Poppy Seed Cake

5 from 1 vote

This tried-and-true Poppy Seed Cake 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!

Prep Time10

Cook Time1

Total Time1 10

Course: Brunch, Dessert

Cuisine: American

Keyword: cake, poppy seed cake

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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.

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