Orange Poppy-Seed Bundt Cake

prepared by and photo by Emily S. Downs

Many times lemon poppy-seed cakes and cookies are offered, but how about orange poppy-seed cake?  Citrusy and full-flavored, serve this with coffee, tea or for dessert.

Size: serves 12 : 1 bundt

1/2 cup sweet butter, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup poppy seeds
1 tsp vanilla extract
Grated zest of 2 oranges
FOR THE ORANGE GLAZE: 1/2 cup fresh orange juice & 1/2 cup granulated sugar


Preheat oven to 345F.  Grease a 10″ bundt pan.

Cream butter and sugar together in a bowl until light and fluffy.  Add eggs, one at a time, mixing well after each addition.  Sift flour, baking powder and salt together.  Add to creamed mixture alternately with milk.  Mix well after each addition.  Fold in poppy seeds, vanilla and grated orange zest.

Pour batter into prepared pan.  Place on middle rack of oven and bake at 325F  for 50-60 minutes or until edges slightly shrink form sides of pan.  Cake tester should come out clean.  Let cake cool in pan for 30 minutes before removing.

When cake has cooled, prick holes in 1  1/2″ apart with a long toothpick or skewer.  Pour the orange glaze evenly over top.  Serve warm with ice cream on side.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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