Blood Orange Poppy Seed Cake
1 loaf pan
Servings 12 slices
Ingredients
Orange poppy seed cake
- 2 cups all-purpose flour (280 grams)
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds (18 grams)
- 1 ½ cup granulated sugar (300 grams)
- 1 ½ tablespoons blood orange zest
- ¾ cup butter, softened (170 grams)
- 2 large eggs
- ⅓ cup blood orange juice (75 ml)
- ⅓ cup Greek yogurt, plain (90 grams)
- 1 teaspoon vanilla extract
Blood orange glaze
- 1 cup powdered sugar (130 grams)
- 2-3 tablespoons blood orange juice
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan.
- Combine the dry ingredients including all-purpose flour, salt, baking powder, baking soda, and poppy seeds.
- Combine sugar with orange zest. Rub the sugar with the orange zest to release the oils from the zest.
- Beat together the infused sugar with softened butter until creamed, light, and fluffy, about 3 minutes. Add the eggs one at a time, fully incorporating the egg before adding the next. Add the blood orange juice and yogurt and mix until well combined.
- Stir in the dry ingredients just until mixed. Pour the batter into the greased loaf pan. Bake the cake for 1 hour - 1 hour 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack.
- Make the blood orange glaze. Whisk together powdered sugar with 2-3 tablespoons of blood orange juice, adding just enough juice to achieve the right consistency. Pour the glaze over the cake. Slice and serve.
Notes
If blood oranges aren't in season, you can use regular oranges instead. You'll need about 5 medium blood oranges for this recipe.
