This Orange Poppyseed Cake is a delightful balance of bright citrus flavor and subtle nuttiness from the poppy seeds. It’s a moist and fluffy cake, infused with the zest and juice of fresh oranges, giving it a naturally sweet and tangy flavor that pairs perfectly with the delicate crunch of poppy seeds. Whether you enjoy it with a cup of tea in the afternoon or serve it as a dessert at a special gathering, this cake is sure to impress with its refreshing and light taste. A simple orange glaze tops it off, adding a touch of sweetness and enhancing the citrusy goodness of the cake.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest (about 1 large orange)
- 1/4 cup fresh orange juice
- 1/2 cup milk
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Orange Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh orange juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the orange zest, orange juice, and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Stir in the poppy seeds until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar and orange juice together until smooth. Drizzle over the cooled cake.
Enjoy your delicious Orange Poppyseed Cake!
