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Orange and Poppy Seed Cake

Orange and Poppy Seed Cake

Delicious and moist Orange and Poppy Seed Cake, perfect for gatherings and special occasions.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 400 kcal

Equipment

  • 8-inch round cake pan
  • Large mixing bowl
  • electric mixer

Ingredients
  

Orange and poppy seed cake

  • 210 grams plain flour or all purpose flour
  • 2.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 200 grams caster sugar or granulated sugar
  • 2 tablespoons poppy seeds
  • 1 zest orange
  • 3 tablespoons fresh orange juice
  • 120 ml vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml Greek yogurt *
  • 60 ml milk

Orange cream cheese frosting

  • 115 grams butter, softened
  • 250 grams full fat cream cheese, room temperature, roughly chopped
  • 375 grams icing sugar or powdered sugar
  • 1-2 tablespoons fresh orange juice
  • Orange zest to decorate optional

Instructions
 

Preparation

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
  • In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
  • In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
  • Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined – but be careful not to over mix. Spoon batter into prepared tin.
  • Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
  • To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy.
  • Add sugar, 1 cup at a time, and continue to beat until smooth.
  • Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.

Notes

Greek yogurt: You can use sour cream instead of Greek yogurt. This ingredient ensures a soft and tender cake. Note for UK readers: I’ve been told that it’s hard to find blocks of cream cheese in the UK. If you use spreadable cream cheese, your frosting will be quite runny. You might want to use a buttercream frosting instead and add a squeeze of fresh orange juice.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg
Keyword baking, cake, cream cheese frosting, dessert, Orange and Poppy Seed Cake, Orange Flavor
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