Glazed Citrus-Poppy Seed Cake

This recipe is adapted from the one seen in the 2012 Oct. issue of Martha Stewart Living, "the flavors of fall" edition.  I have been meaning to make this for a whole year now.  Guess that tells you what kind of schedule I am on.  Hey only a year behind....that sounds about right!

Well anyway, the cake did not disappoint!  It is delicious.  I like a one layer cake, especially for the two of us.  I like a cake without gobs of too sweet frosting.  And I like a cake with big flavor and texture.  This one fills my bill perfectly!  My husband gave it a big thumbs up too.

Ingredients for Glazed Citrus-Poppy Seed Cake:

3 C. all purpose flour
1 t. baking powder
1/2 t. salt
2 sticks soft butter
2 C. sugar
2 t. fresh lemon juice
peeled zest of 1 large or 2 small lemons
peeled zest of 1/2 of a large orange
4 large eggs
1 C. heavy cream
2 t. pure vanilla extract
3 T. poppy seeds

Glaze:

1/4 C. fresh squeezed lemon juice
1/4 C. fresh squeezed orange juice
3/4 C. sugar

Preheat the oven to 350 degrees F.  Butter a 9" round spring form pan.  Cover the bottom of the pan with parchment paper then butter it again.  Dust with flour and set aside.

Whisk together the flour, baking powder, and salt and set aside.  Using a food processor place the lemon and orange peels of zest and one cup of the sugar altogether and pulse until the mixture is very finely ground.  Beat, using an electric mixer the butter, zest sugar combination, and the second cup of sugar until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, then add the lemon juice.  Reduce the speed to low and add the flour mixture alternately with the cream and vanilla starting and ending with the flour.  Stir in the poppy seeds.

Scrape the batter into the prepared pan. Spread evenly. Bake 1 1/4 to 1 1/2 hours until a bamboo skewer tests clean when inserted into the center of the cake. The top will be deep golden brown. Let the cake cool in the pan 30 minutes. Run a slender blade around the edge of the pan and remove the outer rim.  Invert on your hand and remove the flat disk of the pan and the parchment.  Cool the cake 1 hour on the cooling rack.

Boil the juices for the glaze in a small pan until reduced by one half.  Let it cool a bit, then add the sugar, stirring to dissolve.  Pour the glaze over the cooled cake.  The cake can be stored at room temperature for up to 2 days or refrigerate covered to store longer.

Yield 10-12 servings.