Orange Poppy Seed Pound Cake [Recipe]

Look at the picture – Then back to the title.  Then back to the picture – Then back to the title.

Yes please.

Here’s how to make it!


Orange Poppy Seed Pound Cake
Makes 1 9″x5″ loaf cake

2 c. all-purpose flour
1/4 tsp. baking powder
pinch of salt
1/4 c. poppy seeds
1 c. butter, softened
1-1/4 c. sugar
4 large eggs
2 Tbsp. orange zest
1 tsp. vanilla extract
1/3 c. sour cream or whipping cream

1/4 c. freshly squeezed orange juice
2 Tbsp. lemon juice
1/3 c. sugar

Grease and line a 9″x5″ loaf tin with parchment paper.  Set aside.

In a large bowl, cream the butter and sugar together until smooth.  Add the eggs, one at a time, beating well after each.  Stir in the orange zest, vanilla extract, and sour cream until combined.  Sift in the flour, baking powder, and salt; add the poppy seeds, and beat until the batter is thick and smooth.

Spread evenly into the prepared loaf tin, and bake at 325 degrees F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

In a small pot on the stove, combine all of the glaze ingredients; warm on the stovetop until the sugar is completely dissolved (the mixture will come nearly to a boil, but not quite).  Prick the loaf cake all over with a toothpick or shish kabob skewer and slowly pour the glaze evenly over the top of the whole loaf.
Allow the cake to rest in the pan for 15 minutes before turning out on a wire rack to cool completely.  
Tip:  I put my hand on the top of the loaf, turn the pan over, peel off the parchment, and then let the cake cool right side up. 

You can serve this cake plain, as I have here, or with a spoonful of homemade Rhubarb Sauce or Raspberry Sauce and a dollop of whipped cream.  Perfect with a cup of tea.  🙂

Enjoy!  Back next week,



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