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
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
Glaze:
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.
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,
–Naomi
If I had time to bake this morning, THIS is what I would be making! I can smell the citrus and taste the little crunch of the poppy seeds just thinking about it! Thanks for sharing,
Lorrie