Lime Poppyseed Cake with Hibiscus Glaze

lime poppyseed bundt with hibiscus glaze

March is just around the corner but here in Toronto we’re still firmly planted in winter, with a good foot of snow outside our front door. Hailing from a part of the world where daffodils often start blooming in February, I often start feeling a little color-deprived this time of year. Thank God for winter citrus! Just having a bowl of lemons, limes, and oranges around provides a truly welcome splash of color.

Since I usually get a little citrus-happy and stock my grocery cart with a few too many lemons or limes, I inevitably make some type of citrus poppyseed cake or two this time of year. My go-to recipe is the lemon pound cake from Rose Levy Beranbaum’s The Cake Bible (one of my all time favorite cookbooks), but this time around I had some sour cream that needed using so I decided to try a different Rose recipe, her Triple Lemon Velvet Cake from Rose’s Baking Basics. It didn’t disappoint, with a lovely velvet crumb that keeps nicely for days. I swapped out lime for lemon since that’s what I had the most of, and added a little bit of hibiscus powder for a pretty pink glaze. Definitely a cure for the winter blues!

A few notes:
  • I used my favorite 6-cup Heritage bundt pan and it worked fabulously. Just be sure to grease and flour it well, and don’t wait too long to turn the cake out (about 10 minutes works for me). This cake can also be baked in a regular loaf pan; the baking time should be roughly the same.
  • The original recipe calls for either cake or all-purpose flour. If you use all cake flour the crumb will be a bit more fluffy; with all-purpose a bit more dense. My personal preference is a a mix of the two (50/50).
  • I found hibiscus powder at my local bulk/health food store, but it is also easily found on Amazon.
hannah with bundt

Lime Poppyseed Cake with Hibiscus Glaze

Makes one 6-cup bundt cake | Adapted from Rose’s Baking Basics


For the lime poppyseed cake:
  • 135g unsalted butter, at room temperature
  • 65g egg yolks (about 4-6), at room temperature
  • Zest of two limes
  • 120g sour cream, at room temperature
  • 1 1/4 tsp vanilla extract
  • 156g AP or cake flour (or a mix of the two)
  • 150g granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 25g poppy seeds
For the lime syrup:
  • 50g / 3 Tbsp freshly squeezed lime juice
  • 55g granulated sugar
For the hibiscus glaze:
  • 115g icing sugar
  • 21g / 4 tsp freshly squeezed lime juice
  • 1/2 tsp hibiscus powder
  • 5 g / 1 tsp unsalted butter, melted and cooled


  1. Preheat oven to 350F with a rack in the lower third of the oven. Grease and flour a 6-cup bundt pan (or grease and line a loaf pan with parchment paper).
  2. In a glass measuring cup, whisk together the egg yolks, vanilla extract, and 1/4 (30g) of the sour cream.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and zest. Use your fingers to rub the zest into the sugar until fragrant. Add the flour, baking powder, baking soda, salt, and poppy seeds. Mix on low speed for 30 seconds to combine.
  4. Add the butter and remaining sour cream (90g). Mix on low until the dry ingredients are moistened, then increase the speed to medium and beat for about a minute to aerate the batter. Scrape down the sides of the bowl and paddle.
  5. Add the yolk mixture in two portions, beating on medium speed for 30 seconds after each addition.
  6. Scrape the batter into the prepared pan. Bake for 35-45 minutes, or until springy to the touch and a skewer inserted into the center of the cake comes out clean.
  7. While the cake is baking, prepare the lime syrup. In a small saucepan over medium heat, whisk together the lime juice and sugar until the sugar has completely dissolved. Cover and set aside.
  8. As soon as the cake comes out of the oven, transfer to a wire rack. Poke the bottom of the cake all over with a skewer and brush the bottom with about 1/3 of the syrup. Cool in the pan for 10 minutes. Invert onto a serving plate. Brush the top and sides of the cake with the remaining syrup.
  9. When the cake has cooled completely, make the hibiscus glaze. Whisk the hibiscus powder into the lime juice. Sift the icing sugar into a bowl. Whisk in the hibiscus-lime juice, followed by the butter. Pour or drizzle the glaze onto the cake.

Raspberry Lime Pie

One of my pet peeves is having little bits of ingredients taking up space in the fridge. It seems like I always have a touch of sauce or cream or frosting leftover and I feel wasteful throwing it away. The bright side is that this forces me to get creative with dessert flavor combinations, and I end up making things I wouldn’t have otherwise considered.

This pie, for example.

swirlOriginally I’d planned on just making plain old key lime pie, as it’s one of David’s favorites. (Confession: I’ve never been able to easily find key limes, so I always use plain old limes…someday, someday.) But I had a couple spoonfuls of raspberry sauce leftover from one cake, and a handful of crushed pistachios from another. And also some sour cream from…something. So in they all went. I’m quite happy with the end result — it’s a nice springy twist on an old standby.

I’ve never been very happy with my graham cracker crusts — they’ve either shrunk or bled butter. This adaptation from the Momofuku Milk Bar cookbook has been the most successful to date. I’ve also found freezing the crust before baking helps minimize shrinkage, and you can use a piece of parchment paper to gently “fix” slumps or unevenness while the crust is still warm.

Raspberry Lime Pie

Makes one 9-inch pie | Adapted from Milk and Smitten Kitchen

Graham Pistachio Crust Ingredients

  • 190 g / 1.5 c graham cracker crumbs
  • 35 g / 1/4 c crushed raw unsalted pistachios
  • 20 g / 1/4 c milk powder
  • 14 g / 1 tbsp brown sugar
  • 5 g / 1 tsp kosher salt
  • 55 g / 4 tbsp butter, melted
  • 55 g / 1/4 cup heavy cream


  1. Preheat oven to 350F. Combine dry ingredients in a medium bowl and toss to evenly distribute.
  2. Whisk butter and heavy cream together. Add to the dry ingredients and toss to evenly distribute. The mixture should hold its shape if squeezed tightly in the palm of your hand.
  3. Press evenly into a greased 9-inch pie pan. Freeze crust until hard, about 10 minutes.
  4. Bake for 8-10 minutes in preheated oven. If crust slumps during baking, use a piece of parchment paper to gently reshape it while still warm. Allow crust to cool completely on a wire rack before filling.

Raspberry Lime Filling Ingredients

  • 1 1/2 tablespoons finely grated lime zest
  • 4 large egg yolks
  • 1 14-ounce (396-gram) can sweetened condensed milk
  • 2/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
  • 2 T seedless raspberry preserves or jam


  1. Preheat oven to 350F. Zest limes into the bottom of a medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes.
  2. Add sweetened condensed milk and beat until thickened again, about 3 minutes more.
  3. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour filling into graham crust.
  4. Using a spoon or squeeze bottle, drop dots of raspberry preserves on top of filling. Use a toothpick or knife to swirl into the filling.
  5. Bake pie for 10-15 minutes, until set but not browned on top at all. Let pie cool completely before adding topping (ideally, chill at least a couple hours in the fridge).

Topping Ingredients

  • 3/4 – 1 c heavy whipping cream
  • 1 to 2 tablespoons powdered or granulated sugar, to taste
  • 1 to 2 tablespoons sour cream (optional)
  • Lime zest and crushed pistachios (optional garnish)


In a medium bowl, beat cream until soft peaks are formed. Add sugar and sour cream, if using, and beat until desired thickness (do not overbeat). Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top so that it can fully set before you take a slice.