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Orange Poppy Seed Bundt Cake
Orange Poppy Seed Cake is the perfect way to celebrate summer or just about any season, holiday or occasion. They are a triple orange threat with orange cake, orange glaze and orange drizzle.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
people
Calories
536
kcal
Author
Leigh Anne Wilkes
Ingredients
1
tsp
salt
3
cups
flour
1 1/2
tsp
baking powder
3
Tbsp
poppy seeds
4
eggs
1
cups
milk
1/2
cups
orange juice
fresh squeezed
1
Tbsp
orange zest
1
cup
oil
2
cups
sugar
1 1/2
tsp
vanilla
Glaze
1/4
cup
fresh orange juice
1/4
cup
sugar
2
Tbsp
butter
Drizzle
1
cup
powdered sugar
2
Tbsp
orange juice
Instructions
Preheat oven to 350 degrees
Mix together eggs and sugar and beat until fluffy
Add oil, milk, juice, and vanilla. Mix until combined
Add in flour, baking powder, salt, poppy seeds and orange zest
Mix until incorporated.
Pour into a greased bundt pan or mini bundt pan (makes 12)
Bake full size pan for about 60 minutes and small pans about 12-15 or until a toothpick comes out clean.
While cake is baking combine glaze ingredients and place in a small saucepan and heat until thickened. About 3-4 minutes.
After cake is done remove from pan and prick all over with a skewer or toothpick.
Brush glaze over top and sides of cake while it is still hot.
Allow cake to cool
Drizzle with powdered sugar and OJ mixture. Be sure drizzle is stiff enough not to run all over.
Nutrition
Calories:
536
kcal
|
Carbohydrates:
75
g
|
Protein:
6
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Cholesterol:
62
mg
|
Sodium:
243
mg
|
Potassium:
196
mg
|
Fiber:
1
g
|
Sugar:
50
g
|
Vitamin A:
208
IU
|
Vitamin C:
10
mg
|
Calcium:
96
mg
|
Iron:
2
mg