Orange-Poppy Seed Cake

Orange Poppy Seed Cake

This recipe produces a wonderfully moist and flavorful cake.


  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 cup poppy seed
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup cooking oil
  • 3 eggs
  • 3/4 cup milk
  • 2 teaspoons finely shredded orange peel
  • 1/2 cup orange juice
  • 1 cup sifted powdered sugar ( optional)
  • 3 to 4 teaspoons orange juice (optional)


  1. Grease and lightly flour a 10-inch fluted tube pan; set pan aside.
  2. In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt.
  3. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared pan.
  4. Bake in a 350 degrees F oven for 50 to 55 minutes or until a wooden pick inserted near center of cake comes out clean.
  5. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.
  6. If desired, in a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake or pass with cake.
  7. Cover; store at room temperature for up to 3 days.

Makes 18 servings.

Make Ahead Tip: Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and freeze until firm. Once firm, place cake in a 2-gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours.

Nutrition facts per serving: 316 calories, 14 g total fat, 2 g saturated fat, 36 mg cholesterol, 87 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein, 2% vitamin a, 7% vitamin c, 7% calcium, 8% iron