Skip to main content

Citrus Poppy Seed Cake #TheCakeSliceBakers


Here we are the March edition of the Cake Slice Bakers. For 2020, we'll be baking from The New Way to Cake: Simple Recipes with Exceptional Flavor by Benjamina Ebuehi.*

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!


Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

For the January post, I made her Spiced Sweet Potato Loaf with Cream Cheese Frosting. For February I posted her Cardamom Cake with Mulled Wine Jam. And, yes, both were simple and delicious. This month, I really wanted to make the Chocolate Guinness Bundt as Irish Carbomb Cupcakes have been my St. Patrick's Day standard for a decade, despite its horrific name. And forgive that decade's old post with only one photo. Sorry. I'll update that soon.


Before I get to my recipe, here's the line-up of #TheCakeSliceBakers' March offerings...

Pecan and Burnt Honey Cake

Citrus Poppy Seed Cake

Citrus Poppy Seed Cake

But, then we were over at my parents' house, and we ended up picking a bunch of Meyer lemons from their tree while I waited for something to finish baking in their oven. So, I opted to make Ebuehi's Citrus Poppy Seed Cake...and I can't believe I've never made one before. This was delicious!

Ingredients makes one 9" cake

Cake
  • 1-1/2 C flour
  • 2 t baking powder
  • 3/4 C organic granulated sugar
  • zest from 3 organic lemons and 1 organic grapefruit
  • 1/4 C + 1 T butter, room temperature
  • 3 eggs
  • 2 T sour cream
  • 2 T poppy seeds
  • Also needed 9" round baking pan, parchment paper
Glaze
  • 1-1/4 C organic powdered sugar
  • juice from 1/2 grapefruit
  • juice from 1 lemon
  • zest from 1 organic lemon for garnish

Procedure

Cake
Preheat oven to 325 degrees F. Prepare 9" round baking pan by buttering and lining the bottom with parchment paper. Set aside.

Whisk together the flour and baking powder in a small mixing bowl. In a large mixing bowl, blend the zests into the sugar. Then add the butter and cream until lightened and fluffy, approximately 3 to 5 minutes. Add the eggs, one at a time, beating well between each addition. Beat in the flour until just moistened. Then fold in the sour cream and poppy seeds. Pour the batter into prepared pan and place in the oven. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Remove the pan from the oven and cool the cake completely on a wire rack. While the cake cools, make the glaze.


Glaze
Whisk all of the ingredient together until smooth. Once the cake is cooled, poke holes in the top with a tooth pick. Pour the glaze over the cake, letting it soak into the holes before adding more. Top with citrus zest before serving.


That's a wrap for March's #TheCakeSliceBakers. I'm looking forward to April's choices though I haven't decided which one I am going to try. Stay tuned.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Comments

  1. Yours turned out lovely. Citrus and Poppy seed is so wonderful together.

    ReplyDelete
  2. This was such a wonderful cake for this month - perfectly springy, and what a great way to use freshly picked lemons!

    ReplyDelete
  3. Love that you made a round cake! This was delicious wasn't it?

    ReplyDelete
  4. Looks delicious! And I bet the fresh lemons made it extra wonderful!

    ReplyDelete
  5. I love the different versions of this cake and I can almost smell the fresh lemons.

    ReplyDelete
  6. What a delicious-looking cake!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa