Description
This Orange Poppy Seed Bundt Cake is a moist, flavorful dessert bursting with fresh citrus notes. Tender crumbed with a perfect balance of tangy orange zest and sweet poppy seeds, it is finished with a delicate orange simple syrup and glaze that keeps it wonderfully moist and irresistible. Ideal for celebrations or an elegant afternoon treat, this cake brings a sunny brightness to every bite.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup poppy seeds (36g)
Cake Wet Ingredients
- ¼ cup orange zest (about 1.5 full oranges)
- 1¾ cups granulated sugar (350g)
- 4 large eggs (room temperature)
- ⅔ cup vegetable oil (160g)
- 2 teaspoons vanilla paste or extract
- 1⅓ cups full-fat sour cream (300g)
- ⅔ cup freshly squeezed orange juice (160g)
Simple Syrup
- ¼ cup granulated sugar (50g)
- ¼ cup freshly squeezed orange juice (60ml)
- ¼ cup water (60ml)
Orange Glaze
- 2 cups powdered sugar (240g)
- ¼ cup freshly squeezed orange juice (60ml)
- 1 tablespoon orange zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Grease and flour a bundt pan thoroughly, tapping out any excess flour to prevent sticking.
- Infuse Sugar with Orange Peel: Peel 1½ large oranges using a vegetable peeler, then add the peels and granulated sugar to a food processor or blender. Pulse until orange peels are finely blended and sugar turns a bright orange color, infusing it with citrus aroma.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. Set aside for later use.
- Mix Wet Ingredients with Sugar: Transfer the orange-infused sugar into the bowl of a stand mixer. Add the eggs, vegetable oil, and vanilla extract, then beat on medium-low speed until well combined and smooth.
- Incorporate Dry and Wet Ingredients: Alternating between dry and wet ingredients, add half of the flour mixture into the mixer on low speed, followed by all the sour cream, then the remaining flour mixture. Mix just until combined. Finally, mix in the freshly squeezed orange juice and poppy seeds until evenly distributed.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40–50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and let cool in the pan on a wire rack for 15 minutes.
- Prepare Simple Syrup: While the cake bakes, combine granulated sugar, orange juice, and water in a small saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat.
- Apply Simple Syrup: Carefully invert the slightly cooled cake onto a serving platter so the bottom is now on top. Brush the warm simple syrup evenly over the entire cake to enhance moisture and flavor.
- Make the Orange Glaze: Once the cake is completely cool, whisk together powdered sugar, orange zest, and fresh orange juice in a bowl until smooth and pourable.
- Glaze the Cake: Pour the orange glaze over the top of the cake, allowing it to drizzle down the sides. Sprinkle additional orange zest over the glaze for a fresh, vibrant finish.
Notes
- Use room temperature eggs for better batter emulsification and volume.
- Freshly squeezed orange juice and zest provide the best citrus flavor.
- Make sure not to overmix the batter to keep the cake tender.
- The simple syrup adds moisture and extends cake freshness.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to one week.
- Allow the cake to cool completely before glazing to prevent melting.
- You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
