Orange Almond Poppy Seed Cake 

3/4 tsp salt
1.5 tsp vanilla extract
For the Frosting:
1.5 cups unsalted butter, softened
6 cups powdered sugar
3 tbsp fresh orange juice
1.5 tbsp orange zest
1.5 tsp vanilla extract
For Garnish:
Orange slices
Extra poppy seeds
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Make the Cake Batter:
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest.
In another bowl, whisk together all-purpose flour, almond flour, poppy seeds, baking powder, and salt.
Alternately add dry ingredients and milk/orange juice to the creamed mixture, starting and ending with dry ingredients. Mix until just combined.
Bake:
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Frosting:
Beat butter until creamy. Gradually add powdered sugar, orange juice, and zest, beating until smooth. Stir in vanilla.
Assemble the Cake:
Place one cake layer on a serving plate. Spread with frosting. Repeat with the second and third layers, finishing with frosting on top and around the sides.

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