Print Recipe

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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.