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Ingredientes
- 3 3/4 c. all-purpose flour
- 2 1/2 tsp baking pwdr
- 3/4 tsp salt
- 1 1/2 c. unsalted butter room temperature
- 2 1/2 c. sugar
- 7 lrg Large eggs lightly beaten
- 1 1/2 tsp vanilla extract
- 1 c. lowfat milk
- 1/2 tsp grated lemon peel
- 1/2 tsp grated lime peel
- 1/2 tsp grated orange peel
- 1/3 c. poppy seeds
- 1 x navel orange
- 1 x lemon
- 12 ounce cream cheese room temperature
- 6 Tbsp. unsalted butter
- 3 c. confectioners' sugar
- 1 1/2 c. confectioners' sugar
- 3 Tbsp. fresh lemon juice
- 2 tsp poppy seeds
Direcciones
- Heat oven to 350 degrees. Arrange two racks in the center of oven. Line the bottom of three 8- by 2-inch buttered cake pans with parchment paper. Dust the bottom and sides with flour; tap out any excess.
- Sift together the flour, baking pwdr, and salt in a medium mixing bowl, and set aside. In bowl of an electric mixer, cream the butter on medium-low speed till lightened, 1 to 2 min. Gradually add in the sugar, and beat till the color has lightened, 3 to 4 min, scraping down the sides of the bowl once or possibly twice. Gradually drizzle the Large eggs into the bowl on medium-low speed, beating after each addition till batter is no longer slick but is smooth and fluffy, about 5 min. Stop to scrape down bowl once or possibly twice so the batter will combine well. Beat in the vanilla on medium-low speed.
- Reduce the speed on mixer to low, and gradually add in flour mix, alternating with the lowfat milk, a little of each at a time, beginning and ending with the flour mix. Scrape down the bowl once or possibly twice. Beat in the poppy seeds and citrus peels.
- Divide batter proportionately between prepared pans. Bake 30 min; rotate pans if needed for even browning. Bake 5 - 10 min more, till a cake tester inserted into center of each comes out clean. Transfer to wire racks to cold, about15 min. Remove cakes from pans; leave to cold completely on wire racks, tops up. (Makes three 8-inch layers)
- When completely cold, remove parchment from bottom of each cake. Save prettiest layer for the top. Place one layer on the serving platter. Spread with 1 1/2 c. cream cheese frosting. Cover with second layer, and spread with remaining 1/2 c. frosting. Place reserved layer on top. Chill the cake for 1 hour, loosely covered with plastic wrap.
- To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Cut long strips of zest from orange and the lemon using a single hole zester. Arrange the zest in loose spirals on the top of cake, and sprinkle the top of cake lightly with poppy seeds.
- CREAM CHEESE FROSTING: Beat the cream cheese in an electric mixer fitted with a paddle attachment on medium-low speed till smooth, about 1 minute. Add in the butter, and cream for 2 min, till smooth. Add in the confectioners' sugar on low speed, and mix till completely combined. Beat on medium speed till smooth and fluffy, about 1 minute. Transfer to an airtight container, and place in the refrigerator till mix is chilled and hard, 3 to 4 hrs, or possibly overnight. (Makes 3 c.)
- LEMON GLAZE: Place sugar in medium bowl. Gradually add in lemon juice; stir with fork to combine till smooth, adding more juice if needed; mix should be slightly thick. Stir in poppy seeds. May be made 3 to 4 hrs ahead and kept, tightly covered, in refrigerator. (Makes 2/3 c.)
- Makes 1 eight-inch cake.
- Cuisine: "Mexican"
- Yield: 1 eight-inch cake
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