Orange Blossom Poppy Seed Cake
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!
Equipment
- 9x5-inch (23x13 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 9x5-inch (23x13 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.
Nutrition
Serving: 1 slice | Calories: 345kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Sodium: 253mg | Fiber: 1g | Sugar: 26g
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