One Bowl Orange and Poppy Seed Cake

Orange and poppy seed cake on parchment paper next to decorative knife.

One Bowl Orange and Poppy Seed Cake

This Orange and Poppy Seed Cake bursts with vibrant citrus notes and crunchy poppy seeds. Moist, tender, and ready in under an hour. Finished with a dusting of powdered sugar.

Course Cake, Dessert

Cuisine American

Keyword chocolateorange, poppy seeds

Prep Time 15

Cook Time 40

Total Time 55

Servings serves

Calories 230kcal

Author Samantha Pickthall

Ingredients

1 1/2 cups (225g) all-purpose flour, scoop & leveled
2 tsp baking powder
3/4 cup golden caster sugar
3 Tbsp finely zested orange zest, about 2-3 large oranges
1/4 cup poppy seeds
1/4 tsp fine salt
1/2 cup freshly squeezed orange juice, about 2-3 large oranges
2 large eggs, beaten, at room temperature
1/3 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 tsp vanilla extract
1 Tbsp powdered sugar, for dusting

US Customary - Metric

Instructions

Preheat oven to 180ºC (350ºF) fan-forced. Line a 9-inch x 5-inch (23cm x 13cm) rectangle loaf baking pan with parchment paper. Set aside. If using a non-stick tin, grease well with butter, line the base with parchment, and lightly flour the sides, tapping out excess flour. This ensures smooth cake sides.
In a large mixing bowl, add flour, baking powder, sugar, orange zest, poppy seeds and salt. Whisk until well combined.
Make a well in the center and pour in the orange juice, beaten eggs, olive oil, yogurt and vanilla.
Using a rubber spatula, mix and fold ingredients together until incorporated, about 30 seconds, do not over-mix, just until no streaks of flour remain.
Pour batter into the prepared loaf tin.
Bake 35-40 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. The cake should also spring back when lightly pressed in the middle.
Remove from the oven and allow to cool in the tin for 10 minutes.
Transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar.
Cut into slices, serve and enjoy!

Notes

Store: Once cooled, store your cake in an airtight container, at room temperature, for 3-4 days.

Freeze: Cool it completely after baking and wrap either the whole cake or slices in plastic wrap then in foil. Label with the date and store for 2-3 months in the freezer. Please refer to above blog post for detailed storing, freezing and thawing instructions.

Thaw: the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours).

Nutrition