This pound cake uses the zest of an orange and the juice of a lemon, along with poppy seeds bursting throughout the cake. Call the combination of the citrus fruits a happy accident that will be repeated again. Top the cake off with a lemony glaze that brings the sweetness and citrus of the cake all together. Betty Crocker made it first.
Pull Together:
Cake -
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon lemon juice
5 large eggs
1 cup milk
Zest of 1 orange
1/4 cup of poppy seeds
Icing -
1/3 cup of butter
2 cups powdered sugar
1 teaspoon lemon zest
2-4 tablespoons heated lemon juice
Steps to Follow:
1. Heat oven to 350F. Generously grease bottom and side of the desired cake pan, fluted pan, or loaf pans.
2. In a medium bowl, mix flour, baking powder, and salt. In a separate bowl beat granulated sugar, butter, lemon juice, orange zest, and eggs with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 5 minutes, scraping the bowl occasionally. Add flour mixture alternately with milk, beating on low speed just until smooth, after each addition. Pour batter into pan(s).
3. Bake fluted pans for 1 hour 10 minutes, and loaf pans for 55-60 minutes, or until a toothpick comes out clean. Cool 20 minutes, remove from pan to cooling rack
4. For the icing - In a 1 1/2 quart saucepan, melt butter over low heat. Once melted, remove from heat and stir in powdered sugar. Stir in lemon zest and hot lemon juice 1 tablespoon at a time until the glaze is smooth and has the consistency of thick syrup.
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