Orange Poppy Seed Pound Cake
This delightful cake is bursting with bright citrus flavors and a lovely crunch from the poppy seeds. A tender crumb surrounds hints of orange zest and a moist texture, making each bite a heavenly experience. Perfect for breakfast with a cup of tea or as a sweet treat any time of day.
— Constant Cookbook
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/3 cup poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon fine grain sea salt
- 3/4 cup plain whole-milk yogurt
- 1 medium organic orange, to be zested and juiced
- 1 cup sugar
- 3 extra-large eggs
- 2 teaspoons grated orange zest (zest from 1 medium orange)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees F. Generously butter a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (Ina suggests lining the bottom of the pan with parchment paper cut to fit. I didn’t do this but the cake did stick to the bottom a little bit.)
- In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the orange (should yield about 2 teaspoons zest). Rub the zest into the sugar until the sugar is orange and fragrant.
- Slice the orange in half for juicing. In a liquid measuring cup, measure out 3/4 cup yogurt and squeeze in about 1/4 cup orange juice to yield 1 cup total liquid. Whisk the yogurt and orange juice, eggs and vanilla into the sugar mixture.
- When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.
- Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.
- Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Let the cake cool to room temperature right-side up.
Cook Time
50M
Prep Time
PT20M
Yield
8
Nutrition
- Calories: 304 calories
- Sugar Content: 22.4 g
- Sodium Content: 88 mg
- Fat Content: 15.1 g
- Saturated Fat Content: 2.7 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 38.2 g
- Fiber Content: 3.6 g
- Protein Content: 5.2 g
- Cholesterol Content: 58.2 mg
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