Orange-Poppyseed Pound Cakes

I made several batches of these as Christmas gifts and some folks have asked for the recipe. Very easy and it makes 4 little cakes!

Orange and Poppy Seed Pound Cakes
Makes 4 cakes

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp salt
1-3/4 cups sugar
1-1/4 cups (2-1/2 sticks) unsalted butter, softened
5 large eggs
1/3 cup orange juice or cointreau or triple sec (orange liqueurs)
2 Tbsp (or more)  grated or zested orange peel
1 tsp orange extract
1 tsp vanilla extract
1/4 cup (or more) poppy seeds

Preheat oven to 350F. Butter and flour four little (5-1/8 x 3-1/4 x 1-7/8 inches) loaf pans.

Sift flour, baking powder, and salt into medium bowl.

In large bowl, using electric mixer, beat sugar and butter until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in orange juice/liqueur, orange peel, and orange and vanilla extracts. (Batter may look curdled.) Beat n flour mixture. Fold in poppy seeds. (I’m pretty generous with the poppy seeds.)

Divide batter equally into the four prepared pans (about 1-1/2 cups in each). Place pans in oven. Bake until tops of cakes are brown and tester inserted in center comes out clean, about 50 minutes. Transfer pans to cooling racks. Cool cakes for 10 minutes. Loosen cakes from sides of pans and turn them out onto racks to cool completely.

Cakes can be made a week ahead, wrapped in foil, and left at room temp, or you can wrap them in foil and freeze them in freezer bags.

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