Orange-Poppyseed Pound Cake

Orange-Poppyseed Pound Cake
Photo by Scott Phillips


  • 1 tsp. pure vanilla extract
  • 6 large eggs plus 2 large egg yolks, at room temperature
  • 1/3 cup granulated sugar
  • 1-½ tsp. baking powder
  • 1 Tbs. orange liqueur, such as Cointreau
  • ½ tsp. table salt
  • 2/3 cup fresh orange juice
  • + 6 more ingredients
    • 4 tsp. finely grated orange zest
    • 1/3 cup poppyseeds
    • 2½ cups granulated sugar
    • 8 oz. cream cheese, softened at room temperature
    • 12 oz. (1-½ cups) unsalted butter, softened at room temperature; more for the pan
    • 12 oz. (2-2/3 cups) all-purpose flour; more for the pan

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4x3-inch mini loaf pans, each with a 2-cup capacity). Tap out any excess flour. In a medium bowl, sift together the flour, baking powder, and salt; whisk in the poppyseed...

View full recipe at Fine Cooking


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