Orange Poppy Seed Pound Cake
Total Time
1 hour 10 minutes
Prep Time
20 mins
Cook Time
50 mins
Rating
4.9 out of 5 stars
(25)
Ingredients
10 servings
- 1 ½ cups whole wheat pastry flour or white whole wheat flour or regular whole wheat flour
- ⅓ cup poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon fine grain sea salt
- 1 medium organic orange, to yield about 2 teaspoons zest and ¼ cup juice
- 1 cup sugar
- ¾ cup plain whole-milk yogurt
- 3 eggs
- ½ teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil
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Preparation
Step 1
Preheat the oven to 350 degrees F. Generously butter a 8 ½ by 4 ¼ by 2 ½-inch loaf pan.
Step 2
In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.
Step 3
Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the orange (should yield about 2 teaspoons zest). Rub the zest into the sugar until the sugar is orange and fragrant.
Step 4
Slice the orange in half for juicing. In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup orange juice to yield 1 cup total liquid. Whisk the yogurt and orange juice, eggs and vanilla into the sugar mixture.
Step 5
When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.
Step 6
Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.
Step 7
Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Let the cake cool to room temperature right-side up.
Step 8
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Chef's notes
Adapted from Ina Garten’s Lemon Yogurt Cake, Dorie Greenspan’s EVO and Yogurt Loaf Cake, Melissa Clark’s Blood Orange Olive Oil Cake, and Deb Perelman’s Lemon Yogurt Anything Cake.
Zesting citrus is super easy with a Microplane zester/grater.
