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Orange Poppy Seed Pound Cake

Orange Poppy Seed Pound Cake

An orange poppy seed pound cake that has been liteened brightens frigid days. Produced with yogurt, whole wheat pastry flour, and olive oil, this pound cake is more nutritious than the norm. For dessert or breakfast, garnish portions with a dollop of ice cream or yogurt, respectively.

INGREDIENTS

  • 1 ½ cups whole wheat pastry flour or white whole wheat flour or regular whole wheat flour
  • ⅓ cup poppy seeds
  • 2 teaspoons baking powder
  • ¼ teaspoon fine grain sea salt
  • 1 medium organic orange, to yield about 2 teaspoons zest and ¼ cup juice
  • 1 cup sugar
  • ¾ cup plain whole-milk yogurt
  • 3 eggs
  • ½ teaspoon pure vanilla extract
  • ½ cup extra-virgin olive oil

INSTRUCTIONS

Bring the oven to 350 degrees Fahrenheit. Spread generous amounts of butter in a loaf pan measuring 8 inches by 4 inches by 2 inches. Ina recommends lining the pan’s bottom with parchment paper that has been trimmed to size. Although I failed to do so, a small amount of the cake did adhere to the underside.)

Whisk together the flour, poppy seeds, baking powder, and salt in a medium mixing basin.

Transfer the sugar to a mixing basin of medium size. The orange’s entire rind should be grated, yielding approximately 2 tablespoons of zest. By rubbing the zest into the sugar, an aromatic orange hue is achieved.

The orange should be halved prior to processing. Combine 1/4 cup orange juice and 1/4 cup yogurt in a liquid measuring cup to achieve a total of 1 cup liquid. Combine the orange juice and yogurt, eggs, and vanilla with the sugar mixture using a whisk.

After the ingredients have been thoroughly combined, incorporate the dry ingredients with a light whisk. Use a spatula to blend in the oil, ensuring that it is thoroughly combined. Shiny batter will result. Once the loaf pan is prepared, pour the mixture into it and smooth the surface.

When the sides of the pan begin to separate and the top becomes golden, 50 to 55 minutes should pass before a toothpick inserted into the center of the cake should emerge clear.

After 10 minutes of allowing the cake to chill in the pan, loosen it with a knife by running it between the cake and the sides of the pan. Invert the cake by securing a large plate over the loaf pan inverted and rotating it over with caution. Right-side up, allow the cake to settle to room temperature.

FAQs:

  1. Q: Can I substitute the orange zest with lemon zest in this recipe?
    • A: Absolutely! While orange zest adds a unique flavor, lemon zest can be a great alternative if you prefer a slightly different citrusy twist.
  2. Q: Can I make this cake ahead of time and freeze it?
    • A: Yes, you can! Simply wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving for the best results.

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