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.

Perp Time	Bake Time
15 mins	55 mins
Total Time	Serves
1 hr 10 mins	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

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

   
   

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

   
   

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

   
   

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

   
   

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

   
   

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.

   
   

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