Citrus Poppy Seed Cake
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
12 servings
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Course
Cake
Citrus Poppy Seed Cake
Description
This cake starts with a standard lemon cake mix moistened by orange juice, vegetable oil, and eggs. The addition of poppy seeds and both orange and lemon zest introduces texture and fresh citrus aromas beyond the base mix. After mixing and folding in the zest and seeds, the batter is baked in a bundt pan until a toothpick comes out clean, producing a golden cake with a soft yet sturdy crumb.
The cake is finished with a glaze made by whisking powdered sugar with orange juice and garnished with additional citrus zest. This icing adds a sweet and tangy glaze that complements the citrus undertones. Cooling the cake before glazing preserves the texture and allows the glaze to set properly.
The result is a flavorful citrus cake with the delicate crunch of poppy seeds, suitable for dessert or teatime.
Ingredients
- 1 cup orange juice
- ⅓ cup vegetable oil
- 3 egg
- 1 lemon cake mix 15.25 oz
- 1 ½ tablespoons poppy seeds
- orange zest from 1 orange and 1 lemon
- lemon zest from 1 orange and 1 lemon
For the icing:
- 2 cups powdered sugar sifted
- 2-3 tablespoons orange juice
- orange zest
- lemon zest
Instructions
- Preheat oven to 350°F. Spray a bundt pan with cooking spray. Set aside.
- In a large bowl, beat together the orange juice, oil, and eggs until combined. Add in the cake mix; mix until moistened, then beat on medium speed for 2 minutes.
- Fold in the poppy seeds and zest from 1 orange and 1 lemon. Pour the batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 5 minutes before inverting onto a cooling rack. Cool completely.
- Whisk together the powdered sugar and orange juice. Spoon the icing over the cake and top with additional orange and lemon zest.
User Reviews
Overall Rating
4.4
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