Individual Orange And Poppy Seed Pound Cakes Recipes

ORANGE-AND-POPPY-SEED SHEET CAKE

Orange-and-Poppy-Seed Sheet Cake image

Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 14

Ingredients

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

Steps:

Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.

INDIVIDUAL ORANGE AND POPPY SEED POUND CAKES

Individual Orange and Poppy Seed Pound Cakes image

Categories Cake Mixer Dessert Bake Christmas Orange Winter Edible Gift Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 cakes

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
5 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 cup poppy seeds

Steps:

Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 x 1 7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in 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 prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. 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.)

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

Orange Poppy-Seed Pound Cake (Lighten-Up Recipe) image

Found this recipe in the 1/14/08 issue of Womans World magazine. This sounds delicious! Posting for safe keeping. It says this is a lighten-up recipe and less than half the calories and 2/3 less fat than the classic version.

Provided by KaraRN

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/3 cup oil
3 egg whites
1 tablespoon poppy seed
2 teaspoons grated orange zest
3/4 cup low-fat milk
2 teaspoons low-fat milk
1/2 cup confectioners' sugar
orange zest, strips (for garnish) (optional)

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.

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