Blood Orange Poppy Seed Bundt Cake
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
