Sift the flour, baking powder, baking soda and salt together in a small bowl until combined.
Using an electric mixer, cream butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, beating well on medium speed. Add sour cream, poppy seeds, orange juice, orange zest and vanilla.
Mix in dry ingredients little by little until batter is well combined.
Pour batter into greased and floured bundt pan. Bake in 350°F oven for 50-55 minutes, or until cake tester comes away clean.
Remove from oven and cool in pan for 15 minutes. Invert the cake onto a wire rack, remove from pan and cool completely.
Prepare glaze: Place icing sugar into a small bowl and add a bit of the orange juice. Stir to create a glaze, adding small amounts of orange juice until desired consistency is achieved.
Drizzle cooled cake with glaze. Sprinkle with poppy seeds and orange zest.
Orange Poppy Seed Cake
Ingredients
For the cake:
2½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 sticks of butter, room temperature
1½ cups granulated sugar
4 eggs, room temperature
1 cup sour cream
⅔ cup poppy seeds
½ cup freshly squeezed orange juice
2 tablespoons orange zest
2 teaspoons pure vanilla extract
For the glaze:
1½ cup icing sugar
3 tablespoons orange juice
To decorate:
1 tablespoon poppy seeds
1 tablespoon orange zest
Directions
Preheat oven to 350°F.
Sift the flour, baking powder, baking soda and salt together in a small bowl until combined.
Using an electric mixer, cream butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, beating well on medium speed. Add sour cream, poppy seeds, orange juice, orange zest and vanilla.
Mix in dry ingredients little by little until batter is well combined.
Pour batter into greased and floured bundt pan. Bake in 350°F oven for 50-55 minutes, or until cake tester comes away clean.
Remove from oven and cool in pan for 15 minutes. Invert the cake onto a wire rack, remove from pan and cool completely.
Prepare glaze: Place icing sugar into a small bowl and add a bit of the orange juice. Stir to create a glaze, adding small amounts of orange juice until desired consistency is achieved.
Drizzle cooled cake with glaze. Sprinkle with poppy seeds and orange zest.
Orange Poppy Seed Cake
4.7 / 5. 6
A buttery, moist poppy seed and orange crumb cake drizzled with orange icing…
Craving something sweet and delicious? Try this ORANGE POPPY SEED CAKE!
We’ve all been there, lined up at a fancy coffee shop, and when the time comes to place your order, you’re distracted by a beautiful baked good. My usual go-to is a slice of poppy seed loaf. Last time I tried one, I thought, “We can make one that’s way better!” Sure enough, our ORANGE POPPY SEED CAKE turned out pretty special.
Here’s what to expect when you make it at home:
Easy to make; the batter comes together using an electric mixer and a large bowl.
Prominent flavours are a perfect pairing of poppy seeds and orange.
The cake is moist and has a soft crumb thanks to the sour cream and freshly squeezed orange juice.
It’s baked in a Bundt pan instead of a loaf pan, so portions are bigger and can serve a crowd, woot!
Before I share a few more key steps in making this scrumptious homemade cake recipe, please remember to PIN it on a favourite PINTEREST board. You can also SHARE it with friends on your favourite socials like FACEBOOK and INSTAGRAM. Don’t forget to tag #weekendatthecottage whenever you post pics of your weekend get-togethers; we love seeing all the delicious food you’re making. Thanks!
Ready to make our ORANGE POPPY SEED CAKE? Here are a few things to help along the way:
Standard cake ingredients plus, an orange and some poppy seeds. Good to go.
INGREDIENTS
This poppy seed cake recipe just calls for standard baking ingredients, most of which we expect you already have in your pantry. The two things you may have to pick up are poppy seeds and a navel orange. One tip: bring both the eggs and butter to room temperature before you begin. Doing so will help them blend into the batter better which in turn helps the cake rise.
Orange + poppy seeds = fabulous!
