Description
This Orange and Poppy Seed Cake is a moist, citrusy delight, made with fresh oranges, crunchy poppy seeds, and a rich yogurt-based batter. This easy-to-make cake has a soft, tender crumb and a bright orange glaze for a finishing touch. Perfect for tea time, brunch, or dessert, this Nigella-inspired cake is sure to impress!
Ingredients
Scale
For the Cake:
- 3 medium oranges (zested and juiced)
- 3 large eggs
- 3 tsp baking powder
- 1 1/2 cups granulated white sugar
- 390g (about 3 1/4 cups) plain flour
- 1/4 cup poppy seeds
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 113g (1/2 cup) salted butter (melted)
- 1 cup plain yogurt
For the Orange Glaze:
- 1 1/2 cups icing sugar
- 2–3 tbsp fresh orange juice
Instructions
Step 1: Preheat & Prepare
- Preheat the oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large bowl, whisk together eggs, sugar, vanilla extract, melted butter, vegetable oil, yogurt, and orange zest until smooth.
Step 3: Add Dry Ingredients
- In a separate bowl, sift together flour, baking powder, and poppy seeds.
- Gradually add the dry ingredients into the wet mixture, stirring gently until combined.
Step 4: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Make the Orange Glaze
- In a small bowl, whisk together icing sugar and orange juice until smooth.
- Let the cake cool for 15 minutes, then drizzle the glaze over the top.
Step 6: Serve & Enjoy
- Allow the glaze to set, then slice and serve!
Notes
- For extra moisture, poke small holes in the cake and brush with fresh orange juice before glazing.
- Use Greek yogurt for a richer texture.
- Store in an airtight container for up to 3 days at room temperature.
