Orange Poppy Seed Cake with Citrus Glaze
A tender, moist butter cake studded with poppy seeds and brightened by fresh orange zest and juice. The simple orange glaze adds subtle sweetness without overwhelming the delicate citrus flavor. Perfect for afternoon tea, brunch gatherings, or as an elegant dessert. This version balances the earthiness of poppy seeds with bright citrus notes, creating a sophisticated yet approachable cake that works year-round.
Ingredients
- 1 ¼ cup all-purpose flour
- 1 tablespoon poppy seed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar, granulated
- ¼ cup butter, softened
- ¼ cup sour cream, light
- 2 large eggs
- 1 teaspoon orange zest, freshly grated
- ¼ cup orange juice, fresh
- 6 tablespoon powdered sugar
- 1 tablespoon orange juice, fresh
Instructions
- 1
Heat oven to 350°F and grease an 8-inch square baking pan.
- 2
Whisk together flour, poppy seed, baking soda, baking powder and salt in a bowl.
- 3
In another bowl, beat sugar and softened butter at medium speed until creamy, scraping often.
- 4
Add sour cream, eggs and orange zest to the butter mixture, continue beating and scraping until well combined.
- 5
Reduce speed to low and gradually add the flour mixture alternately with orange juice, scraping constantly until just mixed.
- 6
Pour batter into prepared pan.
- 7
Bake 25-30 minutes until a toothpick inserted in the center comes out clean.
- 8
Stir powdered sugar and orange juice together for glaze.
- 9
Drizzle glaze over warm cake and serve warm or at room temperature.
Tips
Bring all ingredients to room temperature before mixing for better emulsification and a more tender crumb.
Grate orange zest before juicing to capture maximum flavor and fragrance from the fruit.
Do not overmix after adding the flour mixture to avoid developing gluten and creating a dense cake.
Good to Know
Cover and store at room temperature up to 2 days, or refrigerate up to 4 days in an airtight container.
Bake cake 1 day ahead without glaze. Apply glaze up to 4 hours before serving for best texture.
Serve at room temperature or slightly warm with tea, coffee, or a scoop of vanilla ice cream.
Common Mistakes
Overmixing the batter after adding flour will develop gluten and result in a dense, tough cake.
Adding cold eggs and sour cream will prevent proper emulsification and may cause the batter to curdle.
Overbaking will dry out the cake; test with a toothpick starting at 25 minutes.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh-squeezed orange juice instead of bottled?
Yes. Fresh juice will provide more vibrant citrus flavor and aroma. Strain to remove pulp if you prefer a smoother cake. Room temperature juice mixes more evenly into the batter.
What if I don't have poppy seeds?
Omit them without affecting the cake structure. Alternatively, substitute with sesame seeds or increase vanilla extract to 1.5 teaspoons for additional flavor depth.
How long can I keep this cake?
Unglazed cake keeps 2 days at room temperature or 4 days refrigerated in an airtight container. Glazed cake is best consumed within 1 day as the glaze softens over time.