Orange Poppy Seed Bundt Cake

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 30

Servings people

Calories 536kcal

Author Leigh Anne Wilkes

Equipment

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.

Notes

Choose the Right Bundt Pan. If you want to make individual cakes, you’ll need a mini or small Bundt pan. I have three different sizes—a mini Bundt pan that makes 12 cakes, a small Bundt pan that makes 6 cakes, and a traditional 12-cup Bundt pan. This recipe will work in any of them, so you can choose the size that works best for your occasion.
Know How Many Cakes the Recipe Makes. Depending on the size of your pan, this recipe will make approximately 12 small Bundt cakes or 24 mini Bundt cakes. You can also bake the entire recipe as one full-size, 12-cup Bundt cake.
Don’t Overfill the Pans. Fill each Bundt cavity about 2/3 full to give the cakes room to rise without overflowing. A cookie scoop or measuring cup makes it easy to divide the batter evenly so your cakes bake at the same rate.
Grease the Pan Well. All those pretty ridges in a Bundt pan can also make cakes more likely to stick. Be generous with baking spray and make sure you get it into every little nook and cranny. I like to use a baking spray that contains flour for the easiest release.
You know the cake is done when it begins pulling away from the edges of the pan. Do the toothpick test but also make sure the edges are pulling away also, this will help ensure a flawless removal from the pan
Remove Them From the Pan While Warm. After removing the cakes from the oven, allow them to cool in the pan for about 5–10 minutes. Then gently loosen the edges if needed and turn them out onto a cooling rack. Don’t leave them in the pan until completely cool, as they may be more difficult to remove.
Cool Before Glazing. Let the orange poppy seed Bundt cakes cool completely before adding the glaze. If the cakes are still warm, the glaze will melt and run right off. For a pretty finish, drizzle the glaze over the top and let it naturally run down the sides.

Nutrition