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Orange Poppy Seed Cake
Yield: 10-12 servings 1x
Prep: 20 minsCook: 1 hourTotal: 1 hour 20 minutes
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teapoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 eggs
- 3/4 cup whole milk
- 1/2 cup poppy seeds
- 1 teaspoon vanilla extract
- Grated zest of 2 large oranges
For the Orange Glaze
- 1/2 cup fresh orange juice
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 325 degrees and set your oven rack to the middle position. Grease and flour a fancy bundt springform pan like this
(use the fancy bottom with the center tube) or a 10-inch bundt pan. Set aside.
- In a bowl, sift together the flour, baking powder and salt. Set aside.
- In the bowl of a standmixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and the milk to the creamed mixture, mixing well after each addition.
- Fold in the poppy seeds, vanilla and orange zest and mix just until evenly combined.
- Pour the batter into your prepared pan.
- Bake for 50 to 60 minutes or until the edges of the cake shrink slightly away from the sides of the pan and a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for about 30 minutes and then turn out onto a cake rack or plate to cool.
- Prepare the glaze by mixing the orange juice and sugar together until the sugar dissolves.
- Using a toothpick or cake tester, prick holes throughout the top of the cake and slowly spoon or brush the glaze over the cake, allowing the glaze to seep into the cake.
- Slice to serve.
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Notes
Because this cake bakes at such a low temperature, try to avoid opening the oven to check on the progress of the cake during the baking time. Sharing from personal experience – if the oven temperature cools down too much while the cake bakes, the center of the cake may collapse.
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