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poppyseed almond cake with orange almond glaze on a cake plate

Tried and True Poppy Seed Cake

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5 from 1 review

Incredibly light 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! Who doesn’t love a one bowl cake? This cake looks and tastes fancy with minimal effort. The light and tender cake are 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.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x


Units Scale


  • 3 eggs (room temperature)
  • 1 1/8 cup oil
  • 2 cups sugar
  • 3 cups all purpose flour
  • 1 1/2 tablespoons of poppy seeds
  • 1 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt


  • 1/4 cup orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons butter, melted
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract



  1.  Preheat oven to 350 degrees F. Spray a bundt pan with cooking spay, or grease and flour, and set aside.
  2. In a large mixing bowl, with an electric mixer, whip the sugar and eggs until you obtain a creamy and fluffy texture. About 5-8 minutes. Add milk, oil, vanilla extract, almond extract, and poppy seeds to the bowl. Mix to incorporate with a whisk until smooth. Sift in the flour, salt, and baking powder to the wet ingredients. Mix to combine with an electric mixer. No more than 1 minute.
  3.  Pour batter into prepared bundt pan and bake for 60 minutes. Make the glaze (directions below). Allow the cake to cool. Invert the cake onto a cake plate. Pour the prepared glaze over the cake and let it drip down the sides. Mangia! (Eat!)


  1.  Make the glaze by combining all the glaze ingredients in a small bowl. Whisk until smooth.


  • Honestly, on a lazy day I make this cake without the glaze and just dust with powdered sugar. It is delicious both ways!
  • Storing and Freezing Instructions:
  • 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. Thaw overnight on the countertop before serving.
  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 60 minutes
  • Category: Sweet
  • Method: American
  • Cuisine: American