Dessert

Orange Poppy Seed Cake is for Dessert.

Orange Poppy Seed Cake takes 30 minutes to prepare.

Orange Poppy Seed Cake takes 50 minutes to cook.

Orange Poppy Seed Cake makes 16 servings.

The ingredients for Orange Poppy Seed Cake are:

*King Arthur Flour Unbleached All-Purpose Flour, 3.25 cup
Baking Powder, 1.25 tsp
Baking Soda, 1 tsp
Salt, .5 tsp
Butter, salted, .75 cup
Granulated Sugar, 1.75 cup
Egg, fresh, 4 large
Orange Juice Trop50, 1/3 Cup + 3 Tbsp
Milk, 1%, 1.25 cup
*Lemon Juice, .5 fl oz
*Orange Zest - of 1 orange, 2 Tbsp
*Domino Confectioner's Sugar, 2 cup

Here is how you make Orange Poppy Seed Cake:

To make 1 cup buttermilk substitute:?Milk (just under one cup)?1 Tablespoon white vinegar or lemon juicePreparation: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for. Cake Directions:Preheat oven 350;Coat 13-cup Bundt pan with cooking spray. Sprinkle with flour ; shake out excess.Combine flour, baking powder, soda and salt.On medium-high speed, beat butter until fluffy, 2 min.Gradually beat in gran. sugar; beat until fluffy, 1min.Beat in eggs, 1 at a time.On LOW, beat in 1/3 cup orange juice.On LOW, starting and ending with flour mixture, alternately beat in flour and buttermilk.Stir in zest and poppy seeds.Spread batter in pan.Bake 50 min or until toothpick inserted into center comes out clean.Cool in pan on rack 20 minutes.Transfer from pan to rack; cool completely.Icing:In small bowl, stir together confectioners' sugar and remaining orange juice until smooth.Drizzle over cake top. If desired, garnish with strawberries.Serving Size:?16 piecesNumber of Servings: 16Recipe submitted by SparkPeople user LIVELYANDLEAN.

The nutritional information for Orange Poppy Seed Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 340.6

• Total Fat: 10.1 g
• Cholesterol: 70.1 mg
• Sodium: 277.4 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 0.8 g
• Protein: 4.7 g