Orange Poppy Seed Cake
Brighten up your dessert table with this moist and zesty Orange Poppy Seed Cake, a delightful treat that perfectly balances citrusy sweetness with the nutty crunch of poppy seeds. Made with freshly squeezed orange juice and fragrant orange zest, this cake bursts with natural flavor in every bite. The soft, tender crumb is achieved with the addition of sour cream, while a luscious orange glaze drizzled over the top adds a stunning finish. Quick to prepare in just 20 minutes and baked to golden perfection in 40 minutes, this cake is a crowd-pleaser ideal for any occasion, from brunch gatherings to afternoon tea. Serve it freshly sliced, and watch as the vibrant citrus notes make it an instant favorite. Perfect for orange dessert lovers, this recipe is as delicious as it is simple to make!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 tablespoons poppy seeds
- 115 grams unsalted butter, softened
- 2 large eggs
- 150 milliliters orange juice, freshly squeezed
- 1 tablespoon orange zest
- 120 grams sour cream
- 120 grams powdered sugar
- 2 tablespoons orange juice (for glaze)
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large mixing bowl, cream the softened butter using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter, mixing well after each addition.
Mix in the orange juice, orange zest, and sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of orange juice in a small bowl until smooth.
Once the cake is completely cool, drizzle the orange glaze over the top, allowing it to spill over the sides for a decorative finish.
Slice and serve the orange poppy seed cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 550.5 g | 200% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 342.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 562 mg | 43% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 952 mg | 20% | |
*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.
