Orange Poppy-Seed Bundt Cake
|Sweet butter||8 Tablespoon (At Room Temperature)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Orange zest||2 Tablespoon, grated|
|Orange glaze||1 Cup (16 tbs)|
Preheat oven to 325Â° F.
Grease a 10-inch bundt pan.
Cream butter and sugar together in a mixing bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder and salt together.
Add to creamed mixture alternately with milk.
Mix well after each addition.
Fold in poppy seeds, vanilla and grated orange zest.
Pour batter into the prepared bundt pan.
Set on the middle rack of the oven and bake for 50 to 60 minutes, or until edges shrink away slightly from sides of pan and a cake tester inserted into the center comes out clean.
Let cake cool in the pan for 30 minutes before turning it out onto a cake rack.
When cake has cooled, prick holes in it 1 1/2 inches apart with a long toothpick, and pour the Orange Glaze evenly over top.