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Poppyseed citrus tea cake with double citrus glaze dripping down the sides, garnished with lemon and lime zest

Poppyseed Citrus Tea Cake

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Prep Time 45 minutes
Cook Time 55 minutes
Servings 14 slices

Ingredients
  

Citrus Juice & Zest (used throughout):

  • 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 all-purpose 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
  • 1 teaspoon vanilla extract
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature

For the Hot Syrup Glaze:

  • ⅓ cup sugar
  • 5 tablespoons prepared citrus juice mixture

For the Drizzle Icing:

  • 1½ to 2 cups powdered sugar
  • 3 tablespoons prepared citrus juice mixture

Instructions
 

  • Preheat oven to 350°F. Spray two 8½ x 4 inch loaf pans with baking spray. Line with parchment paper, allowing it to overhang the long sides by 1–2 inches.
  • Combine all three types of zest in a small bowl and mix lightly with a fork. Set aside, reserving a small pinch for garnish.
  • Combine all the citrus juices (lemon, lime, and orange) in a bowl. Divide as follows: place 5 tablespoons in a small saucepan (for the syrup glaze); place 3 tablespoons in a medium bowl (for the icing); set aside the remaining 4 tablespoons for the cake batter.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In a separate bowl, combine Greek yogurt, milk, 4 tablespoons of the citrus juice mixture, and vanilla extract. Whisk together and set aside.
  • In the bowl of a stand mixer, beat butter and sugar together on medium-high speed until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition.
  • With the mixer on low, add the flour mixture and the yogurt mixture alternately, beginning and ending with the flour mixture. Mix until just combined. Add the citrus zest (reserving a pinch for garnish) and stir to combine.
  • Divide batter evenly between the two prepared pans. Place pans on a baking sheet. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
  • While cakes are still hot, prepare the syrup glaze: add ⅓ cup sugar to the saucepan with the 5 tablespoons of citrus juice. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat.
  • Using a skewer or toothpick, poke holes all over the tops of both hot loaves. Slowly drizzle the hot syrup over both cakes, allowing it to soak in before adding more. Use up all the syrup.
  • Allow cakes to cool completely in the pans, then lift out using the overhanging parchment paper.
  • For the icing: whisk 1½ cups of powdered sugar into the bowl with the 3 tablespoons of citrus juice until smooth. Add more powdered sugar as needed to achieve a thick but drizzleable consistency. Drizzle back and forth over the tops of both loaves, letting the icing drip down the sides. Garnish with reserved citrus zest.

Notes

  • Greek yogurt can be substituted with sour cream or buttermilk in equal amounts.
  • Cakes store at room temperature, loosely covered, for up to 3 days.
  • Unglazed loaves can be frozen for up to 3 months. Thaw and add icing before serving.
  • This cake tastes even better on day two, making it ideal for preparing ahead of a party.