Orange Poppy Seed Pound Cake

This Orange Poppy Seed Pound cake is a wonderful tea-time treat. It's packed with orange flavor, buttery, and lots of poppy seeds.



Note: I have followed the all-in-one method of baking this pound cake from Rose Levy Beranbaum. She is an award-winning American baker and cookbook author.




Orange Poppy Seed Pound Cake

Ingredients

2 Cups (240 grams) Pastry or All-Purpose Flour, sifted
1 tsp Baking Powder
1/4 tsp Sea Salt
3/4 Cup (160 g) Granulated Sugar
2 1/2 Tbsp Grated Orange Zest
3 Tbsp (30 g) Poppy Seeds
250 grams Unsalted Butter, softened
4 Large Eggs
1 Tbsp Orange Juice
1 tsp Vanilla Paste/Extract
2 Tbsp Greek Yogurt

Method

Preheat oven to 325˚ F. Butter a 9 x 5 inch loaf pan, and line the bottom of the pan with parchment paper and butter and flour the paper. Set aside.

In a separate bowl, whisk together the eggs, orange juice, vanilla paste, and yogurt. Set aside.

Working with a stand mixer, preferably with a paddle attachment, beat the flour, baking powder, sea salt, sugar, orange zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 to 40 seconds after each addition.

Scrape the batter into the prepared pan and bake for about 1 hour 10 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the cake with buttered foil after about 50 minutes if you find the bread over browning.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.