Small amount of vegetable shortening and flour for preparing pan
2 tablespoons poppy seeds
¼ cup milk, room temperature (preferably whole milk)
3 cups cake flour
2½ teaspoons baking powder
1/4 teaspoon salt
3/4 cup freshly squeezed orange juice
2 teaspoons pure vanilla extract
1¼ cups unsalted butter, room temperature
1 tablespoon grated orange zest
1 3/4 cups granulated sugar
4 eggs, room temperature
Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.
1 cup confectioners (powdered) sugar
1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
- In a small mixing bowl, soak poppy seeds in milk for 2 hours.
- Preheat oven to 325 degrees F. Prepare one 9 inch Bundt pan; generously grease the pan with shortening and dust with flour.
- In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
- In a small bowl, stir the orange juice and vanilla extract together. Set aside.
- In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy.
Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
- Add eggs one at a time, beating until thoroughly mixed.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
- With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down; add the poppy seed mixture and about one half of the orange juice mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and orange juice mixture, ending with the last portion of the flour, and stirring just until blended.
- Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack and cool 10 to 15 minutes. Remove from pan and invert onto a cake plate. Spoon Orange Glaze over warm cake.
- In a small bowl, combine sugar and orange zest. Add orange juice and stir until smooth.
Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.