Table of Contents
Preheat oven to 160°C (325°F). Place the butter, grated orange rind and ¾ cup (165g) of the sugar in the bowl of an electric mixer and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition. Sift the flour and baking powder over the butter mixture. Add the poppy seeds, milk and ½ cup (125ml) of the orange juice.
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. In a large mixing bowl, add flour, baking powder, sugar, poppy seeds and orange zest.
Preheat the oven to 350 degrees F. To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest. Set aside. In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.
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