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I suspect by now most of you are on to me and my citrus addiction. But guess what guys?! There’s no stop in sight. No end that is near. No… um, I dunno. Basically what I’m saying is let’s ride this bright and cheery citrus train together, ok? I’ll bring the cake 😉
This cake is light, moist, and bursting with vibrant orange flavor. I also added a good handful of poppy seeds because they add a pretty color contrast to the interior, as well as a pleasant crunch. Good stuff!
The orange flavor is present in both the cake itself, as well as the simple orange glaze that gets drizzled on top. So luscious. I love it.
This cake is also made with Greek yogurt and olive oil, so the flavor is unique and lighter than your typical pound cake. A for sure good thing if you like to have more than one slice… And who doesn’t!?
Here’s the recipe. And have an awesome Tuesday 🙂 xo
Greek Yogurt & Olive Oil Orange Poppy Seed Pound Cake
Ingredients
- 4 large eggs, at room temperature
- 3/4 cup full-fat greek yogurt
- 1½ cups all-purpose flour
- 1/4 cup poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large organic orange, zested and juiced; divided
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees (F).
- Generously grease a 8½ by 4¼ by 2½-inch loaf pan and line with parchment paper. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Pour the sugar into a separate medium-sized mixing bowl and grate all the zest from the orange over top the bowl so it falls on the sugar. Rub the zest into the sugar until the sugar is bright orange and fragrant. Slice the orange in half and squeeze its liquid into a glass measuring cup. Set aside.
- In a large bowl whisk together the yogurt, eggs and vanilla. Add 1/2 of the orange juice, and stir to combine. Stir in sugar.
- Gently whisk the dry ingredients into the wet ones, stirring just until incorporated. Switch to a rubber spatula and fold in the oil, stirring until you're sure it’s all incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake the cake for 50 to 55 minutes, or until the top is golden and a cake tester comes out of the middle clean.
- *While the cake is baking, make your glaze! Simply whisk together the remaining orange juice and the powdered sugar till smooth.
- Let the cake cool in the pan for 10 minutes, then remove from the pan using the sides of the parchment paper. Place cake on a large sheet of parchment paper, then pour glaze over the top, letting it run down the sides.
- Let the cake cool to room temperature or serve warm (with ice cream?).
Made this today, really nice delicate taste lovely texture, thank you!
Can i make this is a bundt pan?
I haven’t tested this recipe in a bundt pan so I cannot say for sure. If you do, you’ll likely need to adapt the baking time.
I made this the other day and it turned out perfectly – moist and spongy in texture. It was delicious and went within 2 days. I’ll definitely be saving this recipe to use again
Hi!
Great recipe. Looks quite simple. i am about to make one this afternoon, and I want to know wether it’s fine to make this without the poppy seeds.
Thanks.
This is my second time making this cake. I followed the recipe exactly. It is truly exceptional and absolutely delicious!
Hi I tried this cake today. . But I found that you could really taste the oil and it also turned out extremely dense and doughy. . any idea what I did wrong?
Looks like a delicious recipe !
Have you tried to make it as muffins and do you have an estimate of what the baking time would be?
I love the idea for this cake. I just made it for Mother’s Day in the UK and it went down very well! However, mine didn’t have the crumb-like texture most cakes have, like yours has in the pictures – there were some air holes, but for the most part it seemed very dense. Any idea what I might have done wrong?
Hi Amy. It sounds to me like 1 of 2 things – either the cake was baked for too long (ovens run differently so you could try removing it from the oven a few minutes earlier next time) or the batter for the cake was over mixed. I find most cakes that come out dense have been over mixed. I hope you’ll try the cake again and apply these suggestions 🙂 xo