Last year a very good friend hosted a good-bye party and I volunteered for cake duty. She had two requests: red velvet cake and something with poppy seeds. Everywhere I looked for a good poppy seed cake recipe, I came across the same combination of poppy seed and lemon: lemon poppy seed muffins, lemon poppy seed coffee cake, lemon poppy seed cupcakes, etc, etc, etc. When I came across this recipe from The New Moosewood Cookbook, I was intrigued by the illustration, the method, and the combination of lemon poppy seed with an orange glaze.
(Yes, Mollie Katzen handwrote the entire cookbook!)
She loved the cake. I have to say, I was more enamored with the Red Hot Red Velvet cake which was at the same event. I had the obligatory piece of this cake, but it didn’t leave much of an impression.
But yesterday, I was in the mood to make a Bundt cake, so I came back. And it was much better than I remembered! Super moist, super poppy seed-y, super citrus-y. Definitely a keeper.
