Cake:
1/4 cup poppy seeds
3/4 cup milk (whole is best!)
14 tbsp. butter
1 orange, zested
1/2 tsp. vanilla extract
1/2 cup orange juice
3/4 cup sugar
3 eggs
2 cups flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
Icing:
8 oz. cream cheese
1/4 cup butter
1/2 tsp. vanilla extract or vanilla bean paste
2 cups powdered sugar
1 tsp. orange zest
Preheat the oven to 325* and prepare a 9 inch cake pan. I greased and floured mine. Place your poppy seeds in the milk and set aside. To your bowl add butter, sugar, orange rind and vanilla extract. Beat until light and fluffy. Add one egg at a time beating thoroughly after each one and scraping the sides of the bowl. Next add the sifted flour, baking powder, salt, poppyseed mixture, and orange juice; mix just until combined. Over mixing leads to a tough cake. Pour into prepared cake pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool cake on a wire rack; while it cooling make the frosting. In a mixing bowl add cream cheese, butter and vanilla and beat until smooth; add powdered sugar and orange peel and beat until fluffy. Once cake is cooled for 10 minutes remove from pan and let it finish cooling. Pick out your favorite cake plate and place your cake on it and frost.
Notes:
*Cake taste better if you make it the day before.
*Cut your cake in half and make a layer cake.
Frosting ingredients
I have made the cake multiple times and it is always a hit.
