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Photo was shared with me by my sister, Carol Arroyo, and her website called The Baking Pan.

An old-fashioned cake that is ideal for a quiet afternoon with a cup of coffee or tea. I serve this wonderful cake on my American High Tea Menu.

Click here for Basic Rules For Baking or here for Secrets Of A Successful Cake

Check out more of Linda's wonderful Cake Recipes.

Orange Poppy Seed Cake

2 tablespoons poppy seeds
1/4 cup milk, room temperature
3 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups unsalted butter, room temperature
1 3/4 cups sugar
4 eggs, room temperature
1 tablespoon grated orange zest
2 teaspoons vanilla extract
3/4 cup fresh orange juice
Orange Glaze (see recipe below)

In a small bowl, soak poppy seeds in milk for 2 hours.

Preheat oven to 325 degrees. Generously grease and flour a 12-cup bundt pan. In a large bowl, combine flour, baking powder, and salt; set aside.

In a large bowl, cream butter until smooth, gradually stir in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest, vanilla extract, and poppy seed mixture. Stir in flour mixture and orange juice alternately in three additions, beginning and ending with flour. Pour batter into prepared pan.

Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate. Spoon Orange Glaze over warm cake.

Makes 16 servings.

Orange Glaze:
1 cup powdered sugar
1 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice

In a small bowl, combine sugar and orange zest. Stir in orange juice until smooth.