Orange and Poppy Seed Cake
This delightful orange and poppy seed cake is full of zesty flavors and a crunchy texture, making it perfect for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup fresh orange juice Use freshly squeezed for best flavor.
- 1 large Zest of 1 orange
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, salt, and poppy seeds until well combined. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the orange juice, orange zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined, avoiding overmixing.
- Pour the batter into the prepared cake pan and spread it evenly.
Baking
- Bake for about 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.
Notes
For serving, dust with powdered sugar or drizzle with orange glaze. Pair slices with whipped cream or ice cream for an indulgent treat. Ensure to store covered at room temperature for a few days or refrigerate for longer storage.