juice

Preparation

Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each; beat in lemon rind and vanilla. In separate bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.

Scrape into prepared pan; tap pan on counter and smooth top. Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack.

Glaze: In small bowl, whisk icing sugar with lemon juice; brush over hot cake. Let cool. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)

Additional information :

Variations
Mini Citrus Poppy Seed Cakes:
Replace pan with twelve 1/2-cup (125 mL) mini Bundt cups in pan. Spoon 1/2 cup (125 mL) batter into each. Bake as directed for 30 minutes. Repeat with remaining batter. Makes 24 mini cakes.

Mini Menorah Citrus Poppy Seed Cakes:
Prepare Mini Citrus Poppy Seed Cakes. Place 1 mini cake on overturned ramekin on rectangular tray; insert taper candle in cake. Arrange 4 more cakes on either side directly on tray; place small candle in centre of each.

Source : Holiday Best: 2005