3/4cupbutter, at room temperature, salted or unsalted
1 cupwhite granulated sugar
4largeeggs, at room temperature
1/2 teaspoonvanilla
Zest of two oranges, about 2 Tablespoons
2/3cuporange juice, from two oranges
2cupsall purpose flour
1Tablespoonbaking powder
1/2teaspoonfine salt, reduce to 1/4 teaspoon if using salted butter
For garnish:
Icing/Confectioners' sugar, for dusting
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Instructions
Measure out the milk in a 2-cup measure. Add the poppy seeds to the milk. Set aside and let stand and come to room temperature, about 1 hour. Take the butter and eggs out of the fridge to come to room temperature, as well.
Preheat oven to 350F (Regular bake setting/non-Convection). Grease and flour a 10-inch bundt pan and set aside. (If using baking spray, wait to spray it just before adding the batter).
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed for 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla orange zest and orange juice.
In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the batter, alternately with the milk/poppy seed mixture, mixing just until combined.
Pour batter into greased (or sprayed) bundt pan. Batter will be thin.
Bake for 45-50 minutes, or until a cake tester comes out clean when tested into the centre of the cake.
Remove cake from oven and let cool in the pan for exactly 15 minutes, the place a cooling rack over-top of the pan and invert. Allow to cool completely. Dust with icing/confectioner's sugar before serving.
Notes
Be sure to read the information included above this Recipe Card, for substitution suggestions, bundt cake baking tips and step-by-step photos, that you might find useful.