Citrus Poppyseed Citrus Tea Cake
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr
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Servings
12 -14
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Course
Dessert
Citrus Poppyseed Citrus Tea Cake
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A bright fresh tasting cake baked in two loaf pans. Perfect for brunch, snacks or dessert. A double citrus glaze is a spectacular finishing touch.
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Ingredients
- finely grated zest from 1 large lemon
- finely grated zest from 1 medium lime
- finely grated zest from 1 medium orange
- 5 tablespoons fresh lemon juice
- 3 tablespoons fresh lime juice
- ½ cup fresh orange juice
- For the cake:
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons poppy seeds
- ½ cup Greek yogurt
- ¼ cup milk
- 4 tablespoons prepared citrus juice mixture see recipe instructions
- 1 teaspoon vanilla
- 8 ounces butter at room temperature
- 2 cups sugar
- 4 large eggs at room temperature
- For the syrup/glaze:
- ⅓ cup sugar
- 5 tablespoons prepared citrus juice mixture see recipe instructions
- For the icing:
- 1 ½-2 cups powdered sugar
- 3 tablespoons prepared citrus juice mixture see recipe instructions
Instructions
- Preheat oven to 350˚F. Spray 2 - 8 ½ x 4 inch loaf pans with baking spray. Line the pans with parchment paper so that paper extends an inch or two over the top long edges of the pans.
- Combine all three types of zest in a small bowl and mix lightly with the tines of a fork.
- Combine lemon, lime and orange juice in a another small bowl. This juice will be used in the syrup/glaze, the icing and also in the bread. Divide the juice up like this; place 5 tablespoons of in a small sauce pan (for the syrup glaze). Place 3 tablespoons in a medium size bowl (for the icing). Set aside he remaining 4 tablespoons of juice for the bread batter.
- For the bread, combine flour, baking powder, baking soda, salt and poppy seeds in a medium size bowl. Stir to combine and set aside.
- Combine yogurt, milk and the 4 tablespoons of juice and vanilla. Stir or whisk together. Set aside.
- Combine butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time and mix well after each addition.
- Add the flour mixture alternately with the yogurt/milk mixture, beginning and ending with the flour. Add zest (reserve just a bit of zest to garnish the loaves with after baking) and stir to combine.
- Divide batter between the two prepared pans. Place pans on a sheet pan and bake for 50-60 minutes or until skewer or toothpick insert in the center of the loaves comes out clean.
- Allow to cool slightly while preparing syrup.
- For the syrup/glaze, add ⅓ cup sugar to the juice in the saucepan. Stir to combine and bring to a boil. Stir till sugar is dissolved, then remove from heat. Poke the top of the loaves all over with a skewer or toothpick. Slowly drizzle syrup over cake, allowing it to sink in before adding more. Use up all the syrup between the two loaves.
- Allow cakes to cool completely in pans, then remove with the overhanging parchment paper.
- For the icing, add 1 ½ cups of powdered sugar to the 3 tablespoons of juice in the medium bowl. Whisk together till smooth. Add more powdered sugar to make a thick, yet drizzle-able icing. Drizzle back and forth over tops of loaves allowing icing to drip down the sides. Garnish with a bit more zest, if desired.
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