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 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup grapefruit juice
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 tablespoon grapefruit zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
Instructions
- 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.
- 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.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, combine the lemon, orange, and grapefruit juices along with their respective zests. Set aside.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the citrus juice mixture. Mix on low speed until just combined.
- Gently fold in the poppy seeds using a rubber spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- Optional: Once cooled, dust with powdered sugar or drizzle with a citrus glaze for additional flavor and presentation.
- Slice and serve at room temperature. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better incorporation.
- Zest with Care: Use a microplane or fine grater to get delicate citrus zests without the bitter white pith.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure easy cake release.
- Check for Doneness: Use the toothpick test, but start checking a few minutes before the recommended baking time to prevent over-baking.
- Cooling Technique: Allow the cake to cool in the pan for 15 minutes before removing to help it set and prevent breaking.
- 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