orange poppy seed bundt cake | Tasted & Approved
Hey guys!
To make this moist and super tasty bundt cake, you will need
315g flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons poppy seeds (optional)
300g sugar
230g unsalted butter
4 large eggs
1 teaspoon vanilla extract
2 tablespoons orange zest
1/2 cup fresh orange juice
180ml buttermilk
All ingredients should be at room temperature.
Time code
0:00 - Introduction
0:23 - getting the ingredients ready
1:41 - making the cake
2:39 - things to do while waiting
3:21 - cake done
3:37 - glazing time
4:24 - verdict
5:00 - final comments and appreciation
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Recipe adapted from sallysbakingaddiction.com
Sound from premiumbeat.com
Lemon Poppy Seed Loaf Cake
This Lemon Poppy Seed Loaf Cake just shrieks “hellooo spring!” Yes, it is time to start baking with all things lemon while still enjoying our soups and stews for the winter, while eagerly awaiting the day when those first little shoots of green come out in spring.
Blood Orange & Poppy Seed Cake
Blood Orange & Poppy Seed Cake - It’s finally the season of our favorite Sicilian Delight: Red & juicy Blood Oranges.
It felt sooo right to combine a soft and fluffy poppy seed batter with the sweet & sour taste of these goodies.
It was a huge success and I couldn’t recommend you more this dessert. It’s also so simple & quick to prepare.
Let me tell you what you need for this recipe:
For the batter:
-5 eggs;
-the juice from 3 blood oranges;
-the zest from 1 orangel;
-200g sugar;
-50ml oil;
-250g flour;
-10g baking powder;
-a pinch of salt;
-1tbs vanilla extract/essence;
-3 tbs poppy seeds.
For the glaze & topping:
-250g powder sugar;
-the juice from 1 blood orange;
-2-3 blood orange slices.
So easy to make:
-In a large bowl mix until smooth all the batter ingredients.
-Preheat the oven at 180, cover with baking paper a loaf pan.
-Pour the batter in the baking pan and bake at 180C for 40-45 minutes or until golden brown on top and firm.
-Let it cool completely and start making the glaze.
-In a bowl mix the powdered sugar and blood orange juice until you get a beautiful pink glaze.
-Pour the glaze on top of the room temperature cake.
-Decorate with blood orange slices.
Slice & enjoy!
3 MINI POUND CAKES (LEMON POPPY, BLOOD ORANGE, & BROWNIE GANACHE)
Happy Easter! Here's a fun, delicious, recipe for you to enjoy! Try the lemon poppy seed, blood orange, and brownie ganache.
RECIPE BELOW:
Mini pound cake tin:
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LEMON POPPY SEED POUND CAKE:
Yields: 8 mini cakes or 1 regular cake
1 cup butter, softened
1 cup sugar
1/4 cup sour cream
2 tsp vanilla extract
1/4 cup fresh lemon juice
1 1/2 tbsp lemon zest
4 tsp poppy seeds
4 eggs
1 tsp baking powder
1/4 tsp salt
1 1/2 cup all purpose flour
DIRECTIONS:
Add your butter and sugar to your stand mixer, and mix until well combined. Then add in your sour cream, vanilla extract, lemon juice, lemon zest, and poppy seeds together. Make sure to scrape dow the sides of the bowl periodically.
Next add in your eggs, baking powder, salt, and slowly your flour, until the batter is well combined. Make sure to scrape down the sides of the bowl, all the way to the bottom, and then mix again until everything is well combined.
*Spray your baking tin with baking spray (or butter and then flour). Add your batter 3/4 of the way full and bake for 30-35 minutes at 350F. Stick a tooth pick into the cakes. If it comes out clean, it's finished baking.
LEMON SYRUP:
1/2 cup of sugar
1/4 cup of fresh lemon juice
DIRECTIONS:
Add both ingredients to a sauce pan and cook on medium heat until all of the sugar has dissolved into the lemon juice. Set aside until ready to use. Then poke holes with a tooth pick on both the top and bottom of your cakes. With a clean baking brush, soak the cakes with the syrup.
LEMON ICING:
1/2 cup of powdered sugar
1 1/2 tbsp of fresh lemon juice
DIRECTIONS:
Mix both ingredients together until smooth. Then dip top of pound cakes in icing.
BLOOD ORANGE POUND CAKE:
Yields: 8 mini cakes or 1 regular cake
1 cup butter, softened
1 cup sugar
1/4 cup sour cream
2 tsp vanilla extract
1/4 cup fresh blood orange juice
1 1/2 tbsp blood orange zest
4 eggs
1 tsp baking powder
1/4 tsp salt
1 1/2 cup all purpose flour
DIRECTIONS:
Add your butter and sugar to your stand mixer, and mix until well combined. Then add in your sour cream, vanilla extract, orange juice and orange zest together. Make sure to scrape dow the sides of the bowl periodically.
Next add in your eggs, baking powder, salt, and slowly your flour, until the batter is well combined. Make sure to scrape down the sides of the bowl, all the way to the bottom, and then mix again until everything is well combined.
*Spray your baking tin with baking spray (or butter and then flour). Add your batter 3/4 of the way full and bake for 30-35 minutes at 350F. Stick a tooth pick into the cakes. If it comes out clean, it's finished baking.
BLOOD ORANGE SYRUP:
1/2 cup of sugar
1/4 cup of fresh blood orange juice
8 blood orange slices
DIRECTIONS:
Add the sugar and juice to a sauce pan and give it a mix. Then add the orange slices to the sauce pan making sure to submerge them in the sugar mixture. cook on low heat for 20 minutes, flipping once half way through the cook time, so the slices cook evenly on both sides.
BLOOD ORANGE ICING:
1/2 cup of powdered sugar
1 1/2 tbsp of fresh blood orange juice
DIRECTIONS:
Mix both ingredients together until smooth. Then dip top of pound cakes in icing.
BROWNIE GANACHE:
Yields: 8 mini cakes or 1 regular cake
1 cup butter, melted
2 cup sugar
1/2 cup cocoa powder
4 eggs
2 tsp vanilla extract
1/4 tsp salt
2 cups all purpose flour
DIRECTIONS:
Add your butter and sugar to your stand mixer, and mix until well combined. Then add in your cocoa powder, eggs, vanilla extract, salt, and slowly add in your flour. Make sure to scrape down the sides of the bowl, all the way to the bottom, and then mix again until everything is well combined.
Spray your baking tin with baking spray (or butter and then flour). Add your batter 3/4 of the way full and bake for 30-35 minutes at 350F.
*Stick a tooth pick into the cakes. If it comes out clean, it's finished baking.
GANACHE TOPPING:
1/2 cup semi sweet chocolate chips
1/2 cup heavy cream
1/4 cup of chocolate chips
DIRECTIONS:
Add chocolate chips and heavy cream to a microwave safe dish. Heat for 1 minute in 2, 30 second intervals.Mix together until the chocolate has completely melted. Poor on top of pound cakes. Then add whole chocolate chips on top of ganache.
*you can also use a double boiler if you prefer, but it will take longer.