Orange Poppy Seed Cake
This recipe for Orange-Poppy Seed Cake produces a wonderfully moist and flavorful cake.
Make Ahead Tip: Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and freeze until firm. Once firm, place cake in a 2-gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours.
Orange Poppy Seed Cake
This recipe for Orange Poppy Seed Cake produces a wonderfully moist and flavorful cake.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 cup poppy seed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cooking oil
- 3 eggs
- 3/4 cup milk
- 2 teaspoons finely shredded orange peel
- 1/2 cup orange juice
- 1 cup sifted confectioners’ sugar (optional)
- 3 to 4 teaspoons orange juice (optional)
Instructions
- Grease and lightly flour a 10-inch fluted tube pan; set pan aside. Heat oven to 350 degrees F.
- In a large bowl stir together flour, sugar, poppy seed, baking powder and salt.
- Add oil, eggs, milk, orange peel and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined.
- Pour batter into prepared pan.
- BakeĀ for 50 to 55 minutes or until a wooden pick inserted near center of cake comes out clean.
- Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.
- If glaze is desired, in a small bowl combine confectioners’ sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days.
Notes
* For best results, instead of greasing and flouring, use our Pan Release.
Photo credit: secretlondon123 on Visual Hunt / CC BY-SA
