Orange Poppy Seed Cake with Chocolate Citrus Glaze
This take on the classic lemon poppy seed cake 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.
Servings 12 servings
Calories 518kcal
Ingredients
For cake:
- 16 tablespoons unsalted butter room temperature, plus more for pan
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups sugar
- 4 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest finely grated (from half a medium orange)
- ¼ cup orange juice (from half a medium orange)
- 1 cup buttermilk see note
- ¼ cup poppy seeds
For glaze:
- 3 ounces bittersweet chocolate chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon orange zest finely grated (from half a medium orange)
Instructions
- 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.3 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- 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.16 tablespoons unsalted butter, 2 cups sugar, 4 large eggs, 1/2 teaspoon vanilla extract, 1 tablespoon orange zest, ¼ cup orange juice, 1 cup buttermilk, 1/4 cup 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.3 ounces bittersweet chocolate, 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1 tablespoon orange zest
- 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.
Notes
Make buttermilk with 1 tablespoon white vinegar or lemon juice in measuring cup, then add a scant cup of milk. Let sit for 5 minutes.
Nutrition
Serving: 1slice | Calories: 518kcal | Carbohydrates: 64g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 212mg | Potassium: 166mg | Fiber: 2g | Sugar: 38g | Vitamin A: 812IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg
