By Orange Almond Poppy Seed Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Orange Almond Poppy Seed Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Orange Almond Poppy Seed Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup (226 g) unsalted butter, room temperature
1 3/4 cups (350 g) granulated sugar
Zest of one large orange
6 large egg whites, room temperature
2 teaspoons (8.4 g) almond extract
1 cup (240 g) buttermilk, room temperature
3 cups (345 g) cake flour
1 tablespoon (10 g) baking powder
1 teaspoon (5 g) salt
3 tablespoons (27 g) poppy seeds, soaked and strained
1/2 cup (120 g) sour cream, room temperature
For Almond Buttercream:
6 cups (750 g) powdered sugar, sifted
2 cups (452 g) unsalted butter, slightly cold
1 teaspoon (4.2 g) pure vanilla extract
2 teaspoons (8.4 g) almond extract
3 tablespoons (43.2 g) heavy whipping cream
For Orange Curd:
1/2 cup (100 g) granulated sugar
1 tablespoon (9g) orange zest
1/2 cup (124 g) freshly squeezed orange juice
3 eggs
4 egg yolks
4 tablespoons (56.5 g) unsalted butter, cold, cut into squares
PREPARATION STEPS
Preheat oven to 325°F (163°C). Prep 8-inch cake pans with nonstick spray and parchment.
Whisk cake flour, baking powder, orange zest, salt, and poppy seeds. Set aside.
Cream butter and sugar until light. Add egg whites and almond extract, mixing well.
Alternate adding flour mixture and buttermilk to the creamed mixture, beginning and ending with flour. Fold in sour cream.
Divide batter among pans, bake 25-30 mins. Cool then invert onto racks.
For buttercream: Beat butter, gradually add sugar, then extracts and cream. Whip until fluffy.
For curd: Combine sugar, zest, and juice over heat. Whisk in eggs, cook to thicken. Off heat, add butter. Strain, chill 4+ hours.
Assemble with buttercream and curd between layers, covering with buttercream.
Prep Time: 45 mins | Cooking Time: 30 mins | Total Time: 1h 15 mins | Kcal: 560 | Servings: 20
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
