Monday, April 14, 2014

Citrus Poppyseed Tea Cake

If you frequent my blog, you already know how much I LOVE the blog Cafe Sucre Farine. This woman makes the most delectable salads, soups, baked goods, you name it! I have never tried anything that I don't just love!! This super delicious tea cake is no exception. The steps are a bit involved (so, don't try to make this if you have little time)....but, the results yield a moist, tangy tea cake that is perfect for breakfast or dessert.

*Note- this recipe makes two tea cakes. You could easily half it to make only one. I debated halfing it....but, I'm SO glad I didn't because it was so incredibly delicious I shared it with my sons' teachers, my husband's co-workers and my friends!! 

If you don't already follow the Cafe Sucre Farine, you should! Here is her recipe verbatim:
  • 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
  • 8 ounces butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 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
  • 1 teaspoon vanilla
  • ⅓ cup sugar
  • 5 tablespoons juice mixture
  • For the glaze:
  • 2 cups confectioners’ sugar, sifted
  • 3 ½ tablespoons freshly squeezed lemon juice
  1. Preheat oven to 350˚F. Spray 2 – 8½ 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.
  2. 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 small bowl. Place 5 tablespoons of this juice mixture in a small sauce pan (for the syrup glaze) and another 3 tablespoons in a medium size bowl (for the icing glaze). The remaining 4 tablespoons will go into the bread itself.
  3. Combine flour, baking powder, baking soda, salt and poppy seeds in a medium size bowl. Stir to combine and set aside.
  4. Combine yogurt, milk and remaining 4 tablespoons of juice. Stir or whisk together. Set aside.
  5. 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 vanilla.
  6. Add the flour mixture alternately with the milk mixture, beginning and ending with the flour. Add zest 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.
  7. Allow to cool slightly while preparing syrup. To the ½ cup of juice in the saucepan, add ⅓ cup sugar. 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.
  8. For icing glaze, combine remaining juice and 1½ cups of powdered sugar. 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. Delicious served at room temperature with coffee, tea or ice cold milk.


  1. I was lucky enough to have Kelly's son Jack, a former student, deliver a slice of this tea cake to me. Delicious doesn't even begin to describe this tea cake. Can't wait to make this.