Poppy Seed Cake
This post may contain affiliate links. Please read our disclosure policy.
Looking for a last minute dessert that will be a showstopper? Incredibly moist and tender this tried and true Poppy Seed Cake with orange almond and vanilla glaze is the perfect addition to your brunch or dessert menu! Did I mention- it is a one bowl cake? Easy and delicious. Win! Win!
This cake looks and tastes fancy with minimal effort. The rich and moist cake is drowned in a sweet orange almond and vanilla glaze to create the most delightful flavor combination. This is a tried and true Davis family recipe. I know you will love to serve it for weekend gatherings and special occasions.
My mother-in-law, Sharon, introduced me to this poppy seed cake almost 17 years ago and it is one I love to make and share when we have guests. Everyone LOVES this cake. It is easy enough that I can make it on a weekday for a sweet treat that the entire family enjoys, or save for a special occasion. It is a great excuse to gather in the kitchen and chat while enjoying a delicious slice of cake.
Table of Contents
- Simple Ingredients
- Why Add Poppy Seeds to a Cake?
- Almond and Vanilla Flavoring in Poppy Seed Cake
- Storing and Freezing Instructions Poppy Seed Cake
- Sharon’s Poppy Seed Cake Story
- Made with Amore, Elena.
- From My Cucina to Your Table. Mangia! Mangia! (Eat!)
- More Delicious Sweet Recipes for YOU
- Poppy Seed Cake Recipe
Simple Ingredients
Cake
- Oil (such as avocado or canola)
- Sugar
- Flour
- Poppyseeds
- Vanilla Extract
- Almond Extract
- Milk
- Baking Powder
- Salt
Glaze
- Orange Juice
- Orange Zest
- Butter
- Sugar
- Vanilla Extract
- Almond Extract
Honestly, on a lazy day I make this cake without the glaze and just dust with powdered sugar. It is delicious both ways!
Why Add Poppy Seeds to a Cake?
Blue poppy seeds are produced throughout Europe and possess a distinct almond flavor as opposed to the mellower taste of white and brown poppy seeds. Poppy seeds for baking must be toasted or baked before for their flavor to be at their peak. You will love the taste of poppy seeds in this cake!
Poppy seeds perform several functions in baked goods such as:
Flavor: provide a rich nutty flavor, may be intensified by toasting.
Aroma: provide a mild nutty aroma.
Texture: contributes a crunchy texture.
I absolutely love the addition of poppy seeds in baked goods and breads. After trying this cake I know you will too!
Almond and Vanilla Flavoring in Poppy Seed Cake
The vanilla and almond flavoring really set this cake apart from any other poppy seed cake I’ve ever tried. The flavors make the aromatic scent of the poppy seeds POP! All the flavors work so well to create a delicate flavor in this delicious poppy seed cake.
Storing and Freezing Instructions Poppy Seed Cake
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.
Sharon’s Poppy Seed Cake Story
My husband vividly remembers eating this poppy seed cake every year at their family ranch in the sawtooth mountains. His mom, Sharon, would make it the day before and pack it in a plastic cake carrier to enjoy while they spent the weekend with family fishing, BBQing, and swimming. He was always amazed that the cake made it in one piece after the long and bumpy ride to their secluded and magical 100 acre ranch. The sweet almond poppy seed cake infused with orange glaze tasted even better when he ate it in the crisp mountain air. Isn’t it funny how one cake can create a memory for a lifetime? We hope this cake becomes a treasured family recipe in your home too.
Made with Amore, Elena.
From My Cucina to Your Table. Mangia! Mangia! (Eat!)
More Delicious Sweet Recipes for YOU
Easy “Crack” Lemon Bars (Winning Recipe)
Easy Almond Sponge Cake with Italian Cream
Italian Crumble Cake with Jam Filling
Italian Crumble Cake Pastry Cream Filling
Kefir Honey Panna Cotta Italian Recipe (Easy)
Poppy Seed Cake
Ingredients
Cake
- 3 eggs, room temperature
- 1 ⅛ cup oil
- 2 cups 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 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
- Room-temperature eggs create the fluffiest cake texture.
- Beat the eggs and sugar until pale and airy; this is the secret to a light crumb.
- Grease every corner of the Bundt pan well to ensure a clean release.
- For a stronger citrus flavor, add a little extra orange zest to the glaze.
- In a hurry? Skip the glaze and dust the cooled cake with powdered sugar. It’s equally delicious.
- Store covered at room temperature for up to 3 days.
- Freezing: Allow the cake to cool completely. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature before serving.
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.