Orange Poppy Seed Pound Cake
Delicious Orange Poppy Seed Pound Cake made healthier with whole wheat flour, yogurt, and olive oil. Perfect for any occasion.
Equipment
- Loaf pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
Ingredients
Dry Ingredients
- 1.5 cups whole wheat pastry flour
- ⅓ cup poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
Wet Ingredients
- 1 medium organic orange to yield about 2 teaspoons zest and ¼ cup juice
- 1 cup sugar
- ¾ cup plain whole-milk yogurt
- 3 large eggs
- ½ teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil
Instructions
Baking Instructions
- Preheat the oven to 350 degrees F. Generously butter a 8 ½ by 4 ¼ by 2 ½-inch loaf pan.
- In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Grate all the zest from the orange into the sugar, then mix until the sugar is fragrant.
- Juice the orange and whisk its juice with yogurt, eggs, and vanilla into the sugar mixture.
- Gently fold in dry ingredients and then the oil until combined. Pour the batter into the loaf pan.
- Bake for 50 to 55 minutes, until golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then unmold it to cool right-side up.
Notes
Adapted from several lemon yogurt cake recipes, this cake is perfect served plain or with ice cream.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 8mgIron: 6mg
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