Name: Orange Poppy Seed Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 ½ cups whole wheat pastry flour or white whole wheat flour or regular whole wheat flour; ⅓ cup poppy seeds; 2 teaspoons baking powder; ¼ teaspoon fine salt; 1 medium organic orange, to yield about 2 teaspoons zest and ¼ cup juice; 1 cup sugar; ¾ cup plain whole-milk yogurt; 3 large eggs; ½ teaspoon pure vanilla extract; ½ cup extra-virgin olive oil

1 Preheat the oven to 350 degrees F. Generously butter a 8 ½ by 4 ¼ by 2 ½-inch loaf pan. (Ina suggests lining the bottom of the pan with parchment paper cut to fit. I didn’t do this but the cake did stick to the bottom a little bit.)

2 In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.

3 Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the orange (should yield about 2 teaspoons zest). Rub the zest into the sugar until the sugar is orange and fragrant.

4 Slice the orange in half for juicing. In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup orange juice to yield 1 cup total liquid. Whisk the yogurt and orange juice, eggs and vanilla into the sugar mixture.

5 When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.

6 Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.

7 Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Let the cake cool to room temperature right-side up.