Orange Poppy Seed Pound Cake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups whole wheat pastry flour
• 1/3 cup poppy seeds
• 2 teaspoons baking powder
• 1/4 teaspoon fine grain sea salt
• 3/4 cup plain whole-milk yogurt
• 1 medium organic orange, to be zested and juiced
• 1 cup sugar
• 3 extra-large eggs
• 2 teaspoons grated orange zest (zest from 1 medium orange)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup extra-virgin olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with a little of the olive oil.

2. Whisk the whole wheat pastry flour, poppy seeds, baking powder and salt together in a bowl.

3. In a separate bowl, whisk the sugar, orange zest and eggs until smooth and slightly thickened, about 2 minutes.

4. Cut the zested orange in half and juice it. Whisk the juice, yogurt, olive oil and vanilla into the egg mixture.

5. Fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.

6. Pour the batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, until a toothpick comes out clean and the center reaches 200°F (93°C).

7. Cool the cake in the pan for 10 minutes, then turn it out onto a rack and cool completely before slicing.