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Mother's Day Orange-Poppy Seed Cake

Mother's Day Orange-Poppy Seed Cake is built on Cake, Plus Unsalted Butter, Granulated Sugar, Freshly Grated Orange Peel, and Baking Powder. Ready in about 50 min, it serves 20. Keep it handy for the next time you cook it.

Ingredients

• Cake
• 1 cup
• 2 cup
• 1 tbsp
• 4 tsp
• 1/2 tsp
• 1/2 tsp
• 4
• 1/4 cup
• 3 1/2 cup
• 1 1/3 cup
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 16 oz
• 2 tsp
• 4 cup
• Pans Tap Out Excess Flour

Method (preview)

1. 1

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

2. 2

   Beat in poppy seeds until blended.

3. 3

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

4. 4

   Divide batter between prepared pans and spread evenly.

5. 5

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

6. 6

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

7. 7

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

8. 8

   MEANWHILE MAKE FROSTING: Beat butter, cream cheese, and vanilla in a large bowl on medium speed until blended.

9. 9

   Reduce speed to low and beat in confectioners' sugar until blended.

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.

14. 14

    Leave at room temperature.

15. 15

    Wrap loosely with plastic wrap and refrigerate. Bring to room temperature before serving.