This Orange Poppy Seed Cake is a take on the classic lemon version that marries the delicate flavors of chocolate and orange. The cake itself is easy to make, but the Bundt pan and glaze give it an extra stroke of elegance. Enjoy a slice on its own, with vanilla ice cream for dessert or with Greek yogurt and fruit for breakfast.
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Just about everything I know about cooking and baking comes directly from my lovely mother, who is a cordon bleu chef.
I’ve been mentally collecting the lessons she’s been teaching me my entire life, and I am so lucky to have her influence and expertise so close.
She is always happy to help when I have a cooking question. She’s like my own personal Google for everything cooking-related.
Over the weekend, I coerced her into helping me tweak a recipe.
A while back, I found a recipe for an orange poppy seed pound cake, but I felt the ingredient list was a little too exotic for my taste.
I feel strongly that most (if not all) of the recipes I share on this blog should be ones anyone can reproduce in their own kitchens, so I roped my mom into helping me create a new recipe.
We based it off The Farm Chicks’ recipe for a Lemon Poppy Seed Bundt Cake. We used my favorite of my mom’s bundt pans (affiliate link) and the result is delicious. Thanks for your help, Mom! // susannah
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 4 eggs
- 1/2 teaspoon vanilla
- Zest from 1/2 a medium orange
- Juice from 1/2 a medium orange
- 1 cup buttermilk (Make with 1 tablespoon white vinegar or lemon juice in measuring cup, then add milk until and let sit for 5 minutes)
- 1/4 cup poppy seeds
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Zest from 1/2 medium orange
- Make the cake: Preheat oven to 350 degrees. Butter Bundt pan and dust with flour, tapping out excess. Sift together flour, baking powder, baking soda and salt into a medium bowl.
- Cream butter and sugar in an electric mixer until light and fluffy, 3 to 4 minutes on medium speed. Beat in eggs one at a time until well incorporated. Continue to beat the mixture until smooth, about 5 minutes. Scrape down mixture into the bowl with a spatula as needed. Beat in vanilla and orange zest. Add flour mixture in 3 batches, alternating with buttermilk and orange juice. Stir in the poppy seeds.
- Pour batter into the prepared Bundt pan and bake for 1 hour, until golden and cooked through. Remove from oven and place on a wire rack for 5 minutes. Remove cake from pan and let cool completely on wire rack.
- Make the glaze: Place chocolate in a heat-proof bowl. In a small saucepan, bring cream to a simmer and pour over chocolate. Let stand for two minutes. Add butter and orange zest and stir until smooth. Let stand, mixing occasionally, until slightly thickened.
- Place cake on desired dish for serving. Gently drizzle the glaze over cake and let stand 5 minutes to set before serving. Garnish with slices of orange.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 622Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 123mgSodium: 374mgCarbohydrates: 99gFiber: 4gSugar: 58gProtein: 12g