Orange Poppy Seed Pound Cake Recipes

Steps:

• Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
• Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
• Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
• In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold poppy seeds into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
• In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
• Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Steps:

• Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 x 1 7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in 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 prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. 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.)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
• Combine flour, baking powder, soda and salt; reserve.
• On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
• Beat in 3/4 c milk until smooth.
• Pour batter into pan.
• Bake 50 minutes or until toothpick inserted into center comes out clean.
• Cool 10 minutes. Remove from pan; cool completely on rack.
• Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
• Garnish with orange zest strips, if desired.

Steps:

• Make the cake: Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then beat in lemon juice. Reduce speed to low, and beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour mixture. Stir in poppy seeds.
• Pour batter into cake pan, and bake until a toothpick inserted into center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan 30 minutes. Unmold, and let cool completely on a wire rack, about 1 hour.
• Make the glaze: Boil juices in a small saucepan until reduced to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake.