Orangepoppyseedpoundcakelightenuprecipe

ORANGE POPPY-SEED POUND CAKE (LIGHTEN-UP RECIPE)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
• Combine flour, baking powder, soda and salt; reserve.
• On medium speed beat granulated sugar, oil and egg whites until blended. On low, beat in poppy seeds, 1 1/2 t zest and flour mixture.
• Beat in 3/4 c milk until smooth.
• Pour batter into pan.
• Bake 50 minutes or until toothpick inserted into center comes out clean.
• Cool 10 minutes. Remove from pan; cool completely on rack.
• Whisk confectioners' sugar with remaining 2 t of milk and 1/2 t zest; pour over cake.
• Garnish with orange zest strips, if desired.

POPPY SEED POUND CAKE

Steps:

• Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
• Add the poppy seeds last.
• Pour into a greased bundt pan.
• Bake at 350 degrees F for 50 minutes.
• Invert onto serving plate while still warm.

GLAZED LEMON POPPY SEED POUND CAKE

Steps:

• In large bowl, combine 1 cup sugar, flour, baking powder and salt.
• In medium bowl, combine milk, eggs, and vanilla and beat lightly.
• Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
• Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
• Beat in poppy seeds and lemon zest.
• Spoon batter into a loaf pan and smooth the top.
• Bake at 325 degrees for 45 minutes or till done (test with toothpick).
• Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
• Brush 3/4 of the glaze onto the cake while still in the pan.
• Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.

LEMON-POPPY SEED POUND CAKE

Steps:

• Preheat oven to 350°F.
• Grease 9x5-inch loaf pan with softened butter and dust with flour.
• In medium bowl, whisk together flour, baking powder, and salt; set aside.
• Take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside.
• Melt butter (I use microwave--but be sure not to leave it in too long or it will bubble over).
• In food processor, process sugar and zest until combined--just a few short pulses.
• Add lemon juice, eggs and vanilla; process until combined, about 5 seconds.
• With machine running, add melted butter through feed tube (this should take about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in thirds, whisking gently after each addition until just combined.
• Gently fold in poppy seeds until evenly incorporated.
• Pour batter into prepared pan and bake 15 minutes.
• Reduce oven temperature to 325°F and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes, then turn onto a wire rack and brush on Lemon Glaze, if desired.
• Cool to room temperature.
• For glaze: While loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• After removing cake from pan, poke entire top and sides with a toothpick.
• Brush top and sides of cake with glaze.
• I like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!

LEVANA'S ORANGE POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
• Set aside.
• In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
• Add the oil and vanilla and beat until just combined.
• Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
• Mix slightly after each addition, just to incorporate.
• Add the poppy seeds and mix to incorporate the seeds into the batter.
• Pour the batter into a greased 10-inch springform pan.
• Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
• To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
• When the cake is done, immediately unmold it from the springform pan.
• Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
• The cake will absorb all the syrup.
• Let the cake cool completely before serving.

BITTERSWEET CHOCOLATE ORANGE POPPY-SEED LAYER CAKE

Steps:

• Filling:.
• 1 day before: In a bowl, stir together the sour cream, heavy cream and sugar and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours.
• At least 1 hour before: In a metal bowl set over barely simmering water, melt the cocolate, stirring until smooth, and let it cool. Whisk the chocolate, the zest, and the Grand Marnier into the cream mixture and chill the filling, covered, for 1 hour.
• Cake:.
• Line a buttered jelly-roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper, butter the paper, and dust the pan with flour, shaking out the excess.
• In a small bowl, stir together the buttermilk, poppy seeds, and the zest.
• In another bowl, sift together the flour, baking soda, and salt.
• In another bowl, cream together the butter and sugars with an electric mixer until the mixture is light and fluffy. Beat in the egg yolks and vanilla until the mixture is just combined.
• Add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined.
• In another bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks; stir 1/4th of them into the batter to lighten it.
• Fold the remaining whites gently but thoroughly into the batter. Pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F oven for 20-25 minutes, or until the top is golden and the cake springs back when touched lightly. Let the cake cool in the pan on a rack.
• Invert the cake onto the rack and remove the wax paper carefully. With a serrated knife, cut the cake crosswise into 3 equal pieces.
• Glaze:.
• In a heavy saucepan, melt the chocolate with the butter and cream over low heat, stirring until the mixture is smooth. Let the glaze cool to room temperature.
• Assembly:.
• On a rack set over a jelly-roll pan, arrange one of the cake layers. Spread it with 1/3 of the filling; top the filling with another cake layer. Spread the cake with half of the remaining filling and top it with the remaining cake layer.
• Spread the remaining filling onto the top and sides of the cake and chill the cake for 30 minutes, or until the filling is set.
• Pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 minutes or until the glaze is set.

ALMOND POPPY SEED POUND CAKE

Steps:

• Preheat oven to 325°F Lightly grease a 8 1/2 by 4 1/2 loaf pan.
• In a bowl, mix the flour, baking soda, and salt and set aside.
• In another bowl beat together the butter, sugar, vanilla, and almond extract until light and fluffy. Add the eggs one at a time beating well after each addition, until just blended.
• Sprinkle half the four mixture into the egg mixture and stir until just incorporated. Stir in the sour cream, then sprinkle in the rest of the flour mixture.
• Add the Poppy filling until just incorporated.
• Pour the batter into prepared pan and tap. Bake until toothpick inserted in the middle comes out clean, about 70 minutes, or longer if using a metal pan. Let cool 15 minutes.
• Run a knife around the inside of the pan, invert the cake onto a wire rack, and lift off the pan.
• Serve warm or at room temperature.