Orange Poppy Seed Cake
Everyone has heard of the classic lemon poppy seed cake – but this version, made with orange zest and juice, will bring something new to the table.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
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What you need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 8 oz (16 Tbs) Lurpak® Unsalted Butter
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- ½ cup poppy seeds
- For Orange Syrup:
- 2 tablespoons finely grated orange zest
- ¾ cup orange juice
- ¾ cup sugar
- Tools:
- 9-inch springform pan, buttered and lined with buttered parchment or wax paper
What to do:
- Preheat oven to 350°F. Combine flour, baking powder, and baking soda; set aside.
- With an electric mixer on medium speed, cream butter and sugar until pale and fluffy, scraping sides as necessary. Add eggs, one at a time, beating until incorporated after each addition. Lower speed and add flour in three batches, alternating each addition with sour cream. Add poppy seeds and stir until just combined.
- Transfer batter to prepared cake pan. Bake until cake pulls away from sides of pan, about one hour.
- Meantime: Bring orange zest, orange juice and sugar to a boil. Reduce to a simmer and cook until sugar dissolves. Remove from heat and set aside.
- Remove cake from oven and poke 20 small holes with skewer. Slowly pour orange syrup over top of cake. Cool to room temperature, before un-molding and removing paper from bottom.
An 8-oz package of Lurpak® Unsalted Butter = 1 cup (16 Tbs) or 2 sticks
