#thecakeslicebakers ~ Citrus Poppy Seed Cake

March 20, 2020

#thecakeslicebakers ~ Citrus Poppy Seed Cake

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. 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 Facebook, Instagram, 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 thumbnail pictures 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.

It is a new year and a new book - The New Way To Cake - and our choices for March 2020 were:

Pecan and Burnt Honey Cake

Citrus Poppy Seed Cake

Chocolate Guinness Cake with Yogurt Glaze

Citrus Poppy Seed Cake adapted from The New Way To Cake

Ingredients
1 1/2 cups all-purpose flour
1/4 tsp salt
1 cup granulated sugar
1 tsp lemon zest, dried (zest from 2 lemons if fresh)
1 tsp orange zest, dried (zest from 1 orange if fresh)
3/4 cup plus 1 TBS butter, softened to room temperature
3 eggs
2 TBS sour cream
2 TBS poppy seeds

For the glaze
1 1/4 cups powdered sugar, sifted
1 tsp lemon juice
~ 1/4 cup orange juice

Directions

Preheat the oven to 325 degrees. Spray a 2-pound loaf pan with baker's spray.
Combine the flour and salt in a medium bowl. Whisk to combine and set aside.
In the bowl of a stand mixer, combine the sugar with the softened butter and lemon and orange zests. Blend on medium to high speed until light and creamy. Add in the eggs, one at a time, blending well between additions, scraping down sides as needed. Blend in the sour cream.
Slowly add in the dry ingredients to the wet, finish mixing by hand (do not overmix). Stir in the poppy seeds with a spatula.
Spoon the cake batter into the prepared loaf pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Combine your glaze ingredients in a medium bowl and whisk until smooth. Poke holes all over the cake with a toothpick or skewer and pour the glaze over the warm cake, allowing it to soak all the way in before you remove cake from the pan. (I allowed mine to sit overnight before removing from the pan).
Slice and serve!