2 tablespoons poppy seeds
1/4 cup milk
3 cups cake flour
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 and 1/4 cups (or 2 and a half sticks) UN-salted butter at room temperature
1 3/4 cups sugar
4 eggs
1 tablespoon finely grated orange zest
2 teaspoons vanilla
3/4 cups orange juice
Soak poppy seeds in milk in bowl for two hours.
Preheat over to 350 and generously grease and flour bundt cake pan.
Stir together flour, baking powder and salt in medium size bowl.
Beat butter in large bowl until smooth. Gradually beat in sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in orange zest, vanilla and poppy seed mixture. Beat in flour mixture and orange juice alternately in three additions, beginning and ending with the flour. Scrap batter into prepared pan.
Bake in 350 oven for 40 - 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes. Invert cake onto rack and cool completely.
Place sheet of waxed paper under cake rack. Pour orange glaze over cake allowing glaze to drip down sides. Let set.
Orange Glaze: Combine one cup powdered sugar and one teaspoon finely grated orange zest into small bowl. Whisk in 3-4 tablespoons orange juice to make a good glazing consistency.
