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Orange Poppy Seed Cake


Lots of pretty poppy seeds in this luxurious, yet easy-to-make cake. Though wonderful with a spot of tea, iced tea, or homemade lemonade, it is equally delightful served for dessert.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup lightly toasted poppy seeds
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Grated zest of 1 medium orange


Adjust the oven rack to the top third position; preheat the oven to 350°F. Coat 9 x 5 x 3-inch loaf pan with vegetable spray.

Thoroughly mix flour, baking powder, salt, and poppy seeds in a medium bowl.

Cream the butter and sugar in the large bowl of an electric mixer for 3 minutes or until light and fluffy. Beat in eggs, one at a time, then the milk, vanilla, orange extract, almond extract, and orange zest. On low speed, blend in dry ingredients just until combined; do not overmix.

Spoon the batter into prepared pan, smoothing it on top. Bake for 1 hour to 1 hour and 15 minutes or until a cake tester inserted into the center of the cake comes out clean. Turn out onto a wire rack to cool completely.

Makes 1 loaf


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