Easy Orange and Poppyseed Cake
Brighten up your day with this Easy Orange and Poppyseed Cake, a simple yet stunning dessert that combines the zesty flavor of fresh oranges with the delightful crunch of poppy seeds. Perfectly moist and bursting with citrusy goodness, this cake is a breeze to prepare in just 15 minutes of hands-on time. Made with a blend of orange zest, fresh orange juice, and soft, buttery batter, this recipe delivers a light and fluffy texture that pairs beautifully with its subtle nutty undertones. A dusting of powdered sugar adds an elegant finishing touch, making this cake ideal for brunches, afternoon tea, or casual gatherings. Whether served plain or with a dollop of whipped cream, this classic orange poppyseed cake is sure to become your go-to recipe for a vibrant citrus dessert.
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Recipe Information
Ingredients
- 225 grams all-purpose flour
- 200 grams sugar
- 125 grams unsalted butter, softened
- 3 large eggs
- 2 teaspoons baking powder
- 120 milliliters milk
- 2 oranges orange zest
- 100 milliliters fresh orange juice
- 2 tablespoons poppy seeds
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan with butter or line it with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition to fully incorporate them.
In a separate bowl, sift together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined.
Stir in the orange zest, orange juice, and poppy seeds, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Once cooled, dust the top of the cake with powdered sugar for a simple and elegant finish.
Slice and serve the cake on its own or with a dollop of cream for added decadence.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 230.8 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 572 mg | 44% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
