Orange Poppyseed Loaf

This Poppyseed Orange Loaf Cake is the kind of treat that feels right at home on a sun-dappled kitchen table. Bursting with the bright, natural essence of fresh orange and the gentle crunch of poppyseeds, it bakes up beautifully soft and light, with a tender, moist crumb that melts in your mouth. It’s a simple, soul-soothing cake—equally perfect with a morning cup of tea or as a sweet little something to share with friends. Rustic, honest, and just the right amount of special.

Prep Time: 20 mins | Total Time: 1h 15 | Serves: 10

Ingredients

For the Loaf

• 1 cup unsalted butter, softened, 225g
  

• 1 cup granulated sugar, 200g
  

• 3 large eggs
  

• 2 tablespoons orange zest, from about 2 oranges
  

• 1/2 cup fresh orange juice
  

• 1 11/2 cups all-purpose flour, 190g
  

• 1 teaspoon baking powder
  

• 1/4 teaspoon salt
  

• 1/4 cup poppy seeds
  

• 1/4 cup plain yogurt or sour cream

For the Orange Glaze

• 1/2 cup powdered sugar

  
  

• 1–2 tablespoons fresh orange juice, adjust to preferred thickness

Instructions

Step 1

Preheat Oven to 350°F (175°C). Grease and line a standard loaf pan (9x5 inches) with parchment paper.

Step 2

In a large mixing bowl, beat the butter and sugar until pale and fluffy, about 2–3 minutes.

Step 3

Beat in the eggs one at a time. Stir in the orange zest and juice. (It might look slightly curdled—that’s okay.)

Step 4

In a separate bowl, whisk together flour, baking powder, salt, and poppy seeds.

Step 5

Add the dry mixture to the wet in two additions, alternating with the yogurt. Mix gently until smooth—don’t overmix.

Step 6

Pour the batter into your prepared loaf pan. Smooth the top. Bake for 50–55 minutes, or until a skewer inserted in the center comes out clean. If browning too quickly, tent with foil in the last 10 minutes.

Step 7

Cool in the pan for 10 minutes, then lift out and cool fully on a rack. Drizzle with orange glaze once fully cool.