Double-Citrus Poppy Seed Cake

Ingredients

• Ruby Red Grapefruit, zested1
• Large Sweet Orange, zested1
• Granulated Sugar1 cup
• Butter, softened½ cup
• Eggs2
• Vanilla Extract½ tsp
• Orange Extract½ tsp
• All-Purpose Flour1½ cups
• Baking Powder2 tsp
• Salt½ tsp
• Buttermilk⅔ cup
• Poppy Seeds2 tsp

• Cream Cheese, softened3 oz
• Butter, softened3 tbsp
• Powdered Sugar1½ cups
• Remaining Citrus Zest~1 tsp
• Vanilla Extract¼ tsp
• Saltpinch

Method

1. Preheat oven to 350°F. Butter and flour an 8-inch round cake pan, or spray with nonstick baking spray with flour.
2. Combine the zest. In a small bowl, combine all of the grapefruit and orange zest and mix well. Use about half (1 tablespoon) for the cake; reserve the rest for the frosting.
3. Cream sugar and butter. In a large bowl, combine sugar and the cake zest. Rub together with your fingers until the sugar is fragrant and the consistency of wet sand. Add butter and beat on medium speed until light and fluffy, about 1 minute. Add eggs, vanilla, and orange extract and beat until smooth.
4. Add dry and wet ingredients. In a small bowl, combine flour, baking powder, and salt. Add half the dry ingredients to the large bowl and beat just until combined, then add half the buttermilk. Repeat. Gently fold in the poppy seeds.
5. Bake. Pour batter into the prepared pan. Bake 35–38 minutes until the top is golden and springs back when touched, or a toothpick comes out clean.
6. Cool. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before frosting.
7. Make the frosting. Beat cream cheese and butter until smooth. Add powdered sugar, remaining citrus zest, vanilla, and salt and beat until smooth. Spread over the top of the cake only — not the sides. Slice and serve.