Tuesday, September 3, 2013

Orange Lemon Poppyseed Cake with Citrus Drizzle

Bursting with flavour and infused with the sweet, slightly tart flavours of fragrant orange and lemon zest, melted butter and studded with poppy seeds, this luscious Orange & Lemon Poppyseed Cake is a classic tea time favourite. The fresh grated lemon and orange looks like confetti sprinkled throughout the cake, and as it bakes, permeates the kitchen with an intoxicating scent, making this dessert hard to resist. The crowning glory is the sweet sugary lemon and orange glaze that's brushed over the cake while it's still warm, infusing the cake with a sweet and tangy flavour that will keep it moist and delicious for days, and add some extra sunshine to your day.

Orange & Lemon Poppyseed Cake
Makes 1 loaf size cake

3 large eggs
2 tsp Vanilla extract
1/4 cup whole milk
1 1/2 cups all-purpose flour, sifted
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 tbsp coarsely grated lemon zest
1 tbsp coarsely grated orage zest
3 tbsp poppy seeds
12 tbsp unsalted butter, softened

Lemon Orange Syrup:
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2/3 cup granulated white sugar

Preheat the oven to 350°F. Butter and flour the bottom and sides of a loaf pan. Line the bottom of the pan with parchment paper and butter and flour the paper.

In a small bowl, whisk together the eggs, vanilla extract, and milk, then set aside. Using an electric mixer, beat the flour, sugar, baking powder, salt, lemon zest, orange zest and poppy seeds until well combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. Scrape down the sides of the bowl and add the remaining egg mixture and beat well.

Pour the batter into the prepared pan and bake for about 55-65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. When the cake is done, remove from the pan and place on a wire rack to cool slightly.