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Orange Poppyseed Cake

Orange Poppyseed Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon fresh orange zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 tablespoons poppy seeds
  • 3/4 cup powdered sugar
  • 2 to 3 tablespoons fresh orange juice

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Whisk the flour, baking powder, and salt in a bowl.
  2. In a large bowl, beat the butter, sugar, and orange zest until fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, then the vanilla.
  4. Mix in the flour mixture and milk in alternating additions on low speed. Fold in the poppy seeds.
  5. Scrape the batter into the pan, smooth the top, and bake 45 to 55 minutes until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
  6. Whisk the powdered sugar with 2 tablespoons orange juice, adding more juice if needed to reach drizzling consistency. Pour over the cooled cake, let set 10 minutes, then slice.

Notes

Wait until the cake is fully cool before glazing. A warm cake will absorb the glaze and you lose the glossy shell. If the toothpick has moist crumbs but not wet batter, the cake is done; overbaking dries it out quickly.