Citrus Poppy Seed Cake

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 powder, and salt in a medium
mixing bowl, and set aside. In bowl of an electric mixer, cream the
butter on medium-low speed until lightened, 1 to 2 minutes. Gradually
add the sugar, and beat until the color has lightened, 3 to 4
minutes, scraping down the sides of the bowl once or twice. Gradually
drizzle the eggs into the bowl on medium-low speed, beating after
each addition until batter is no longer slick but is smooth and
fluffy, about 5 minutes. Stop to scrape down bowl once or 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 flour
mixture, alternating with the milk, a little of each at a time,
beginning and ending with the flour mixture. Scrape down the bowl
once or twice. Beat in the poppy seeds and citrus peels. Divide
batter evenly between prepared pans. Bake 30 minutes; rotate pans if
needed for even browning. Bake 5 to 10 minutes more, until a cake
tester inserted into center of each comes out clean. Transfer to wire
racks to cool, about15 minutes. Remove cakes from pans; leave to cool
completely on wire racks, tops up. (Makes three 8-inch layers) When
completely cool, 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 cups cream cheese frosting. Cover with second
layer, and spread with remaining 1/2 cup frosting. Place reserved
layer on top. Refrigerate 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 until smooth, about 1 minute. Add the butter, and
cream for 2 minutes, until smooth. Add the confectioners’ sugar on
low speed, and mix until completely combined. Beat on medium speed
until smooth and fluffy, about 1 minute. Transfer to an airtight
container, and place in the refrigerator until mixture is chilled and
firm, 3 to 4 hours, or overnight. (Makes 3 cups) LEMON GLAZE: Place
sugar in medium bowl. Gradually add lemon juice; stir with fork to
combine until smooth, adding more juice if needed; mixture should be
slightly thick. Stir in poppy seeds. May be made 3 to 4 hours ahead
and kept, tightly covered, in refrigerator. (Makes 2/3 cup) Makes 1
eight-inch cake.