Orange Poppy Seed Cake

5 from 3 votes

Perfectly moist and soft orange poppy seed cake with just 15 minutes of hands-on kitchen time.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 271kcal

Author: Claudy

Preheat the oven to 350°F and grease an 8.5x5.5 inch loaf pan.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside for now.
In a large separate bowl, beat the butter with the sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the orange zest.
Alternately add the flour mixture and the orange juice and milk to the butter mixture, beginning and ending with the flour mixture, and mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
For the glaze, whisk together the powdered sugar, orange juice, and salt until smooth and pourable.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, orange juice, and salt until smooth and pourable.
Drizzle the glaze over the cooled cake, letting it run down the sides. Let the glaze set before slicing and serving.

When it comes to baking, always use a kitchen scale or stick to the level and spoon method to measure the ingredients perfectly. This makes all the difference in the texture and flavor of the cake.

Make sure you don't overbake the cake. Take it out of the oven and allow it to cool down at just the right time to get the perfect moist and soft cake.

Avoid overmixing the batter, especially after you add in the flour. This will cause the cake to become dense.