Orange Pound Cake with Poppy Seed Glaze

Prep time: 10min
Total time: 90min
Serves 24
2 cups
all-purpose flour
500 mL
1 tsp
baking powder
5 mL
1/2 tsp
2 mL
1 cup
unsalted butter, room temperature
250 mL
1 pkg
Light Cream Cheese, room temperature
250 g
1/4 cup
Ginger Seasoning Paste
60 mL
1/4 cup
orange zest
60 mL
2 tsp
pure vanilla extract
10 mL
2 cups
500 mL
Large Size Eggs, room temperature
1 cup
icing sugar
250 mL
3 tbsp
fresh orange juice
45 mL
1 tbsp
black poppy seeds
15 mL
1 slice
12 g
saturated fat
7 g
31 g
4 g
60 mg
120 mg
10 mg


  1. Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.

  2. Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.

  3. Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.

  4. In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.


If you don't have a bundt pan, you can bake this cake in two 9 x 5 in. (2 L) loaf pans.