Orange Poppy Seed Pound Cake

1. Preheat the oven to 325F (165C). Properly grease and flour a 10 or 12 cup bundt pan of choice.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In the bowl of a stand mixer or in a large mixing bowl, add the orange zest and sugar. Use your fingertips or fork to incorporate/blend the orange zest into the sugar. Once properly mixed, the sugar will take on a pale orange color and become fragrant with the scent of oranges.
4. Cream the orange sugar and butter together in the bowl of a stand mixer fitted with paddle attachment or with a hand mixer at medium-high speed until mixture takes on a pale yellow, fluffy appearance (about 3-4 minutes).
5. Mix in the vanilla extract and sour cream into the butter mixture until fully incorporated, about 1 minute. Next, beat the eggs into the wet batter one at a time stopping to scrape the sides and base of the mixing bowl about 1-2 times.
6. Starting and ending with the flour mixture, mix half of the flour mixture into the wet batter, followed by all of the orange juice and ending with the remaining flour mixture at low speed, about 1-2 minutes.
7. Use a rubber spatula to scrape down the sides and base of the bowl before giving the batter a final mix at medium speed for 30-60 seconds. This will help ensure a smooth, properly mixed batter.
8. Fold poppy seeds into the cake batter just until it is evenly distributed. Transfer the cake batter into the prepared bundt pan and smooth out batter using the back of a spatula. Tap the pan against the kitchen counter 1-2 times to help spread batter into the folds of the bundt pan.
9. Place the bundt pan on a medium baking sheet and bake the cake batter for 55-65 minutes rotating the pan halfway through bake time. The pound cake is ready when a toothpick inserted into the center of the cake comes out clean with a few moist crumbs.
10. Allow the cake to cool in the bundt pan for 10-15 minutes before inverting onto a cooling rack to cool to room temperature. The cake needs to be fully cooled before the glaze is poured on.

Orange Glaze 

1. In a large mixing bowl, add the powdered (confectioners’) sugar. Whisk in 2 tablespoons of orange juice until a smooth, thick but pourable glaze is achieved. If glaze appears to be too thick, whisk in additional orange juice 1/2 teaspoon at a time until you have a thick but pourable glaze.

Assembly

1. Place the pound cake on a serving platter of choice and pour orange glaze over the top to coat.
2. Garnish with poppy seeds (optional) before serving.