Mini Orange Pound Cakes
Ingredients
1 ½ cups
cake flour
¾ tsp.
baking powder
½ tsp.
kosher salt
½ cup
milk, at room temperature
1 tbsp.
freshly grated orange zest
1 tsp.
orange extract
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
¾ cup
Kowalski's Butter, softened
1 ½ cups
superfine sugar
3
eggs, at room temperature
2 tbsp.
poppy seeds (optional)
Directions
- Preheat oven to 325°. Line the bottoms of 4 (3" x 5 ½" x 2") nonstick metal loaf pans with parchment paper cut to size.
- In a medium mixing bowl, sift together flour, baking powder and salt; set aside.
- Measure milk in a 1-cup glass measure. Stir in zest, orange extract and vanilla; set aside.
- In a large mixing 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; alternately add flour and milk mixtures until batter is smooth (do not overbeat).
- Stir in poppy seeds, if desired.
- Spoon 1 cup batter into each pan; bake in preheated oven until a toothpick inserted in the center of each cake comes out moist but clean (35-45 min.).
- Remove from oven; cool cakes in the pan on a wire rack for 30 min.
- Run a knife around the edge of the pan to loosen cakes; invert onto the wire rack to cool completely.
