Orange Sour Cream Poppy Seed Cake made with orange juice and zest, poppy seeds and a honey glaze spring time just became sweeter.
Author: Sandra McCollum
Recipe type: Dessert
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
4 tablespoons orange zest
2-3 tablespoons orange juice
1 1/4 cups sour cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 teaspoons poppy seeds
Prepare 10-inch bundt pan by greasing and flouring it. Set oven to 350 degrees F and allow it to preheat while you prepare the cake.
In a small mixing bowl, sift together cake flour, baking powder, baking soda, poppy seeds and salt, set aside.
In a large mixing bowl and using an electric mixer, I used my stand mixer; cream together the butter and sugar until light and fluffy.
Add in the eggs one at a time, allowing each egg to mix in fully before adding the next egg. Stir in the orange zest, orange juice and sour cream.
Reduce the mixer to low and stir in the flour mixture until combined, scraping down the bowl as needed.
Spoon in the batter into the prepared pan. Spread out evenly using a knife, place in oven and bake 40-45 minutes. Or until a light golden brown and the cake it starting to pull away from the pan, if your cake tester (ie: toothpick) comes out clean you are ready to remove from the oven.
Let cake cool on a wire rack for 30-45 minutes. Remove cake from pan and transfer to a cake plate or dish.
While cake I cooling on cake plate, make the glaze. Whisk together confectioners' sugar, honey and orange zest, adjusting the amount of honey to your taste and the consistency you want for your icing.
Drizzle the icing over the cake then cut, serve and devour – the best kind of cake is one that is shared. Enjoy!