Orange poppyseed cake

Hey, Whiskers!
Long time no recipe! I've been busy at university on campus without a real place to bake, so when my friends going away party came up, it was a great excuse to get baking. This cake is a great summer cake, bursting with citrus balanced with the texture from the poppy seeds creates this delicious morsel. I used non-dairy milk as the dinner we were going to needed to be dairy free but feel free to use any type of milk. My friend being the artist that she is decorated the top of the cake with candied orange slices, but you can also just use the glaze.
Till next time, keep whisking up love and happiness to those around,
Sam

Ingredients

• 3 cups flour
• 1.5 tsp baking powder
• 1 tsp salt
• 2 cups of sugar
• 1 cup of vegetable oil
• 4 large eggs
• 1/2 cup orange juice
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 cup of soy milk
• 4 Tbsp poppy seeds

Glaze

• 1 cup powdered sugar
• 1-2 Tbsp orange juice
• 1 tsp orange zest

Instructions

1. Preheat oven to 350 degrees. Grease a bundt cake pan and set aside.
2. Combine flour, baking powder, salt in a bowl. Whisk and set aside.
3. Beat sugar and oil in a large bowl. Add eggs in one at a time until combined. Add orange juice, vanilla extract, orange zest until combined.
4. Mix in flour mixture and buttermilk in a large bowl, alternating between adding the flour and buttermilk until combined. Stir in poppyseeds.
5. Pour batter into bundt cake pan and place into a preheated oven.
6. Bake for 50 min to 1 hour or until toothpick entered into the cake comes out clean.
7. Remove from oven and cool in bundt cake pan for 15 minutes. Remove and allow to cool completey. Pour glaze over top of cake.

For Glaze
Combine powdered sugar, orange juice, and zest and whisk to combine. Pour over cooled bundt cake.


Enjoy!