Tried and True Poppy Seed Cake
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.
Servings: 12 servings
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
Cake
- Preheat oven to 350 degrees F. Spray a bundt pan with cooking spay, or grease and flour, and set aside.
- 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.
- 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!)
Glaze
- Make the glaze by combining all the glaze ingredients in a small bowl. Whisk until smooth.
Notes
- 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.
Nutrition
Calories: 510kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 384mg | Potassium: 113mg | Fiber: 1g | Sugar: 44g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
