How To make Orange& Poppy Seed Individual Pound Cakes
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/4 cups unsalted butter
room temperature
5 large eggs
1/3 cup orange juice
1 tablespoon orange peel :
grated
1 teaspoon vanilla
1/4 cup poppy seeds
Preheat oven to 350. Butter & flour 4 individual small loaf pans. Sift flour, baking powder and salt into medium bowl. Using an electric mixer, beat sugar and unsalted butter in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds.
Divide batter equally among the prepared pans (about 1 1/2 cups each). Place pans in the oven and bake until tops of the cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to racks. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely.
Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature.
Wrap in holiday plastic wrap, foil and paper, etc.
How To make Orange& Poppy Seed Individual Pound Cakes's Videos
Lemon Poppy Seed Cake Recipe
recipe for Lemon Poppy Seed Cake
Orange Almond Poppy Seed Cake
Orange Almond Poppy Seed Cake - learn how to create buttercream ribbons with just the Wilton 1M piping tip. #cakebycourtney #cakedecorating
Naked Orange Poppy Seed Cake!! Cream Cheese/Greek Yogurt Frosting!!
This cake is simple, beautiful,rustic,and chic all at the same time.
Fresh,creamy and absolutely delicious????!!Let me know what you think in the comment below????!!#nakedcake#orangepoppyseedcake
for the cake:
250g/2 cups flour
120g/8 tbsp sugar
100ml/1/2 cup vegetable oil
250g/1 cup plain unsweetened yogurt
3 medium eggs
15g/1 tbsp baking powder
Juice of 2 oranges
Zest of 2 oranges
45g/3 tbsp poppy seeds
A pinch of salt
For the frosting/for 2 cakes(cut the recipe in half if you make just 1 cake)
250g/8 oz light cream cheese
250g/1 cup greek yogurt
150g/10 tbsp powdered sugar
15g/1 tbsp vanilla paste
Music:
Cheek-Blue dream
Follow me:
Email:giorgia.a79@gmail.com
Airfyer Orange & Poppy Seed Pound Cake - Mummy to Twins Plus One
- Make this super yummy and easy Airfryer Orange and Poppy Seed Pound Cake. Inspired by the original recipe on Baker By Nature, I have created my own.
Cooking this cake in the Philips XXL Airfryer means it is so quick, less mess and fuss. I cannot believe how easy it was. Baking with the Philips Airfryer is always amazing me at the time I save plus how yummy all the food is. Learn how simple this is to make!
Download the recipe pdf and learn more on the blog post:
Beth's Blood Orange Pound Cake Recipe
Learn how to make my delicious blood orange pound cake recipe! A wonderful springtime dessert idea. Enjoy!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
WATCH MORE SPRING RECIPES!
Foolproof Madeleines
Quiche Cups
Lemon Pound Cake Recipe
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Carrot Cake Cupcakes
Key Lime Cups
Spring Lamb Stew
Blueberry Waffles
Foolproof French Macarons
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
Creme Brulee
Tiramisu
Elegant French Toast
Coffee Cake
Foolproof Crepes
BETH'S BLOOD ORANGE POUND CAKE
Makes 1 loaf
NOTE: You will need 4 blood oranges total for this recipe
INGREDIENTS:
1 cup butter, (240g) room temperature
1 ¼ cup (250g) sugar
4 eggs, room temperature
2 tsp (10ml) vanilla
2 tsp (10 ml) orange zest (from 2 blood oranges)
1 ½ cups (180g) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
1 cup (240 ml) of sour cream or plain Greek Yogurt
Candied Orange Garnish
2 blood oranges
¾ cup (150 g) sugar
¼ cup (60 ml) water
For Glaze:
1 cup (100g) powdered sugar
3 tbsp (45ml) blood orange juice
METHOD:
Preheat oven to 350F (175C). Butter and flour a 9 x 5 (23cm x 13cm) loaf pan and set aside.
In the bowl of an electric mixer beat together the butter and sugar until fluffy. Add eggs 1 at a time, beating in between each addition. Add vanilla and orange zest beat to combine.
In a medium bowl whisk together the flour, baking powder and salt.
Add the flour mixture to the butter mixture, in thirds, alternating with the sour cream, until both are incorporated.
Transfer batter to the loaf pan, smooth out top and bake for 45-50 mins until a tooth pick comes out clean. NOTE: if top is beginning to brown too quickly, cover with a sheet of foil on top until fully baked through.
Allow cake to cool completely before releasing it from the pan. Place cake on a cooling rack, fitted into a sheet pan, to catch the glaze when cake is frosted.
For candied oranges:
Slice 2 oranges into 12 orange wheels (1/4 thick) each orange should give you 6 wheels.
In a large sauté pan combine sugar and water, simmer mixture until translucent and bubbling. Add oranges in a single layer. Simmer oranges for 3-4 mins each side and then transfer to a cooling rack (with a rimmed sheet pan underneath) to catch the drippings.
For glaze:
Squeeze the oranges that were striped of the zest for the cake, into 3 tablespoons of juice.
In a small bowl add powder sugar through a fine sieve to remove clumps. Then and juice, whisk until smooth.
Spoon glaze over the top of cake, allowing it to drip over the sides of the cake. Garnish with 2 rows of candied oranges, overlapping slightly to create a decorative design (alternate colors too, lighter with darker etc)
Place cake on a platter, garnish either side with fresh mint or orange blossom if you have them, and slice into thick slices. Serve with homemade whipped cream. Enjoy!
BETH'S EASY HOMEMADE WHIPPED CREAM
Serves 8-10
INGREDIENTS:
2 cups (475ml) heavy whipping cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla extract
METHOD:
Combine all ingredients in a bowl and whip until soft peaks form. Serve immediately.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Poppyseed cake Recipe
recipe for Poppyseed cake