Ingredients for Orange Poppy Seed Cake
- 1 cup (2 sticks) softened unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- zest of 1 large orange
- 1/4 cup fresh orange juice (for glaze)
- 1 1/2 cups powdered sugar (for glaze)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Poppy Seed Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orange Poppy Seed Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 tablespoons poppy seeds, 1 teaspoon vanilla extract, and the zest of 1 large orange.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The edges should also begin to pull away from the sides of the pan.
- Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- Once slightly cooled, prick the cake with a toothpick 1 ½ inches apart. Drizzle evenly with the orange glaze (recipe below).
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
211g
Fat
45g
Carbs
26g
