Orange Poppy Seed Cake with Orange Olive Oil Blend

This cake leans into the lively citrus character of Orange Infused Olive Oil, bringing a fresh, fragrant lift to every slice. The result is a simple bakery-style cake with a soft crumb, a poppy seed flecked texture, and a clean orange finish that feels both cheerful and elegant.

Garden Infuzions

Orange Poppy Seed Cake with Orange Olive Oil Blend

A bright, tender orange poppy seed cake with a sunny citrus finish and a soft crumb that feels right at home for brunch, dessert, or an afternoon coffee break.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Brunch, Dessert, Snack

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs
• 3/4 cup Orange Infused Olive Oil
• 1/2 cup plain yogurt
• 1/2 cup whole milk
• 2 tablespoons orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 2 to 3 tablespoons fresh orange juice for glaze

Equipment

• 1 9-inch round cake pan Greased and floured or lined with parchment
• 2 Mixing bowls One for dry ingredients, one for wet ingredients
• 1 whisk For combining batter and glaze
• 1 rubber spatula For folding and scraping the bowl
• 1 Cooling rack For cooling the cake evenly

Method

 

Instructions

1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan, or line it with parchment for easier release.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
3. In a second bowl, whisk the eggs, Orange Infused Olive Oil, yogurt, milk, orange zest, orange juice, and vanilla until smooth.
4. Add the wet mixture to the dry ingredients and stir just until no dry streaks remain. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35 to 40 minutes, until the center is set and a toothpick inserted in the middle comes out clean.
7. Cool the cake in the pan for 10 minutes, then turn it out onto a rack and let it cool completely.
8. If using glaze, whisk the powdered sugar with enough orange juice to make a pourable consistency, then drizzle over the cooled cake.
9. Slice and serve once the glaze sets.

Notes

The cake bakes into a soft, tender crumb with a clear orange aroma from both zest and Orange Infused Olive Oil. For the cleanest slices, wait until the cake is fully cool before glazing and cutting. If you want a more dessert-like finish, add a little extra glaze; if you want it lighter, serve it plain.

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Recipe Tips

Use room-temperature eggs and yogurt so the batter blends smoothly. Stir the dry ingredients just until combined, then fold gently so the cake stays tender. Let the cake cool before slicing for the cleanest texture.

Serving Suggestions

Serve this cake plain with coffee or tea, or finish it with a light orange glaze and a few extra poppy seeds on top. It also makes a lovely brunch centerpiece or sweet ending to a relaxed dinner.

Storage

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, let chilled slices sit at room temperature before serving.

Variations

Try a lemon-orange glaze for extra brightness, fold in a handful of chopped almonds for a little crunch, or swap the vanilla yogurt for plain Greek-style yogurt if that is what you have on hand.

Related Garden Infuzions Recipes

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