- 10
- 20 mins
- 205 mins
Ingredients
- oil cooking spray
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 2 tsp lemon zest, plus 2 tbs lemon juice
- 2 tsp orange zest
- 4 eggs
- 1 cup heavy cream
- 2 tsp vanilla extract
- 3 tbs poppy seeds
- Glaze
- 1/4 cup lemon juice (from 2-3 lemons)
- 1/4 cup orange juice (from 1 orange)
- 3/4 cup sugar
Preparation
Step 1
Preheat oven to 350 degrees. Coat 9 inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests w/mixer at medium speed, until light and fluffy, about 3 mins. Beat in eggs 1 at a time, then beat in lemon juice. Reduce speed to low, beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour. Stir in seeds.
Pour into cake pan and bake until center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan about 30 minutes. Unmold and let cool on wire rack, about 1 hour.
Glaze:
Boil juices in small saucepan until down to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake. Cake be store for up to 2 days at room temp.