Orange Poppy Seed Pound Cake

Ingredients: – 1 ½ cups whole wheat pastry flour or white whole wheat flour or regular whole wheat flour – ⅓ cup poppy seed – 2 teaspoons baking powder – ¼ teaspoon fine grain sea salt – 1 medium organic orange, to yield about 2 teaspoons zest and ¼ cup juice – 1 cup sugar – ¾ cup plain whole-milk yogurt – 3 egg – ½ teaspoon pure vanilla extract – ½ cup extra-virgin olive oil

Instructions: 1. Preheat the oven to 350 degrees F. Generously butter an 8 ½ by 4 ¼ by 2 ½-inch loaf pan. (You can also line the bottom of the pan with parchment paper if desired.)

In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.

Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the orange (about 2 teaspoons zest). Rub the zest into the sugar until the sugar is orange and fragrant.

Slice the orange in half for juicing. In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup orange juice to yield 1 cup total liquid. Whisk the yogurt, orange juice, eggs, and vanilla into the sugar mixture.

Once the mixture is well blended, gently whisk in the dry ingredients until just incorporated. Switch to a spatula and fold in the oil until fully incorporated. 

Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen.

Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Let the cake cool to room temperature right-side up.