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Orange-and-Poppy-Seed Sheet Cake
Credit:
Con Poulos
Recipe Summary
prep: 20 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
Ingredients
Cake
1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
Icing
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds
Cook's Notes
Leftovers will last about three days at room temperature in an air-tight container.
Gallery
Orange-and-Poppy-Seed Sheet Cake
Credit:
Con Poulos
Recipe Summary
prep: 20 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
Gallery
Orange-and-Poppy-Seed Sheet Cake
Credit:
Con Poulos
Orange-and-Poppy-Seed Sheet Cake
Credit:
Con Poulos
Orange-and-Poppy-Seed Sheet Cake
Recipe Summary
prep: 20 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 20 mins
total: 2 hrs 20 mins
Yield: Serves 10 to 12
prep: 20 mins
total: 2 hrs 20 mins
prep:
20 mins
total:
2 hrs 20 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds
Directions
Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Icing: Whisk together confectioners’ sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.
Cook's Notes
Leftovers will last about three days at room temperature in an air-tight container.
Cook’s Notes
Leftovers will last about three days at room temperature in an air-tight container.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Orange-and-Poppy-Seed Sheet Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Orange-and-Poppy-Seed Sheet Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
