This fragrant Orange Blossom Poppy Seed Cake is lightly sweet and has a delicate, floral orange flavor. It’s finished off with a dusting of powdered sugar and is a perfect pairing for coffee and tea!
After seeing a similar cake at Eataly during a recent trip to Chicago, we got inspired to create a cake that could easily be enjoyed for breakfast and dessert. Sort of like those thick slices you get at coffee shops. The ones that are best enjoyed by tearing off a piece and dunking it into a foamy cappuccino.
Well, this orange blossom poppy seed cake ticks all those boxes! It’s light, fluffy, and has the most perfect brown crust on the outside. The orange blossom water adds a delicate, floral flavor with a hint of orange that’s complemented by extra-virgin olive oil.
For similar cake recipes, try our Raspberry Lemon Loaf Cake or this Lemon Blueberry Ricotta Pound Cake!
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Ingredient Notes
The full list of ingredients and their quantities is in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- All-Purpose Flour: Use a scale to accurately measure your flour.
- Poppy Seeds: You’ll need 2 tablespoons.
- Oranges: 2 large oranges or 2-3 smaller oranges should give you enough zest and juice.
- Eggs: Set them out 1-2 hours beforehand or place them in a bowl of warm water for 5-10 minutes to bring them to room temperature.
- Full-Fat Greek Yogurt: Leave it out for 1-2 hours to bring it to room temperature.
- Extra-Virgin Olive Oil: This elevates that aromatic flavor from the orange blossom water and moistens the cake.
- Orange Blossom Water: This fragrant liquid adds a floral touch to desserts along with a hint of orange. Be careful not to buy an extract or a concentrate as those will be a lot more potent. We use Cortas which should be available at most grocery stores.
Kitchen Equipment
- Kitchen Scale
- Oven Thermometer
- Mixing Bowls
- Parchment Paper
- 9×5 inch (23×13 cm) Loaf Pan
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Combine the dry ingredients. Add the flour, poppy seeds, baking powder, baking soda, and salt to a large bowl and whisk to combine.
STEP 2: Rub the orange zest into the sugar. In another large bowl, massage the orange zest into the sugar to release the natural oils. Mix until there are no more white patches of sugar.
STEP 3: Mix the wet ingredients. Whisk together the sugar, eggs, and olive oil until well combined then add the orange juice, yogurt, orange blossom water, and vanilla. Whisk until smooth and well combined.
STEP 4: Add the wet ingredients to the dry ingredients. Pour the wet ingredients into the flour mixture then fold until just combined. Don’t overmix.
Normally, we’d add the dry into the wet, but we found that the batter was prone to forming a lot of lumps that way. Just be sure to scrape the bottom of the bowl to ensure all your flour is well incorporated.
STEP 5: Bake. Transfer the batter to a loaf pan and bake the cake for 55-60 minutes or until a cake tester inserted into the center comes out clean. The top should form a nice brown crust. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
STEP 6: Dust with powdered sugar. Use a fine mesh sieve to dust the top of the cooled cake with powdered sugar. Cut into slices and serve with coffee or tea.
Expert Tips
- Use room temperature ingredients. This makes for a smoother batter as well as a fluffier cake.
- Don’t overmix the batter. Stop mixing as soon as the flour mixture in incorporated into the wet ingredients. Too much mixing could result in a dense, tough cake with those unwanted gluey streaks.
FAQ
No. It doesn’t have the same floral flavor as orange blossom water and you would need to use a lot less of it since it’s more concentrated.
It should last 4-5 days at room temperature. Store it in an airtight container or double wrap it in plastic wrap.
Baking in Grams
All of our baking recipes are carefully tested using grams so that you get a beautiful and delicious baked good every time. While we provide cup measurements, we can’t guarantee that they’ll produce good results. There’s more room for error when using cups, and how you pack your ingredients can make a significant difference. This is why we recommend measuring by weight so you’re guaranteed for success in the kitchen! All you need is a kitchen scale and you’re good to go!
If you made this Orange Blossom Poppy Seed Cake recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Orange Blossom Poppy Seed Cake
Equipment
- 9×5-inch (23×13 cm) Loaf Pan
Ingredients
- 240 g (2 cups) all-purpose flour spooned and leveled
- 2 tbsp poppy seeds
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- 225 g (1 cup + 2 tbsp) granulated sugar
- 1 tbsp orange zest
- 125 ml (½ cup) extra-virgin olive oil
- 2 large eggs room temperature
- 60 ml (¼ cup) freshly squeezed orange juice
- 120 g (½ cup) plain full-fat Greek yogurt room temperature
- 2 tsp orange blossom water
- ½ tsp pure vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving a few inches of overhang.
- In a large bowl, whisk to combine the flour, poppy seeds, baking powder, baking soda, and salt.
- In another large bowl, massage the orange zest into the sugar until there are no more white patches of sugar. This will release the natural oils in the zest.
- To the bowl of sugar, add the olive oil and eggs. Whisk until smooth and well combined.
- Add the orange juice, yogurt, orange blossom water, and vanilla. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and fold until just combined. Don't overmix.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely, about 1 hour.
- Once cooled, dust with powdered sugar and enjoy with coffee or tea.
Notes
- Storage: Double wrap the cake in plastic wrap or store it in an airtight container. It should last 4-5 days at room temperature.
Susan Sletten says
I really all things orange 🍊 blossom ! I got my first taste of orange blossom cupcakes when I worked at a restaurant when I was younger and loved this flavor ever since 😋 and I deleted the popy seeds I don’t like the taste !
Fanciful Eats says
Floral flavors are one of our favorite things to add to drinks and desserts. We’re always finding ways to use our rose and orange blossom water!