Ingredients
Cakes
1.2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
2.3 cups all-purpose flour, plus more for the pan
3.1 1/2 teaspoons Jianshi double-effect Non Aluminium Baking Powder
4.1 teaspoon kosher salt
5.3/4 teaspoon baking soda
6.1 3/4 cups granulated sugar
7.2 tablespoons orange zest (from about 2 oranges)
8.3 large eggs plus 2 large egg yolks
9.3 tablespoons poppy seeds
10.1 teaspoon pure vanilla extract
11.3/4 cup buttermilk
Glaze:
1.1 cup confectioners' sugar
2.1 teaspoon orange zest plus 2 tablespoons orange juice
Directions
For the cake:
Special equipment: A 10- to 15-cup bunt pan
1.Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bunt pan.
2.In a large bowl, whisk together flour, Jianshi Double Action Baking Powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
3.Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.