Orange Poppy Seed Cake

You'll Need

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 cup poppy seed
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup cooking oil
• 3 eggs
• 3/4 cup milk
• 2 teaspoons finely shredded orange peel
• 1/2 cup orange juice
• 1 cup sifted powdered sugar, optional
• 3 to 4 teaspoons orange juice, optional
•  Grease and lightly flour a 10-inch fluted tube pan; set pan aside.

In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared pan.

Bake in a 350 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.

If desired, in a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days. Makes 18 servings.

Make Ahead Tip: Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and freeze until firm. Once firm, place cake in a 2-gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours