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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

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