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Mother's Day Orange-Poppy Seed Cake

Mother's Day Orange-Poppy Seed Cake is built on Plus Unsalted Butter Softened, Granulated Sugar, Baking Powder, Baking Soda, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 cup
• 4 tsp
• 1/2 tsp
• 1/2 tsp
• 3 1/2 cup
• 1 1/3 cup
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 16 oz
• 2 tsp
• 4 cup

Method (preview)

1. 1

   1. Heat oven to 350 F. Lightly grease and flour two 9x2-inch round cake pans. Tap out excess flour.

2. 2

   CAKE: In a large bowl with an electric mixer on high speed, beat butter, sugar, orange peel, baking powder, baking soda and salt until pale and fluffy, about 3 minutes.

3. 3

   Add eggs one at a time, beating well after each (batter may look curdled).

4. 4

   Beat in poppy seeds until blended.

5. 5

   Reduce speed to low and beat in half the flour, all the buttermilk, then the remaining flour just until blended.

6. 6

   Divide batter between prepared pans and spread evenly.

7. 7

   Bake, switching position of pans halfway through baking, 45 to 50 minutes or until a wooden pick inserted in center comes out clean.

8. 8

   Cool in pans on a wire rack 10 minutes before inverting cakes on rack.

9. 9

   4. SYRUP: Stir orange juice and sugar until sugar dissolves. Spoon a tablespoon at a time over warm layers. Let cool completely.

10. 10

    Place 1 cake layer, smooth side up, on a serving plate.

11. 11

    Spread top with 1 cup frosting.

12. 12

    Top with second cake layer, smooth side up.

13. 13

    Spread remaining frosting over top and sides.