Orange Poppy Seed Cake Recipe
Ingredients
| Margarine | 1/3 Cup (16 tbs), softened | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| 1 cup nonfat sour cream | ||
| Orange rind | 2 Teaspoon, grated | |
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Poppy seeds | 1 Tablespoon | |
| 1/3 cup unsweetened orange juice | ||
| Vegetable cooking spray | ||
| Powdered sugar | 1/3 Cup (16 tbs), sifted | |
| 2 teaspoons unsweetened orange juice | ||
Directions
fluffy.
Add egg substitute, sour cream, and orange rind; beat until well blended.
Combine flour, baking soda, baking powder, salt and poppy seeds, stirring well.
Add flour mixture to creamed mixture alternately with 1/3 cup orange juice, beginning and ending with flour mixture.
Mix after each addition.
Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 350° for 35 minutes or until a wooden pick inserted in center of cake comes out clean.
Combine powdered sugar and 2 teaspoons orange juice.
Drizzle over warm cake.
Add egg substitute, sour cream, and orange rind; beat until well blended.
Combine flour, baking soda, baking powder, salt and poppy seeds, stirring well.
Add flour mixture to creamed mixture alternately with 1/3 cup orange juice, beginning and ending with flour mixture.
Mix after each addition.
Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 350° for 35 minutes or until a wooden pick inserted in center of cake comes out clean.
Combine powdered sugar and 2 teaspoons orange juice.
Drizzle over warm cake.
Chef
