Name: Orange and Poppy Seed Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Australian
Ingredients: 210 grams (1 and 1/2 cups) plain flour or all purpose flour; 2 and 1/2 teaspoons baking powder; 1/4 teaspoon salt; 200 grams (1 cup) caster sugar or granulated sugar; 2 tablespoons poppy seeds; Zest of one orange; 3 tablespoons fresh orange juice; 120 ml (1/2 cup) vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 120 ml (1/2 cup) Greek yogurt*; 60 ml (1/4 cup) milk; 115 grams (1/2 cup or 1 stick) butter, softened; 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped; 375 grams (3 cups) icing sugar or powdered sugar; 1-2 tablespoons fresh orange juice; Orange zest to decorate, optional

Prep: 45 minutesCook: 40 minutesTotal: 1 hour 25 minutes

Easy one layer Orange and Poppy Seed Cake made from scratch.

Ingredients

Orange and poppy seed cake

210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
200 grams (1 cup) caster sugar or granulated sugar
2 tablespoons poppy seeds
Zest of one orange
3 tablespoons fresh orange juice
120 ml (1/2 cup) vegetable oil
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) Greek yogurt*
60 ml (1/4 cup) milk

Orange cream cheese frosting

115 grams (1/2 cup or 1 stick) butter, softened
250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
375 grams (3 cups) icing sugar or powdered sugar
1–2 tablespoons fresh orange juice
Orange zest to decorate, optional

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Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined – but be careful not to over mix. Spoon batter into prepared tin.
Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.

Notes

*Greek yogurt: You can use sour cream instead of Greek yogurt. This ingredient ensures a soft and tender cake.

Note for UK readers: I’ve been told that it’s hard to find blocks of cream cheese in the UK. If you use spreadable cream cheese, your frosting will be quite runny. You might want to use a buttercream frosting instead and add a squeeze of fresh orange juice.

Nutrition Information

Serving Size: 1 slice Calories: 611 Sugar: 59.2 g Sodium: 163.9 mg Fat: 31.6 g Carbohydrates: 78.3 g Protein: 6.9 g Cholesterol: 89.2 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: Australian