ORANGE AND POPPY SEED
As mentioned at the top, the prominent flavors in this cake are orange and poppy seeds. Give your orange a quick rinse and dry before you begin as you’ll need the zest to help boost those orangey citrus flavours we’re after. During the testing of this cake, ½ a cup of poppy seeds underwhelmed while 1 cup was too much. Using ⅔ of a cup was the perfect quantity for a cake that both looks and tastes perfect.
This cake batter is so easy to assemble.
CAKE BATTER
Don’t let the stellar results fool you – making this recipe is a breeze. Just whisk and sift the dry ingredients, blend the wet ingredients together, then add that flour mixture little by little – so easy! We also figured go big or go home with this cake batter, so we used sour cream instead of yogurt and butter instead of olive oil or vegetable oil, resulting in a richer cake.
Need a Bundt pan? Check out the Amazon links further down on this page.
BUNDT PAN
If you’re reading this thinking, “Can’t I just make a loaf cake instead? Do I really need a Bundt pan?” Yes, you do, and we’ve provided links to purchase down below. The design of Bundt pans, with their central chimney, creates an even baking temperature, and cakes always turn out perfectly when prepared in them. We also like how you can get them with different designs. They’re also easy to use – a prepared pan needs little more than grease and some flour. Easy!
Check the doneness at 50 minutes, then bake longer if needed.
BAKING
Our ORANGE POPPY SEED CAKE requires about 50-55 minutes of baking time in a 350°F oven. We know not all ovens are the same, just ask my vintage 1970s avocado green clunker, LOL! As always, we suggest testing your cake for doneness by inserting a cake tester, brochette, or toothpick. When it comes away clean, your cake is done.
Make sure the cake is completely cooled before applying the glaze.
Remove it from the oven and let it rest in the pan for 15 minutes before inverting it onto a wire rack. Remove the pan and leave the cake to cool completely.
Adding the glaze and garnishes to the cake is easy, too.
ORANGE GLAZE
You know us, always pushing that envelope to build a flavor profile. In this case, the icing for this cake could have been the cream cheese frosting from our CARROT CAKE – watch this VIDEO to learn how to make it. Instead, we went with a simple icing sugar glaze made with orange juice. Remember to add the juice in tiny increments to achieve the consistency you desire.
Nice presentation!
After applying the glaze, please follow our lead and sprinkle the cake with poppy seeds and orange zest. Looks good and tastes good too!
Look at that tender, moist crumb.
ENJOY
We love offering suggestions on how to enjoy this scrumptious dessert recipe. For this cake, it’s not difficult. Serve it as is for dessert with either lunch or dinner. Enjoy it as an afternoon snack whenever guests are in your midst. Finally, should you enjoy it as they do in those fancy coffee shops, with your hot breakfast beverage? You bet!
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Ingredients
For the cake:
2½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 sticks of butter, room temperature
1½ cups granulated sugar
4 eggs, room temperature
1 cup sour cream
⅔ cup poppy seeds
½ cup freshly squeezed orange juice
2 tablespoons orange zest
2 teaspoons pure vanilla extract
For the glaze:
1½ cup icing sugar
3 tablespoons orange juice
To decorate:
1 tablespoon poppy seeds
1 tablespoon orange zest
Directions
Preheat oven to 350°F.
Sift the flour, baking powder, baking soda and salt together in a small bowl until combined.
Using an electric mixer, cream butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, beating well on medium speed. Add sour cream, poppy seeds, orange juice, orange zest and vanilla.
Mix in dry ingredients little by little until batter is well combined.
Pour batter into greased and floured bundt pan. Bake in 350°F oven for 50-55 minutes, or until cake tester comes away clean.
Remove from oven and cool in pan for 15 minutes. Invert the cake onto a wire rack, remove from pan and cool completely.
Prepare glaze: Place icing sugar into a small bowl and add a bit of the orange juice. Stir to create a glaze, adding small amounts of orange juice until desired consistency is achieved.
Drizzle cooled cake with glaze. Sprinkle with poppy seeds and orange zest.
