Orange-Poppy Seed Pound Cake with Orange Glaze
This cake manages to be rich and buttery without being too heavy. What’s the trick? Whip lots of air into the butter to lighten the texture, and don’t skimp on the eggs. Freshly squeezed orange juice and lots of zest give this cake its bright flavor.
Orange-Poppy Seed Pound Cake with Orange Glaze Recipe
Orange-Poppy Seed Pound Cake with Orange Glaze
1 ¾ cups cake flour
¼ poppy seeds
1 tsp. baking powder
½ tsp. salt
1 cup unsalted butter, softened
1 ¼ cups sugar, divided
4 eggs, separated, room temperature
¼ cup orange juice
2 Tbsp. grated orange peel
Glaze: 1 Tbsp. orange juice
1 Tbsp. heavy whipping cream
1 tsp. grated orange peel
½ to ¾ cup powdered sugar, sifted
Heat oven to 350 F. Spray 9×5 inch loaf pan with cooking spray; line bottom with parchment paper. Spray paper; dust with flour, tapping out excess. Whisk flour, poppy seeds, baking powder and salt in medium bowl.
Beat butter and 1 cup of the sugar in large bowl at medium high speed 4 minutes or until light and fluffy. Add egg yolks one at a time, beating well after each addition. Beat in ¼ cup orange juice and 2 tablespoons orange peel. At low speed, beat in flour mixture just until combined.
Beat egg whites in large bowl at high speed 20 seconds or until foamy. Slowly beat in remaining ¼ cup sugar, beating until glossy stiff peaks form. Stir one-third of the egg whites into cake mixture to lighten batter; gently fold in remaining whites in two parts. Pour into pan.
Bake 50 to 55 minutes or until wooden skewer inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on wire rack.
Combine 1 tablespoon orange juice, cream and 1 teaspoon orange peel in small bowl; whisk in ½ cup powdered sugar, adding additional powdered sugar to desired glaze consistency. Spoon over cake; let stand until set.
(Recipe for Orange-Poppy Seed Pound Cake with Orange Glaze was in Cooking Club magazine, Spring 2013)
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