Orange Pound Cake with Poppy Seed Glaze

24
Medium
Desserts

Characteristics

Nutritional Facts Per Serving

240
Calories
4 g
Protein
31 g
Carbs
Show all nutrition facts

Nutritional Facts

1 24
  • Amount For Serving % Daily Value
  • Calories 240
  • Lipides 12 g
    • Saturated fat  7 g
  • Cholesterol 60 mg
  • Sodium  120 mg
  • Carbs 31 g
  • Protein 4 g

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 pkg Light Cream Cheese, room temperature
  • 1/4 cup Ginger Seasoning Paste
  • 1/4 cup orange zest
  • 2 tsp pure vanilla extract
  • 2 cups sugar
  • 4 Large Size Eggs, room temperature

Glaze

  • 1 cup icing sugar
  • 3 tbsp fresh orange juice
  • 1 tbsp black poppy seeds

Method

  1. Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.
  2. Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.
  3. Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.
  4. In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.
TIP!: If you don't have a bundt pan, you can bake this cake in two 9 x 5 in. (2 L) loaf pans.

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