Place the zest and juice together with the sugar in a medium saucepan. Quickly rub the zest into the sugar to help release the oils in the zest. Add in the citrus juices and heat on medium, stirring occasionally until the sugar is dissolved.
In a medium bowl, beat the eggs. Slowly add one third of the citrus juice mixture into the eggs, beating the eggs constantly as you are pouring. (I put a third of the citrus juice into a liquid measuring cup to make it easier for me to pour with one hand)
Slowly pour the egg mixture back into the saucepan with the remaining citrus juice, stirring constantly.
Continue to heat the saucepan on medium and beat the curd constantly until the becomes thickened. The best way to test this is to run a finger over the back of a spoon dipped into the mixture. If the line remains on the spoon, then the curd is thick enough, if the mixture quickly covers the line, then you need to cook the curd longer.
Strain the curd through a fine mesh strainer. Allow to cool completely.
For the Poppy Seed Cake
Grease and flour a 9 x 5 loaf pan. Preheat the oven to 350 degrees F
Beat the eggs and milk together. Stir in the juice. Add in the melted butter, oil, zest, and vanilla and mix well.
In another bowl, mix together the flour, baking powder, salt and poppy seeds.
Mix the wet ingredients into the dry and mix until it is just incorporated.
Pour half the batter into the loaf pan and drizzle about a third of a cup of the curd onto the batter. Swirl with a butter knife. Add the remaining batter to the pan and add another quarter cup of curd onto the batter. Swirl again.
Bake for about 50 minutes, or until a toothpick comes out clean. Allow the bread to cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting
Beat the cream cheese until smooth, add in the extract, zest, juice, and powdered sugar. Mix until smooth. Spread over top the cooled loaf.
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