I tried this recipe on a whim last week for our tea party, and I’m so glad I did. It’s delicious, not too heavy, and was enjoyed by everyone, which makes it the perfect addition to our tea party rotation. I’m sure you could turn this into a lemon poppyseed cake if you so desired…I could also see adding an extra tablespoon or so of poppy seeds to the batter, if you wanted it to be heavier on the poppy seeds!
- 2 tablespoons poppyseeds
- 1/4 cup whole milk, room temperature
- 3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon grated orange zest
- 2 teaspoons vanilla extract
- 3/4 cup fresh-squeezed orange juice
- Orange glaze (recipe below)
In a small bowl, soak poppyseeds in milk for 2 hours.
Preheat oven to 325. Generously grease and flour a 12-cup bundt pan.
In a large bowl, combine flour, baking powder, and salt; set aside.
In a large bowl, cream butter until smooth, gradually stir in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest, vanilla extract, and poppyseed mixture. Stir in flour mixture and orange juice alternately in three additions, beginning and ending with flour. Pour batter into prepared pan.
Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate. Spoon orange glaze over warm cake.
1 cup powdered sugar
1 teaspoon grated orange zest
2 to 3 tablespoons fresh-squeezed orange juice
In a small bowl, combine sugar and orange zest. Stir in orange juice until smooth. Spoon over warm cake.
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