Orange Poppy Seed Cake
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 5 | large |
eggs
room temperature |
|
| Glaze | |||
| 2 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 15 | ml |
orange zest
grated |
|
| 5 | large |
eggs
room temperature |
|
| Glaze | |||
| 3E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
powdered sugar
|
|
Directions
Set the oven to the lowest rack, and preheat to 350℉ (180℃).
Grease and flour a 9 x 5 loaf pan. Mix flour, poppy seeds and salt together and set aside.
In a large bowl, cream the butter and eggs, one at a time. Beat well until light and fluffy and the batter has increased in size. Fold in the flour mixture, one third at a time. Pour into the pan.
Bake 60 minutes or until lightly browned. If the cake browns too quickly shield with foil the last 10 minutes.
Cool pan on rack for 10 minutes. Remove from the pan, and cool and then brush with the glaze. Let the cake stand 1 to 2 days for the best flavor.
