Poppy Seed Cake with Glaze
This post may contain affiliate links. Please read our disclosure policy.
This tried-and-true Poppy Seed Cake with Glaze is incredibly moist and tender, topped with a flavorful orange, almond, and vanilla glaze. It’s a wonderful addition to your brunch or dessert menu, and the entire cake comes together in one bowl!
For more baked treats perfect for brunch, take a look at my Zucchini Bread and Easy Lemon Loaf Cake.
Quick Look: Poppy Seed Cake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 10 minutes
- Servings: 12 people
- Dietary Info: Vegetarian, can be made gluten-free
- Method: One-bowl cake + glaze finish
- Technique: Whip eggs and sugar until fluffy, gently incorporate the remaining batter ingredients, bake, then spoon on the homemade glaze
- Flavor/Texture: Light, moist, tender, citrusy
A Family Recipe With Sweet Memories
My mother-in-law, Sharon, introduced me to this poppy seed cake almost 17 years ago, and it has been a favorite in our family ever since. My husband vividly remembers eating it at their family ranch in the Sawtooth Mountains, where Sharon would make it the day before and carefully pack it in a plastic cake carrier for their family weekends of fishing, BBQing, and swimming. Somehow, that cake always made it there in one piece after the long, bumpy ride to their secluded 100-acre ranch!
I love that a recipe can hold so many memories, and this cake has certainly done that for our family. For more well-loved recipes from my husband’s side of the family, try these Peanut Butter Bars and Carrot Sheet Cake!
Made With Amore,
“This bundt cake was outstanding! Made it for a party and it was so good and very well received.”
– Gina
Table of Contents
Simple Ingredients
This beloved family cake uses a handful of classic baking ingredients.
- Poppy Seeds: Add the signature flavor!
- Vanilla and Almond Extracts: Work together to give the cake a warm flavor.
- Sugar and Flour: Create the foundation of the cake.
- Oil: Keeps the cake exceptionally moist and tender.
- Glaze: Combines orange juice, orange zest, butter, sugar, vanilla, and almond extract for a sweet citrus finish that soaks into every bite.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
- Oil Options: Use another neutral-flavored oil you have on hand.
- Lemon Variation: Replace the orange juice and zest with lemon for a brighter citrus flavor. If you like lemon as much as I do, try my Lemon Olive Oil Cake and Lemon Mousse.
- Glaze Options: Skip the glaze and opt for a powdered sugar finish, like in my Easy Italian Pear Cake Recipe.
How To Make Glazed Poppy Seed Cake
This cake looks and tastes fancy with minimal effort. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 350°F. Generously grease the Bundt pan with a baking spray with flour. Set aside. In a large mixing bowl, beat the eggs and sugar with an electric mixer until pale, thick, and fluffy, about 5 minutes.
- Add the oil, milk, vanilla extract, almond extract, and poppy seeds. Whisk until smooth and well combined.
- Add the flour, baking powder, and salt. Mix on low speed just until incorporated, about 30 to 60 seconds. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes. Don’t wait any longer, as you’ll risk having your cake stick to the pan.
- Use a small spatula to carefully work around the edges and detailed areas of the pan. Carefully invert onto a serving platter or cooling rack.
- While the cake cools, combine the orange juice, orange zest, melted butter, sugar, vanilla extract, and almond extract in a small bowl.
- Whisk until the sugar is mostly dissolved and the glaze is smooth.
- Slowly spoon or pour the glaze over the slightly warm cake, allowing it to soak in and drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Poppy Seed Cake with Glaze FAQs
Store the cake covered at room temperature for 2-3 days. To freeze, allow the cake to cool completely, then covered tightly and freeze for up to 3 months (do not freeze with glaze). Thaw overnight on the countertop before serving. Make glaze and top with glaze just before serving.
The oil helps keep the cake moist and tender. Avoid overmixing the batter once you add the flour, and don’t overbake the cake.
