Ingredients
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 to 1/2 cup (1 1/4 to 2 1/2 ounces) poppy seeds
- 2/3 cup (4 5/8 ounces) vegetable oil
- 3/4 cup (5 1/4 ounces) sugar
- 2 large eggs, at room temperature
- 3/4 cup (6 ounces) milk or evaporated milk
- 1/4 cup (2 ounces) orange juice
- 2 teaspoons vanilla
- 1/4 teaspoon lemon oil (optional)
Preparation
Step 1
Preheat your oven to 350°F and grease a 9 x 5-inch loaf pan.
In a mixing bowl, blend the first three ingredients thoroughly. Mix in the poppy seeds.
In a separate bowl, with an electric mixer, whip the oil and sugar together for about a minute. Add the eggs and beat at high speed for three minutes until the mixture is very light. On low speed, mix in the milk, juice, vanilla, and lemon oil, if using it.
Blend the wet ingredients with the dry very gently until they are just mixed.
Pour the batter into the loaf pan and bake for 40 minutes or until the cake begins to pull away from the sides of the pan, and a toothpick comes out clean from the center.
Let cool for 5 to 10 minutes in the pan on a rack before inverting onto the rack to cool completely. Top with your favorite fruit and or whipped cream. Enjoy!