Orange Sour Cream Poppy Seed Cake
1 cup sugar
1/2 cup butter, softened
1 cup light sour cream
1 egg
2 teaspoons freshly grated orange zest
2 cups all purpose flour
1 tablespoon poppy seed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup orange juice
Glaze
6 tablespoons powdered sugar
1 tablespoon orange juice
Preheat oven to 350 degrees F. Prepare an 8-inch square baking pan by greasing or with nonstick cooking spray (I used a small Bundt pan). Combine sugar and butter in mixing bowl. Beat at medium speed of electric mixer until creamy. Add sour cream, egg, and orange zest. Continue beating until well mixed. In a separate bowl combine flour, poppy seed, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture alternately with the orange juice. Spread the mixture into the prepared pan and bake for 45 - 50 minutes or until toothpick inserted in the center comes out clean.
Glaze - Combine powdered sugar and orange juice in a small bowl, beat together until smooth. Drizzle glaze over warm cake. Cake can be served warm or cool.
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