This orange poppyseed loaf cake is one of those recipes I keep coming back to when I want something simple but still interesting. The orange flavor is clear and fresh, thanks to real zest, but it stays balanced and not overly sweet. The poppy seeds add a light crunch that breaks up the softness in a really nice way, so every slice has a bit of texture without feeling heavy.
The crumb is soft and moist, with a tight, even structure that slices cleanly. The edges bake up nicely golden while the inside stays tender. It’s the kind of loaf that feels sturdy enough to hold together but still soft enough that you don’t need a fork if you don’t want one.
Once the loaf cools, it gets finished with a simple orange glaze. It’s thin, glossy, and just sweet enough to highlight the citrus without turning the cake into dessert-only territory. The glaze settles into the cracks on top and adds a little extra moisture, which makes the loaf even better the next day—if it lasts that long!
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Ingredients
For the cake:
- 175g all-purpose flour/ plain flour (about 1½ cups, spooned and leveled — do not scoop from the bag)
- 81g (¾ cup + 1 tablespoon) blanched almond flour (see baker’s notes for substitution)
- 30g (3 tablespoons) poppy seeds
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 large orange, zested and juiced (I love using navel orange for this.)
- 200g (1 cup) granulated white sugar
- 200g (about 4 large eggs) eggs, at room temperature (weight is without shell)
- 120g (½ cup) heavy cream, at room temperature
- 56g (4 tablespoons) neutral oil (e.g. canola, avocado oil)
- 28g (2 tablespoons) unsalted butter, melted
for the orange glaze:
- 120g (½ cup) freshly squeezed orange juice (from the zested orange)
- 100g (½ cup) granulated white sugar
Instructions
Step 1.
Preheat your oven to 350°F (177°C) and place the oven rack in the middle. Butter the bottom and sides of an 8 × 4.5 × 2.75-inch loaf pan. Line the pan with a strip of parchment paper so it covers the bottom and sides, leaving about 2 inches hanging over the long sides. This will help you lift the cake out later. You can also use a silicone loaf liner if you have one.
Step 2.
To make the cake, start by mixing the dry ingredients. In a large bowl, sift together the all-purpose flour, almond flour, poppy seeds, baking powder, and salt. Set this bowl aside.
- 175g all-purpose flour/ plain flour
- 81g (¾ cup + 1 tablespoon) blanched almond flour
- 30g (3 tablespoons) poppy seed
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Step 3.
Zest the orange directly into the bowl of a stand mixer. Be careful to only zest the orange part of the peel and avoid the white layer underneath, which tastes bitter. Add the sugar to the bowl. Use your fingers to rub the orange zest into the sugar until the sugar smells strongly like orange.
- 1 large orange, zested and juiced
- 200g (1 cup) granulated white sugar
Step 4.
Add the eggs to the sugar mixture. Using the whisk attachment, beat on medium speed until the sugar dissolves and the mixture looks pale and thick. The whisk should leave visible lines as it moves through the batter. This takes about 3 minutes.
- 200g (about 4 large eggs) eggs, at room temperature (weight is without shell)
Step 5.
Add the heavy cream, oil, and melted butter. Beat again on medium speed for about 30 seconds, just until everything is mixed. The batter will look thinner and less fluffy at this point, which is normal.
- 120g (½ cup) heavy cream, at room temperature
- 56g (4 tablespoons) neutral oil (e.g. canola, avocado oil)
- 28g (2 tablespoons) unsalted butter, melted
Step 6.
Add the dry ingredients to the bowl. Mix on the lowest speed just until no dry flour is visible. Do not overmix. Use a silicone spatula to scrape the sides and bottom of the bowl to make sure everything is evenly mixed.
Step 7.
Pour the batter into the prepared pan and smooth the top. The pan will be almost full, with about ¼ inch of space at the top.
Step 8.
Place the loaf pan on a small baking sheet, just in case the batter rises over the edge (this usually doesn’t happen, but it’s good insurance). Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Halfway through baking, loosely cover the top with foil so it doesn’t get too dark. If using a thermometer, the cake is done when the center reaches 200–205°F (93–96°C).
Once baked, use the parchment paper handles to lift the cake out of the pan. Place it on a wire rack and let it cool completely.
Step 9
To make the glaze, combine the orange juice and sugar in a small saucepan. Cook over medium-high heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Lower the heat to medium and continue cooking until the glaze looks like a thin, runny jam or reaches 220°F (105°C) on a thermometer. This takes about 3–5 minutes. Pour the glaze into a small bowl and let it cool for 5 minutes.
- 120g (½ cup) freshly squeezed orange juice (from the zested orange)
- 100g (½ cup) granulated white sugar
Step 10.
While the cake is still warm, use a pastry brush to generously brush the glaze over the top so it can soak in. Brushing the glaze while the cake is still warm helps it sink into the top and keeps the loaf moist, instead of forming a thick layer on the surface.
Baker’s Notes
Whisk, Snap, and Share
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