Orange & Poppy Seed Individual Pound Cakes
Yield
servingsPrep
30 minCook
55 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¾ | cups |
sugar
|
|
| 1 ¼ | cups |
butter, unsalted
room temperature |
|
| 5 | large |
eggs
large |
|
| ⅓ | cup |
orange juice
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 414 | ml |
sugar
|
|
| 296 | ml |
butter, unsalted
room temperature |
|
| 5 | large |
eggs
large |
|
| 79 | ml |
orange juice
|
|
| 15 | ml |
orange zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
poppy seed
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Butter and flour 4 individual small loaf pans.
Sift flour, baking powder and salt into medium bowl.
Using an electric mixer, beat sugar and unsalted butter in a large bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled).
Beat in flour mixture.
Fold in poppy seeds.
Divide batter equally among the prepared pans (about 1½ cups each).
Place pans in the oven and bake until tops of the cakes are brown and tester inserted into center comes out clean, about 55 minutes.
Transfer pans to racks.
Cool cakes 10 minutes.
Cut around sides of pans to loosen cakes.
Turn cakes out onto wire racks and cool completely.
Cakes can be prepared up to 1 week ahead.
Wrap in aluminum foil; store cakes at room temperature.
Wrap in holiday plastic wrap, foil and paper, etc.
