Citrus and Poppy Seed Cake

Name: Citrus and Poppy Seed Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Type 00 flour 2 ¼ cups; Almond flour ½ cup; Vegetable oil ¾ cup; Sugar 0.8 cup; Eggs (about 3 medium) 5.8 oz; Orange juice ¼ cup; Orange peel 1; Lemon peel 1; Poppy seeds 6 tsp; Acacia honey 1 ½ tbsp; Baking powder 2 ½ tsp; Fine salt 1 pinch; Powdered sugar 1.1 cups; Grand Marnier liqueur 2 tbsp; Orange juice 1 tbsp

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570

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 570
Carbohydrates g 69.5
of which sugars g 42.8
Protein g 8.7
Fats g 27.7
of which saturated fat g 3.9
Fiber g 3.8
Cholesterol mg 76
Sodium mg 132

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

So, here's the thing: when you're craving something sweet and simple, this citrus poppy seed cake is a real winner. I mean, really, it is. The blend of orange and lemon gives off such a fresh and zesty vibe that just wakes up your taste buds. Plus, those poppy seeds add a bit of crunch and a nutty hint—everyone loves that. It's a cake that's homey but still feels a little special, you know? And look, during the winter months, oranges and lemons are pretty much everywhere, and their juice keeps the cake moist and tender. Pair a slice with a warm cup of tea, and it's a cozy escape. Really good stuff.

And the orange poppy seed cake version? Seriously good. But swap in more lemon, and you get a great twist, like a lemon poppy seed cake that many people love, love.

What sets this cake apart is the simple Grand Marnier glaze. This touch of French orange liqueur elevates the cake—without making it feel fancy or anything. The glaze is silky and sweet, soaking into the cake, making every bite taste extra special. And listen, it is not a complicated recipe. It's an easy citrus cake recipe that's quick and delicious. The tangy citrus, crunchy poppy seeds, and delicate orange glaze come together for a classic winter treat—or anytime you want something comforting. Pretty much perfect.

Cakes like this pop up all over Europe, yet there's nothing too traditional about it, so you can have fun with the flavors. Whether you call it a lemon poppy seed cake, a citrus poppy seed cake, or even a moist poppy seed cake, it’s a really, really good dessert. It's like a bit of sunshine on a plate. Try it as a loaf, bundt, or even as cupcakes. For sure, the flavors always shine through, bringing smiles all around. You know, can't go wrong.

INGREDIENTS

570

Calories per serving

Ingredients for a 9.5-inch diameter pan: Type 00 flour 2 ¼ cups (280 g); Almond flour ½ cup (50 g); Vegetable oil ¾ cup (170 g); Sugar 0.8 cup (160 g); Eggs 5.8 oz (165 g) - (about 3 medium); Orange juice ¼ cup (50 g); Orange peel 1; Lemon peel 1; Poppy seeds 6 tsp (30 g); Acacia honey 1 ½ tbsp (30 g); Baking powder 2 ½ tsp (12 g); Fine salt 1 pinch

For the glaze: Powdered sugar 1.1 cups (125 g); Grand Marnier liqueur 2 tbsp (30 g); Orange juice 1 tbsp (15 g)

Preparation

How to prepare Citrus and Poppy Seed Cake

To prepare the citrus and poppy seed cake, start by pouring the whole eggs, sugar 1, and salt 2 in a bowl, and work the mixture with an electric whisk for about 3 minutes. Add the vegetable oil gradually while keeping the whisk running 3,

then add the honey 4, grated orange zest 5, and grated lemon zest 6

and the poppy seeds 7 and mix everything for a few more seconds. At this point, sift the all-purpose flour 8 and baking powder 9 into the bowl and use the whisk to incorporate them into the mixture.

Finally, add the orange juice 10 and almond flour 11 and whisk until you obtain a smooth and homogeneous mixture. Butter 12 and flour a 9.5-inch diameter pan

and pour the obtained mixture inside (13-14). Bake in a static preheated oven at 347°F for about 45 minutes, placing the cake pan on the middle rack. After the baking time (always do the toothpick test), take out the cake and let it cool in the pan 15.

In the meantime, prepare the glaze: pour the powdered sugar and Grand Marnier 16 into a bowl, add the orange juice 17, and whisk 18 until you achieve a smooth and uniform consistency.

Flip the now cooled cake onto a rack, which you should have previously placed on a sheet of parchment paper, and pour the glaze over it 19 until the surface is fully covered 20. Your citrus and poppy seed cake is ready to be enjoyed 21!

Storage

The citrus and poppy seed cake can be stored at room temperature for about 3 days, preferably covered with a cake dome. It can be frozen, maybe already sliced.