Citrus Poppyseed Cake

This cake is awesome and impossible to leave alone. If you're like me and don't have a lot of people to feed (or can't be bothered using three cake pans), just half the recipe, use one cake pan, and slice the cake in half for two layers. I've put my "halves" in brackets by the measurements. Also from the rebar cookbook (do you think I use it too much?).

1 1/2 c. (3/4 c.) unsalted butter, softened
2 1/2 c. (1 1/4 c.) sugar
7 (4) eggs
1 1/2 t. vanilla
3 3/4 c. (2 c.) flour
2 1/2 t. (1 1/4 t.) baking powder
3/4 t. salt
1 c. (1/2 c.) milk, room temperature
1/2 t. each, zest of orange, lemon and lime
1/3 c. poppyseeds


1 1/2 c. icing sugar
1/4 c. fresh lemon juice


12 oz/360 g. cream cheese
1/2 c. butter, softened
4 c. icing sugar

1. Preheat oven to 350. Lightly grease three 8" cake pans and set aside. Cream the butter and sugar until light and fluffy. Mix in eggs, one at a time, beating each one in well before adding the next. Stir in the vanilla.

2. In a separate bowl, combine flour, baking powder and salt. Add to the butter/sugar mix in three batches, alternating with the milk. Fold in the citrus zest and poppyseeds. Evenly divide the batter among the pans and bake for 45 minutes or until done. Cool completely.

3. Mix together the sugar and lemon juice to make a glaze and brush over the cooled cakes.

4. To make the icing, mix the cream cheese until smooth. Mix in the butter, then the sugar. Whip briefly. Spread filling between each layer of cake. Finish the cake by spreading the icing over the top and sides. Chill to set the icing. If you like, decorate with poppyseeds and long strands of citrus zest curled over the top.