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Triple Citrus Poppy Seed Cake

Triple Citrus Poppy Seed Cake

Imagine a cake so vibrant and zesty that it captures the essence of sunshine in every single bite. This Triple Citrus Poppy Seed Cake isn't just another dessert—it's a culinary adventure that promises to tantalize your taste buds and elevate your baking skills. With a perfect blend of lemon, orange, and grapefruit, complemented by the delightful crunch of poppy seeds, this cake is about to become your new obsession. Whether you're a seasoned baker or a curious kitchen novice, this recipe will transport you to a world of citrusy decadence that's impossible to resist.

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings

Ingredients

  1. 1 cup unsalted butter
  2. 2 cups sugar
  3. 4 eggs
  4. 1/4 cup lemon juice
  5. 1/4 cup orange juice
  6. 1/4 cup grapefruit juice
  7. 1 tablespoon lemon zest
  8. 1 tablespoon orange zest
  9. 1 tablespoon grapefruit zest
  10. 3 cups all-purpose flour
  11. 1 teaspoon baking powder
  12. 1 teaspoon baking soda
  13. 1/2 teaspoon salt
  14. 1/4 cup poppy seeds

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
  2. In a large mixing bowl, cream together the unsalted butter and sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  4. In a separate bowl, combine the lemon, orange, and grapefruit juices along with their respective zests. Set aside.
  5. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to ensure even distribution of leavening agents.
  6. Gradually add the dry ingredient mixture to the butter mixture, alternating with the citrus juice mixture. Mix on low speed until just combined.
  7. Gently fold in the poppy seeds using a rubber spatula, ensuring they are evenly distributed throughout the batter.
  8. Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
  9. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from the oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
  11. Optional: Once cooled, dust with powdered sugar or drizzle with a citrus glaze for additional flavor and presentation.
  12. Slice and serve at room temperature. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Tips

  1. Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better incorporation.
  2. Zest with Care: Use a microplane or fine grater to get delicate citrus zests without the bitter white pith.
  3. Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
  4. Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure easy cake release.
  5. Check for Doneness: Use the toothpick test, but start checking a few minutes before the recommended baking time to prevent over-baking.
  6. Cooling Technique: Allow the cake to cool in the pan for 15 minutes before removing to help it set and prevent breaking.
  7. Storage Hack: If you want to enhance the citrus flavor, wrap the cooled cake in plastic wrap and let it sit overnight before serving.

Nutrition Facts

Calories: 450kcal

Carbohydrates: 62g

Protein: 6g

Fat: 22g

Saturated Fat: 13g

Cholesterol: 110mg

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