My Orange Poppy-Seed Cake is soft and so tender. Topped with a luscious glaze made with fresh orange juice, each bite is bursting with citrus flavor. This easy cake comes together in minutes! Perfect for a brunch or any celebration.
Way back when I didn’t know any thing about food blogs, I used to only refer to my cooking magazines for inspiration and ideas. This orange poppy-seed cake is one of those early recipes that was just a staple in my kitchen. I normally made the lemon version.
It just had this tangy sweetness that was irresistible! I thought I was quite a baker whenever I would see the positive responses of my friends and families after they took that first bite of my cake. I thought it was funny that they were so impressed because the cake was so easy to put together!
Who knew that years later I would start to write a baking blog and document my baking adventures. This cake was from an old issue of Bon Appetit magazine. I know I still have it around here somewhere in my recipe piles!
This is still a cake that I love to bake! My kids love it…my friends love it. Everyone is happy when I bake this gorgeous ciambella (ring cake).
Recipe slightly adapted from a Bon Appetit recipe.
Some other cake recipes:
Orange Poppy-Seed Cake
- For the cake:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon finely grated fresh orange zest (use organic orange if possible}
- ¼ teaspoon salt
- 2 sticks 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons poppy seeds
- For the glaze:
- 1 ½ cups confectioners sugar
- 3 Tablespoons fresh orange juice
- Preheat oven to 350F.
- Prep your Bundt pan or tube pan (I like to use baking spray).
- Whisk together flour, baking powder, orange zest, and salt in a bowl.
- Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.
- Beat in eggs until combined. Reduce speed to low, then add flour mixture and
- eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
- Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes.
- Cool cake in pan on a rack 5 minutes, then invert onto rack.
- Whisk together confectioners sugar and orange juice in a bowl until smooth (add more confectioner's sugar or juice a teaspoon at a time if it's too thick or too thin until you get desired consistency).
- Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
- Serve warm or at room temperature.