Orange and poppy seed cake


For the cake :
– 120g of granulated sugar
– 1,5 tbsp of orange zest
– 125g of softened unsalted butter
– 3 eggs
– 4 tbsp of orange juice
– 2 tbsp of poppy seeds
– 220g of all-purpose flour
– 1,5 tsp baking powder
– 150ml of cow milk

For the glaze & toppings :
– 80g of icing sugar
– 2 tbsp of orange juice
– 1 tsp of orange zest


1. Preheat your oven to 180°C. Grease the bottom and the sides of a loaf pan with melted butter (or vegetable oil) and line it with parchment paper.

2. Add the sugar and the orange zest to a medium mixing bowl. Massage everything together with your fingers until fragrant and until the sugar turns a pale orange.

3. Add the softened butter to the mixing bowl. Using an electric mixer on medium-high speed, beat for about 3 minutes until light and fluffy.

3. While mixing on medium speed, add the eggs one at a time. Add the orange juice and the poppy seeds and mix again.

5. In a small bowl, combine the flour and the baking powder. Return to your mixing bowl, bring your electric mixer to low speed and pour in half of the flour mixture and half of the milk. Continue mixing while adding the remaining milk and flour until everything is combined.

6. Pour the batter into the loaf pan and bake for about 45 minutes (to check if it’s completely cooked, insert a toothpick in the center of the cake – if it comes out clean, it is ready).

7. Let the cake cool for about 15 minutes in the pan, then transfer it onto a cooling rack.

8. Make the orange icing glaze : in a bowl, whisk in the icing sugar with the orange juice until well combined.

9. Before serving the cake, pour the glaze and top with the remaining orange zest.

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