Poppy Seed Cake

5 from 1 vote

This beloved Davis family recipe is incredibly light, tender, and perfectly moist. The cake comes together in one bowl and is finished with a simple orange, almond, and vanilla glaze that soaks into every bite. It's elegant enough for holidays and brunches, yet easy enough to make any day of the week.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: poppy seed cake

Servings: servings

Author: Elena Davis

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

Elena's Tips

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.

Storage

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