Orange and Poppy Seed Cake
A delightful cake that combines vibrant citrus flavors of oranges with the subtle crunch of poppy seeds, making it a perfect dessert for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 2 large zest of oranges Use fresh oranges for the best flavor.
- 1/4 cup fresh orange juice Use fresh juice for better taste.
- 2 tablespoons poppy seeds Ensure they are evenly distributed in the batter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition to incorporate fully.
- Mix in the sour cream, orange zest, and orange juice. Combine until smooth and well blended.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Fold in the poppy seeds gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve plain or dust with powdered sugar for an elegant touch.
Notes
For a richer flavor, consider adding a splash of orange extract. Allow the cake to cool completely before serving to prevent melting.