Orange Poppy Bundt Cake
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 tsps
Baking Powder1 tsp
Kosher Salt3 tsp
Baking Soda1.75 cups
Granulated Sugar3 large
Egg2 large
Egg Yolk3 tbsps
Poppy Seed1 tsp
Pure Vanilla Extract3 cup
Buttermilk1 cup
Sugar (confectioners')Directions:
1
Special equipment: A 10- to 15-cup bundt pan For the cake: Preheat the oven to 350 degrees F
2
Butter and flour a 10- to 15-cup bundt pan
3
In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside
4
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes
5
Add the orange zest
6
Then beat in the eggs and egg yolks 1 at a time
7
Beat in the poppy seeds and vanilla extract
8
Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture
9
Transfer the batter to the prepared pan and smooth the top
10
Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes
11
Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely
12
For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice
13
Drizzle the cake with the glaze to serve