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Mother's Day Orange-Poppy Seed Cake

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup butter
plus 4 tablespoons, unsalted, softened
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2 cups sugar
granulated
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1 tablespoon orange zest
freshly grated
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4 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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4 large eggs
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¼ cup poppy seed
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3 ½ cups all-purpose flour
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1 ⅓ cups buttermilk
or plain low fat yogurt
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Orange syrup
½ cup orange juice
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cup sugar
granulated
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Frosting
½ cup butter
unsalted, softened
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16 ounces cream cheese
not reduced fat
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2 teaspoons vanilla extract
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4 cups powdered sugar
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Ingredients

Amount Measure Ingredient Features
237 ml butter
plus 4 tablespoons, unsalted, softened
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473 ml sugar
granulated
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15 ml orange zest
freshly grated
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2E+1 ml baking powder
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2.5 ml baking soda
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2.5 ml salt
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4 large eggs
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59 ml poppy seed
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828 ml all-purpose flour
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315 ml buttermilk
or plain low fat yogurt
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Orange syrup
118 ml orange juice
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79 ml sugar
granulated
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Frosting
118 ml butter
unsalted, softened
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462.4 ml/g cream cheese
not reduced fat
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1E+1 ml vanilla extract
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946 ml powdered sugar
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Directions

  1. Heat oven to 350℉ (180℃). Lightly grease and flour two 9x2-inch round cake pans.

Tap out excess flour.

  1. CAKE: In a large bowl with an electric mixer on high speed, and salt until pale and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each (batter may look curdled).

Beat in poppy seeds until blended.

Reduce speed to low and beat in half the flour, all the buttermilk, then the remaining flour just until blended.

Divide batter between prepared pans and spread evenly.

  1. Bake, switching position of pans halfway through baking, 45 to clean.

Cool in pans on a wire rack 10 minutes before inverting cakes on rack.

Poke holes with a toothpick, about halfway through layers at 1 to 2 inch intervals.

  1. SYRUP: Stir orange juice and sugar until sugar dissolves. Spoon a tablespoon at a time over warm layers.

Let cool completely.

  1. MEANWHILE MAKE FROSTING: Beat butter, cream cheese, Reduce speed to low and beat in confectioners' sugar until blended.
  2. Place 1 cake layer, smooth side up, on a serving plate. Spread top with 1 cup frosting. Top with second cake layer, smooth side up. Spread remaining frosting over top and sides.
  3. Up to 2 hours before serving, decorate cake with the roses and Leave at room temperature.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 717g (25.3 oz)
Amount per Serving
Calories 245743% from fat
 % Daily Value *
Total Fat 116g 179%
Saturated Fat 71g 357%
Trans Fat 0g
Cholesterol 525mg 175%
Sodium 1358mg 57%
Total Carbohydrate 111g 111%
Dietary Fiber 3g 13%
Sugars g
Protein 60g
Vitamin A 80% Vitamin C 22%
Calcium 35% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 

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