This Orange Cake is about everything you want: zingy, sweet, delicious and very easy to make!
This Poppy Seed Orange Cake almost is a riff in the traditional Pound Cake, but it doesn’t use as much butter. Instead, I used: cream! Oh, yes! It still is a very rich cake which is balanced by the citrus fruits.
Which citrus fruits can I use?
For this cake, I would stick with orange types and tangerine. Sweet or sour. But for this formulation, sour lime or lemon would be too zingy.
Do I need to use Poppy Seed?
Well, you don’t need per se. You can make the cake without, for this recipe is purely visual. It’ll turn out delicious as well. If you want to add more, it’s ok too!
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Cake
Preheat oven to 350F/180°C. Grease and flour a 11x5x2-inch (28x13x6cm) loaf pan.
Blend cream, butter, eggs, and granulated sugar until well combined, about 3-4 minutes. Add zest and juice, blend for more 1-2 minutes. Set aside.
Mix flour, baking powder, baking soda and poppy seeds in a bowl.
Mix liquids with dry ingredients until uniform.
Pour over the prepared loaf pan. Transfira para a pan preparada. Bake at 350F/180°C por 45-50 minutes, aproximadamente. Testar com um palito: saiu limpo, está pronto.
Bake at 350F/180°C (no fan assisted) for 45-50 minutes or until a toothpick comes out clean. And golden brown. Remove from the oven.
Let it rest for 20-30 minutes, then, unmold.
Sugar Glaze
Mix powdered sugar and juice little by little. The glaze should be fluid, but not like water.
Pour the glaze over the cake, sprinkle more poppy seed if desired. Let it dry and serve!
