Best Orange Poppy Bundt Cake Recipes

Orange Poppy Bundt Cake image

Provided by Samantha Seneviratne

Categories dessert

Time 2h10m

Yield 10 servings

Number Of Ingredients 13

2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 3/4 cups granulated sugar
2 tablespoons orange zest (from about 2 oranges)
3 large eggs plus 2 large egg yolks
3 tablespoons poppy seeds
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1 cup confectioners' sugar
1 teaspoon orange zest plus 2 tablespoons orange juice

Steps:

For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.

ORANGE GLAZED UKRANIAN POPPY SEED BUNDT CAKE image

Number Of Ingredients 19

Ingredients
Cake
1 cup butter, at room temperature
1 cup sugar (white or light brown-I used a combination)
3 eggs
2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup poppy seed
1 cup milk
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
Orange Glaze
1/2 cup orange juice
1-2 tablespoon sugar
1 tablespoon fresh lemon juice
2-3 tablespoons dry sherry (optional) or orange liqueur (optional)

Steps:

Directions Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan. CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. Sift together the dry ingredients in a separate bowl. Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture. Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end. Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing. ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes. Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.