There are recipes that make you say “wow, this is on another level” from the very first bite, and this orange poppy seed pound cake is one of them. The first thing you notice is the oranges: fresh, juicy, with that aroma that fills the kitchen when you peel one and makes your mouth water. Their both sweet and tart flavor brings this recipe to life and gives each bite a fresh touch.

This cake has both butter and olive oil, which makes its crumb so unique; soft but compact at the same time. The butter provides that classic flavor we all expect in a cake of this type, while the oil makes the texture feel light and moist without crumbling. In other words, it’s a cake that cuts easily but still has body and substance. The best of both worlds.

The poppy seeds are the detail that makes it special. They are small, but you can feel them in every bite and they add a very pleasant crunch. They also contrast with the softness of the cake itself and the orange taste, making it interesting to eat, not just sweet and monotonous.

For the perfect cake, I recommend using fresh oranges. The zest is essential because it concentrates all the aroma and flavor, while the juice provides natural moisture and prevents the crumb from drying out. No bottled juice: this is a recipe that thrives on the real flavor of the fruit.

What’s more, this cake is versatile and reliable. It’s easy to bake, with no complicated techniques, and the result is always consistent. You can make it for breakfast, for a snack, or even to take to a get-together with friends; it holds its shape when cut, but has a soft crumb that everyone will enjoy. And thanks to the combination of butter and oil, it keeps well for several days, maintaining its texture and flavor.

If you want to give it a little something extra, try a touch of honey or a little powdered sugar on top once it’s cool, or accompany it with coffee or tea to bring out the aromas of the orange and the touch of poppy seeds. Each bite is a balance of juiciness, citrus flavor, and that subtle crunch that sets it apart from any ordinary cake.

In short, this orange poppy seed cake is a simple recipe, but one with personality. You don’t need to be an expert to achieve delicious results, but the small details (fresh orange, poppy seeds, butter, and oil combined) elevate it from ordinary to memorable. Perfect for those who want a homemade cake that has flavor, texture, and presence, without complications and with a distinctive touch that invites you to come back for more.

If you like this recipe, you have to go see our orange yogurt sheet cake, you’re welcome!

Orange poppy seed pound cake

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 2 C (8.82 oz) (250 gr) all purpouse flour
• 2 tsp (0.35 oz) (10 gr) baking powder
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 2 tbsp (0.49 oz) (14 gr) poppy seeds
• 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
• 1 C (7 oz) (200 gr) white sugar
• 1/3 C (2.70 fl oz) (80 ml) soft flavored olive oil (the type for cooking, not virgin olive oil)
• 4 eggs, big
• The zest or 2 oranges (using only the orange part)
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/2 C (4 fl oz) (120 ml) orange juice, natural

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Method

 

1. Preheat the oven to 350°F. Grease a rectangular loaf pan (approximately 9 x 5 inches) with a little butter or line it with parchment paper.
2. In a medium bowl, sift the flour, baking powder, and salt. Add the poppy seeds and mix with a spoon. Set aside until needed.
3. Separately, in a large bowl, add the butter and sugar and beat with an electric mixer or whisk for 2-3 minutes until the mixture is smooth and fluffy.
4. Add the olive oil and beat for 1 more minute. Then add the eggs one at a time, beating for 20 seconds after each addition. Add the orange zest and vanilla extract and beat again until completely incorporated.
5. Add the flour mixture in 2 additions, alternating with the orange juice and beating after each addition until the mixture is smooth and homogeneous.
6. Pour the mixture into the pan and spread it with a spoon or silicone spatula to level it. Bake the cake at 350°F for about 45 minutes, or until lightly browned and a wooden toothpick inserted into the center comes out clean.
7. Once the cake is ready, let it cool in the pan for 20 minutes before removing it. Then, let it cool completely on a wire rack. Finally, sprinkle with a little powdered sugar if desired.

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