Yes! You can use another cake pan, but the baking time will vary depending on its size and depth. Watch for the cake to test done with a toothpick.
Serving Suggestions
I love serving this poppy seed cake alongside a cup of coffee or tea for brunch, or as a sweet finish after a family meal. For a full brunch spread, pair it with a Breakfast Casserole with Potato and Egg or a Spinach Frittata, and add an Italian Fruit Salad on the side. If you’re building a dessert table, Butter Cake or Angel Food Cake with Strawberries would also be lovely alongside it.
My Pro Tips
Recipe Tips
- Use a baking spray with flour. I recommend Baker’s Joy or a similar baking spray made specifically for cakes. Spray the Bundt pan very generously, making sure you reach every little groove and crevice.
- Don’t let the cake cool too long in the pan. This is important! Let it rest for 10 to 15 minutes after baking, then turn it out. Waiting longer can make the cake more likely to stick.
- Gently loosen before flipping. Use a small, thin silicone or plastic spatula to carefully work around the edges and detailed areas of the pan. Take your time and gently create a little separation before turning the cake out.
- Be extra careful with intricate Bundt pans. The more detailed the design, the easier it is for small pieces of cake to stick. A generous, even coating of baking spray makes a big difference.
- Don’t panic if a small piece sticks. Bundt cakes can be a little finicky, even when you’ve prepared the pan well. Carefully loosen any stuck areas and remember that a glaze or dusting of powdered sugar can beautifully finish the cake.
More Cake Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Poppy Seed Cake
Ingredients
Cake
- 3 eggs, room temperature
- 1 ⅛ cup oil
- 2 cups granulated sugar
- 3 cups all purpose flour
- 1 ½ tablespoons poppy seeds
- 1 ½ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
Glaze
- ¼ cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons butter, melted
- ½ cup pwodered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan or coat well with baking spray. Set aside.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer until pale, thick, and fluffy, about 5 minutes. This step creates the cake’s signature light texture.
- Add the oil, milk, vanilla extract, almond extract, and poppy seeds. Whisk until smooth and well combined.
- Add the flour, baking powder, and salt. Mix on low speed just until incorporated, about 30 to 60 seconds. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a serving platter or cooling rack.
Make the Orange Almond Glaze
- While the cake cools, combine the orange juice, orange zest, melted butter, sugar, vanilla extract, and almond extract in a small bowl.
- Whisk until the sugar is mostly dissolved and the glaze is smooth.
- Slowly spoon or pour the glaze over the slightly warm cake, allowing it to soak in and drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Notes
- Use a baking spray with flour. I recommend Baker’s Joy or a similar baking spray made specifically for cakes. Spray the Bundt pan very generously, making sure you reach every little groove and crevice.
- Don’t let the cake cool too long in the pan. This is important! Let it rest for 10 to 15 minutes after baking, then turn it out. Waiting longer can make the cake more likely to stick.
- Gently loosen before flipping. Use a small, thin silicone or plastic spatula to carefully work around the edges and detailed areas of the pan. Take your time and gently create a little separation before turning the cake out.
- Be extra careful with intricate Bundt pans. The more detailed the design, the easier it is for small pieces of cake to stick. A generous, even coating of baking spray makes a big difference.
- Don’t panic if a small piece sticks. Bundt cakes can be a little finicky, even when you’ve prepared the pan well. Carefully loosen any stuck areas and remember that a glaze or dusting of powdered sugar can beautifully finish the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I wondering what type of oil did you use for this recipe?
Any non flavored oil works best- like avocado oil!
This bundt cake was outstanding! Made it for a party and it was so good and very well received. I actually even used Bob’s Red Mill 1:1 Gluten Free flour because several people at the party can’t eat gluten and it was wonderful – would have never known it was gluten free. Thank you for this delicious recipe – will definitely be making this one again!
I am so happy you loved it. Great to know about Bob’s Red Mill 1:1. Love their products.