Mini Orange Pound Cakes

Makes 4
  • 1 1/2 cups cake flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk, room temperature
  • 1 tbsp. orange zest
  • 1 tsp. orange extract
  • 1/2 tsp. vanilla
  • 3/4 cup butter, softened
  • 1 1/2 cups baker's sugar
  • 3 eggs, room temperature
  • 2 tbsp. poppy seeds (optional)

Line bottoms of 4 (3" x 5.5" x 2") nonstick metal loaf pans with parchment paper cut to size. In medium bowl, sift together flour, baking powder and salt. Measure milk in 1 cup glass measure; stir in zest, orange extract and vanilla. In large mixer bowl, cream butter on medium-high speed until light and fluffy (about 2 min.); gradually add sugar, beating until smooth (about 3 min.). Add eggs one at a time, beating after each addition. Reduce mixer speed to low and alternately add flour and milk mixtures until batter is smooth; do not over beat. Stir in poppy seeds, if desired. Spoon 1 cup batter into each pan. Bake in a preheated 325° oven until toothpick inserted in center of each cake comes out moist but clean (35-45 min.). Cool in pan on rack 30 min.; run knife around edge of pan to loosen. Invert onto wire rack; cool completely.

Good to Know: A set of connected (3"x5.5"x2") nonstick metal loaf pans are available in the MarketPlace Department at the Woodbury, White Bear Lake, Eden Prairie, Oak Park Heights and Eagan Markets.Wrap each cake in saran wrap to keep moist, then over-wrap in cheesecloth; tie with a decorative ribbon and add a festive garnish to each for gift giving.