Hope your week is going well, friends! Today I’m absolutely loving this bright and flavorful bundt cake! It’s freezing here, and this cake is like a pretty little sun. ☀️ I think I only have one other blood orange recipe on this blog, so I really wanted to add another one while they’re in season.
I’m actually not a huge fan of oranges 😆 Like I’m just not going to sit and eat and orange, but I do love citrus flavors! And obvi I love them in some cake. And they really shine in this one! I adapted this recipe from the Lemon Poppy Seed Cake in my cookbook, and it’s super easy to whip up. With bright and sunny flavor and a naturally pink glaze, what’s not to love!?
about this recipe:
Blood oranges: Obviously I think you should use blood oranges for this while they’re in season! (I picked up a bag of them at Trader Joe’s.) But you could also do any kind of citrus fruit for this recipe. Makes a great lemon poppy seed bundt if that’s what you have on hand!
Cake batter: I love a good oil-based cake batter because they’re so easy to mix up and stay so moist. This batter is one bowl and I just used a hand-held mixer, which I personally prefer over stand mixers when it comes to cake batter. (I tend to accidentally over-mix!)
Glaze: This glaze is super simple! All you need is powdered sugar and blood orange juice. I added 1/2 tsp lemon extract to boost the citrus flavor a little bit, but it’s totally optional!
Bundt pan: I used the anniversary bundt from NordicWare. It’s the best for a good classic bundt cake!
Preparing the bundt pan: To make sure this cake easily comes out of the pan and none of it sticks, I like to spray the pan with baking spray with flour. Then I coat the inside of the pan with flour on top of that. I used about 1-2 tablespoons and just rotated and patted the pan until there was a thin layer and it was evenly coated, including the sides the come up the middle.
Blood Orange Poppy Seed Bundt Cake
Ingredients
Blood Orange Poppy Seed Bundt Cake
- 2¼ cups all-purpose flour
- 1½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp poppy seeds
- 3 large eggs
- ½ cup canola oil
- 1 tbsp blood orange zest
- ½ cup fresh blood orange juice
- ¾ cup milk
Blood Orange Glaze
- 1 cup powdered sugar
- 2 tbsp blood orange juice
- ½ tsp lemon extract optional
Instructions
- To make the cake, preheat oven to 350°F. Spray a 10-15 cup bundt pan with baking spray with flour. Then coat the inside of the pan with 1-2 tablespoons all-purpose flour.
- Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl. Add eggs, oil, blood orange zest, blood orange juice, and milk. Mix on medium speed with an electric mixer until combined, 1-2 minutes.
- Pour batter into the prepared pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, blood orange juice, and lemon extract until smooth. Drizzle about half of glaze over cake and let sit for a few minutes. Pour the remaining glaze over the cake and serve.
Notes
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