orange poppyseed pound cake

How To Make orange poppyseed pound cake

• 1

  Position a rack in the center of the oven and heat the oven to 350. Butter and flour two 9x5x3 inch loaf pans (or eight 5 3/4x3 inch mini loaf pans, each with a 2 cup capacity). Tap out any excess flour. In a medium bowl, sift together the flour, baking powder, and salt; whisk in the poppyseeds. Put the sugar and orange zest in a food processor and pulse for 20 seconds.
• 2

  In a stand mixer with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 1 minute. Beat in the whole eggs one at a time, stopping the mixer to scrape the bowl after each addition. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 10 seconds.
• 3

  Spoon the batter into the prepared pan(s), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets or tap the pan lightly against the counter. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, about 50 minutes (25-30 minutes for mini loaves). Set the pan on a wire rack to cool for 10 minutes. Remove the cake from the pan; brush while warm with the glaze, if using. Serve at room temperature.
• 4

  For the orange glaze: Strain the orange juice into a small saucepan and bring to a boil over high heat. Stir in the sugar and continue to cook until the mixture thickens and is reduced to a scant 1/2 cup, 3-4 minutes. Remove from the heat and stir in the liqueur. Brush the tops and sides of the cake while it's still warm. Repeat brushing every few minutes until all the glaze has been used. Let the cake cool before serving.
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