Orange Poppy Seed Bundt Cake

Name: Orange Poppy Seed Bundt Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 20 min
Ingredients: 3 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cup granulated sugar; 2 tablespoons orange zest; 3/4 cup orange juice, freshly squeezed; 1/4 cup sour cream or yogurt; 4 large eggs; 1 1/2 teaspoons vanilla; 1/2 teaspoon almond extract; 1 cup canola oil; 1/4 cup poppyseeds; 1/2 cup water; 1/2 Cup granulated sugar; 3 Tablespoons orange juice, freshly squeezed; 2 orange peels; 2 cups powdered sugar; 1 tablespoon orange zest; 2-3 tablespoons orange juice, freshly squeezed; 1/4 teaspoon almond extract

This moist Orange Poppy Seed Bundt Cake is a simple cake that is a burst of citrusy goodness! Infused with fresh oranges and then topped with an orange glaze, it's the perfect treat to brighten up any occasion or simply to satisfy your sweet tooth!

Servings 12 servings

Author Joshua Snyder

Prep time

20 Min

Cook time

1 H & 15 M

Inactive time

45 Min

Total time

2 H & 20 M

Orange Poppy Seed Bundt Cake

Ingredients

3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cup granulated sugar
2 tablespoons orange zest
3/4 cup orange juice, freshly squeezed
1/4 cup sour cream or yogurt
4 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup canola oil
1/4 cup poppyseeds

Orange Simple Syrup

1/2 cup water
1/2 Cup granulated sugar
3 Tablespoons orange juice, freshly squeezed
2 orange peels

Orange Glaze

2 cups powdered sugar
1 tablespoon orange zest
2-3 tablespoons orange juice, freshly squeezed
1/4 teaspoon almond extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt cake pan.
In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant.
Add the orange juice, sour cream or yogurt, eggs, vanilla extract, almond extract, and canola oil to the sugar mixture. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the poppyseeds.
Pour the batter into the prepared Bundt cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the orange simple syrup. In a small saucepan, combine the water, granulated sugar, orange juice, and orange peels.
Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove from heat and let the syrup cool.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
Use a skewer to poke holes all over the bottom of the cake.
Using a spoon or a squeeze bottle, distribute the cooled orange simple syrup over the bottom of the cake, making sure to evenly fill the holes. Let sit for 20 minutes.
Then, invert the cake onto a wire rack set over parchment paper lined baking sheet.
To make the orange glaze, whisk together the powdered sugar, orange zest, orange juice, and almond extract in a bowl.
Whisk until smooth and pourable. Add more orange juice if needed to achieve the desired consistency.
Place the cooled cake on a serving platter and drizzle the orange glaze over the top, allowing it to drip down the sides.
Let the glaze set for about 15-30 minutes before serving.

Notes

To make your own cake flour, combine 1 cup of all-purpose flour with 2 tablespoons of cornstarch and sift them together. (for every cup of cake flour)

Use fresh oranges for a vibrant citrus flavor. Avoid using bottled juice, as it may contain additives.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer shelf life.