A delightful citrus-infused cake with poppy seeds, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a large mixing bowl, combine the flour, baking powder, salt, and orange zest.
Sift the dry ingredients for a smoother batter.
In another bowl, beat the eggs and sugar until light and fluffy.
Use room temperature eggs for better volume.
Add the butter and vanilla extract to the egg mixture and mix until combined.
Ensure the butter is softened for easier mixing.
Gradually add the dry ingredients to the wet mixture, alternating with orange juice, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Fold in the poppy seeds until evenly distributed.
Gently fold to maintain the batter's airiness.
Pour the batter into a greased springform pan and smooth the top.
Tap the pan lightly to remove air bubbles.
Bake for 1 hour or until a skewer inserted in the center comes out clean.
Check the cake at 50 minutes to prevent overbaking.
While the cake bakes, prepare the syrup by heating sugar and orange juice in a saucepan until thickened.
Stir constantly to prevent burning.
Once baked, remove the cake from the oven and prick it all over with a skewer.
This helps the syrup soak in evenly.
Brush the syrup over the hot cake, ensuring it is fully absorbed.
Apply the syrup gradually for better absorption.
Allow the cake to cool completely before serving.
Cooling enhances the flavors and texture.
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