Lime Poppy Seed Pound Cake

Adapted from The Kosher Baker, by Paula Shoyer

I created this cake for my husband Andy, who loves poppy seed anything.  I decided to use lime to flavor the cake rather than lemon because limes don't get enough attention.


Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
1/2 cup (1 stick) parve margarine, melted,
1 1/4 cups sugar
2 tablespoons lime zest (grated outer peel) (from 3 limes)
4 large eggs
1 tablespoon fresh lime juice (1/2 lime)
2 teaspoons pure vanilla extract
1 cup canola or vegetable oil
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds

2/3 cup sugar
1/4 cup lime juice (from 1 1/2 limes)
1/2 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Grease and flour a Bundt pan or tube pan.

In a large bowl, or the bowl of a food processor fitted with a metal blade, whisk or pulse the sugar and lime zest until mixed. Add the eggs, lime juice, and vanilla and process or whisk for a few seconds to combine. Add the melted margarine and oil and process or whisk for 10 seconds. Add the flour, baking powder, and salt to the batter and process or whisk again. Add the poppy seeds and process or whisk to just mix in.

Use a silicone spatula to pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a wooden skewer comes out clean. (Do not discard the skewer, you will use it to glaze the cake.) Cook in the pan for 10 minutes. Remove from the pan and let cool on a rack.

Place the ingredients for the glaze in a small, heavy-bottomed saucepan and bring to a boil. Turn the heat down to medium and cook uncovered, stirring often, for 4 to 5 minutes, until the glaze thickens.

Place the cake on aluminum foil or on a metal rack over a cookie sheet. Take the skewer you used to test the cake and poke holes all over the top and sides of the cake. Use a brush to brush the glaze all around the cake, making sure to cover all the sides, including the sides facing the inside of the cake. Use up all of the glaze; it usually takes two times around to brush the entire cake.


Yield: Serves 12 - 15
Once the glaze has set and cake is completely cooled, store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.