The City Magazine Since 1975

Key Lime Poppy Seed Cake

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1 cup (2 sticks) unsalted butter, softened 3/4 cup sugar 3 eggs 1 tsp. vanilla extract 3 Tbs. freshly squeezed key lime juice (from approx. 3 key limes), divided 1 Tbs. milk 1 1/2 cup all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 2 Tbs. poppy seeds 1/2 cup confectioner’s sugar Zest of 1 key lime


Preheat oven to 350°F. Lightly grease a glass loaf pan and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together at medium speed until light and fluffy, about three minutes. Add the eggs one at a time, beating well after each addition. With machine on low, beat in the vanilla, two tablespoons of the lime juice, and milk. In a small bowl, sift the flour with the baking powder and salt. Lightly stir in the poppy seeds with a fork. With machine on low, add the flour mixture to the butter mixture, scraping down sides of bowl as needed, until just combined. Pour batter into prepared loaf pan. Bake in the center of the oven for 50 to 60 minutes or until tester inserted in center comes out clean. Cool in pan for 30 minutes. Transfer loaf to serving platter. Whisk the confectioner’s sugar with remaining tablespoon key lime juice until smooth. With a fork, prick holes along the top of loaf and drizzle glaze over top and sides of cake. Sprinkle lime zest on top.