Orange Poppy Seed Cake

A simple twist on a classic cake. These are simple ingredients with a great outcome.  I remember my grandmother making lemon poppy seed cake all the time. The smell that filled the kitchen was nostalgic and sweet. Please enjoy this moist cake and think of your childhood :)

Tips:

Greased up - be sure to grease the pan well (I even suggest greasing and flouring) otherwise you'll have a heck of a time getting this out of the pan. 
Times vary - the baking time of the cake will vary depending upon the cake pan you use. Dark metal, silicone, etc., just keep an eye on it and rely upon the toothpick test. 

Oven Temperature: 325 degrees

Prep Time: 10-15 minutes

Bake Time: 35-45 minutes

Servings: 1 bundt cake, 18-20 slices

4 eggs

2/3 cup granulated sugar

The juice and zest of one orange

1/2 cup vegetable oil

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 Tablespoon poppy seeds

Directions:

1) Grease a 10" bundt pan and set aside. 

2) Move the oven racks so that the pan will sit in the center of the oven. Preheat the oven to 325 degrees.

3) In a large bowl, beat the eggs and sugar together for 2-3 minutes (until frothy). 

4) Beat in the orange juice, orange zest and vegetable oil until creamy.

5) Blend in the flour and baking soda just until the batter is smooth.

6) Pout the batter into the prepared pan.

7) Bake the cake for 35-45 minutes or until a toothpick inserted toward the middle comes out clean. 

8) Allow the cake to cool for 15-20 minutes. Flip the pan over to loosen the cake from the pan.

9) Allow the cake to cool completely and slice.