Description
This Orange and Poppy Seed Cake is a moist, tender cake bursting with fresh citrus flavor and a delightful crunch from poppy seeds. Topped with a smooth and tangy orange cream cheese frosting, this cake is perfect for any occasion, combining the brightness of orange with a classic moist crumb.
Ingredients
Cake
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 tablespoons poppy seeds
- Zest of one orange
- 3 tablespoons fresh orange juice
- 120 ml (1/2 cup) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) Greek yogurt*
- 60 ml (1/4 cup) milk
Orange Cream Cheese Frosting
- 115 grams (1/2 cup or 1 stick) butter, softened
- 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
- 375 grams (3 cups) icing sugar or powdered sugar
- 1–2 tablespoons fresh orange juice
- Orange zest to decorate, optional
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) if using a fan-forced oven. Grease and line an 8-inch round cake pan with baking or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, baking powder, salt, sugar, poppy seeds, and orange zest. Stir briefly to evenly distribute all ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together the fresh orange juice, vegetable oil, eggs, and vanilla extract until the egg yolks break up and the mixture is blended.
- Combine Batter: Add the wet ingredients to the dry ingredients along with the Greek yogurt and milk. Gently mix together until just combined, being careful not to overmix to keep the cake light and tender.
- Bake Cake: Spoon the batter into your prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Once baked, transfer the cake to a wire rack and allow it to cool completely.
- Make Cream Cheese Frosting: To prepare the frosting, beat the softened butter and cream cheese in a large mixing bowl using an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the icing sugar, about one cup at a time, continuing to beat until the frosting is silky smooth.
- Add Orange Juice to Frosting: Mix in 1 to 2 tablespoons of fresh orange juice until the frosting is creamy and spreadable. Adjust the amount to taste if you prefer more citrus flavor.
- Frost and Decorate: Generously frost the cooled cake with the orange cream cheese frosting. For a beautiful finishing touch, scatter fresh orange zest over the top.
Notes
- You can substitute the Greek yogurt with sour cream to maintain the cake’s moisture and tenderness.
- Be cautious not to overmix the batter to avoid a dense cake texture.
- Use fresh orange juice and zest for the best citrus flavor.
- Make sure the cake is completely cool before frosting to prevent melting the frosting.
- This cake can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
