Orange Poppy Seed Butter Cake With Citrus Salad

1. 1

   Preheat oven to 325u00b0. Grease and flour a 10-inch tube pan, tapping out excess flour; set aside. Sift together first 3 ingredients. Stir in kosher salt, and set aside.

2. 2

   Cream butter, 2 cups sugar, and zest in a large bowl with an electric mixer on medium speed. Add poppy seeds, and mix well. Add eggs, 1 at a time, beating well after each addition, pausing to scrape down bowl.

3. 3

   Combine buttermilk, 1/2 cup orange juice, and vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.

4. 4

   Pour batter into prepared pan, and bake at 325u00b0 for 55 minutes or until wooden pick inserted in center comes out clean. Let cool on wire rack 20 minutes; remove from pan, and let cool completely on wire rack.

5. 5

   Combine remaining 1/4 cup sugar with remaining 1/4 cup orange juice in a saucepan. Bring to a simmer over medium heat, and cook 5 minutes or until syrupy. Place cake on a serving plate. Brush with warm glaze. Let cool to room temperature before serving. Serve with Citrus Salad, and garnish, if desired.

6. 6

   *Remove eggs from refrigerator, and place in a bowl for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.