Grand Marnier Poppy Seed Cake
Treat yourself to the luscious and aromatic Grand Marnier Poppy Seed Cake, a perfect harmony of vibrant citrus and delicate nutty flavors. Infused with fragrant orange zest and a splash of Grand Marnier liqueur, this moist and tender bundt cake is studded with crunchy poppy seeds and finished with a light dusting of powdered sugar for an elegant touch. Ideal for brunch gatherings, afternoon tea, or as a showstopping dessert, this easy-to-make cake combines a buttery crumb with a delightful citrus twist. With only 20 minutes of prep time and the irresistible aroma filling your kitchen as it bakes, this citrus poppy seed cake is bound to become your go-to indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Poppy seeds
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 units Large eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Grand Marnier (or orange liqueur)
- 1 tablespoon Orange zest
- 0.5 cups Whole milk
- 0.25 cups Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan, ensuring all areas are evenly coated.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt. Set aside.
In a large mixing bowl, use a stand mixer or hand mixer to cream the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, Grand Marnier, and orange zest until fully incorporated.
On low speed, alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Do this in three additions for the dry ingredients and two additions for the milk.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust the cake generously with powdered sugar before serving.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 36.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 117 mg | 2% | |
*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.
