Imagine biting into a perfectly moist, citrusy pound cake that's bursting with bright orange flavor and delicate poppy seed crunch - a dessert so irresistible, it'll make your taste buds dance with joy! These individual pound cakes are not just a treat; they're a miniature culinary masterpiece that transforms an ordinary afternoon into a gourmet experience. Whether you're looking to impress guests or simply indulge in a moment of pure deliciousness, these Orange and Poppy Seed Individual Pound Cakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-cup individual pound cake pan or line it with parchment paper to prevent sticking.
- In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Add the orange juice and orange zest to the mixture, and mix until well combined. The zest will add a vibrant flavor and aroma to the batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; a few small lumps are okay.
- Divide the batter evenly among the prepared individual pound cake cups, filling each about 2/3 full to allow for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pan for about 5 minutes. Then, gently remove them from the pan and transfer to a wire rack to cool completely.
- Serve the individual pound cakes warm or at room temperature. They can be enjoyed plain or dusted with powdered sugar for an elegant touch.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and orange juice are at room temperature for smoother mixing and better texture.
- Zest Matters: Use fresh orange zest for the most vibrant citrus flavor. Avoid the white pith, which can taste bitter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cakes tender and light.
- Even Baking: Use an ice cream scoop to distribute batter evenly, ensuring uniform cake sizes and consistent baking.
- Toothpick Test: Always check doneness by inserting a toothpick - it should come out clean or with just a few moist crumbs.
- Cooling Technique: Let cakes rest in the pan for 5 minutes before transferring to a wire rack to prevent breaking.
- Optional Elegance: Dust with powdered sugar or drizzle with a light orange glaze for an extra touch of sophistication.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
