12oz.2-2/3 cups all-purpose flour; more for the pan
1 1/2tsp.baking powder
2 1/2cupsgranulated sugar
4tsp.finely grated orange zest
12oz.1-1/2 cups unsalted butter, softened at room temperature; more for the pan
8oz.cream cheesesoftened at room temperature
6large eggs plus 2 large egg yolksat room temperature
1tsp.pure vanilla extract
For the glaze:
2/3cupfresh orange juice
1/2tspalmond extract plus 1/2 tsp orange extract
Preheat oven to 350ºF. Butter and flour two 9x5x3-inch loaf pans (or eight 5-3/4×3-inch mini loaf pans, each with a 2-cup capacity).
Sift together the flour, baking powder, and salt; whisk in the poppy seeds. Blend the sugar and zest with fingers.
Beat the butter and cream cheese in a large bowl 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. Beat in the egg yolks and vanilla. With the mixer on low speed, slowly add the flour mixture. Scrape the bowl and then beat at medium speed until the batter is smooth.
Spoon batter into the prepared pans, run a knife through to eliminate any air pockets. Bake about 50 minutes. (25 to 30 minutes for mini loaves). Cool on rack for 10 minutes.
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 to 4 minutes. Remove from the heat and stir in the extracts. Remove the cake from the pan. Brush the tops and sides of the cake with the glaze. Repeat brushing every few minutes until all the glaze has been used. Serve the cake at room temperature.
This recipe for Orange Poppy Seed Pound Cake was printed from AmandasCookin.com - https://amandascookin.com/orange-poppy-seed-pound-cake/ and can only be printed for education or personal use.