Orange Poppyseed Cake
With beautiful orange flavor, crunchy poppyseeds and with tangy sweet cream cheese icing, this cake is quite the delight.
Lemon Poppyseed Cake is a beloved classic, but this fun twist uses fresh orange zest, reduced orange juice and a little orange extract as an new way to enjoy this traditional flavor. The citrus flavors, alongside a tangy cream cheese icing, pairs beautifully with the crunch of poppyseeds, making it a layer cake that is sure to impress and elevate any occasion. Let’s dive right into what makes this cake special.
What Makes This Cake Special?
This cake is special for three reasons: the trifecta of orange flavor, the combination of all-purpose and cake flour, and last but not least, using Lifeway Kefir. By choosing three different forms of orange flavorings—zest, reduced orange juice and a small amount of orange extract—the cake offers authentic citrus flavor without being artificial or overpowering. The combination of all-purpose and cake flour, alongside Lifeway Kefir, makes the crumb of this cake irresistibly soft and delectable. It stays moist in the fridge for days.
Equipment and Ingredients:
I like to use a handheld mixer for this recipe. I find it yields the fluffiest cake texture, but a stand mixer can certainly be used too. In addition to the mixer, you will also need a spatula to scrape the bowl as well as three 6” cake pans.
As far as ingredients, this cake mainly consists of staples, including butter, sugar, eggs, etc. but there are a few items that may require a trip to the grocery store. These include: Lifeway Kefir, cake flour, oranges for zesting, orange juice, orange extract, poppyseeds, and cream cheese for the frosting. Plan accordingly, reading through the ingredient list before getting started.
Tips and Tricks for making Lemon Poppyseed Cake
1.) Follow the instructions carefully taking note of mixing times and ingredients. This will yield the best end result.
2.) I highly recommend lining the cake pans with parchment paper. This will ensure the cakes doesn’t stick.
3.) Stir in the poppyseeds with a gentle hand. We don’t want to overwork the batter once the flour is added.
4.) Do not stack and decorate the cake until they layers have fully cooled. I recommend placing the layers, wrapped in saran wrap, into the freezer for 1 hour before assembling. This will prevent the layers from sliding around when applying the cream cheese icing.
5.) This cake is best enjoyed room temperature. Leave the cake on the kitchen counter 2-3 hours before enjoying. Because of the cream cheese icing, leftovers must be stored in the refrigerator.
Variations and Substitutions
For other fun flavors, try my Oranges and Cream Cupcakes, my Lemon Blueberry Cake or my Classic Lemon Cake. For a more advanced recipe, try my Lemon Poppyseed Cake—a version that requires folding whipped egg whites into the batter, yielding a uniquely dense but soft cake—more like a pound cake in texture.
Final Tip
When reducing the orange juice, if too much is accidentally reduced, top the ½ cup with regular bottled or fresh squeezed orange juice. No need to go through the trouble of reducing more.
Orange Poppyseed Cake
Ingredients
- 2 tablespoons orange zest
- 1/2 cup butter, softened
- 1/4 cup canola oil
- 1 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon orange extract
- 1 1/4 cup cake flour
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 kosher teaspoon salt
- 1 cup fresh orange juice
- 3/4 cup Lifeway Plain Whole Milk Kefir
- 1/4 cup poppyseeds
- 8 ounce block cream cheese, softened
- 1 stick butter, softened
- 4 cups powdered sugar
- orange extract, to taste
- orange zest, to taste
Instructions
- Preheat oven 350 degrees F. Properly grease and flour three 6" cake pans. Line with parchment to guarantee cakes won't stick. Set aside.
- Using a small sauce pan, heat 1 cup orange juice until just boiling. Reduce juice to a simmer and cook until it has reduced by half. Set aside to cool.
- Into the bowl of a stand mixer, rub together the granulated sugar and orange zest with your hands until combined. Add the softened butter and using a paddle attachment, beat for two minutes. Drizzle the oil into the bowl on medium-low speed. Once incorporated, turn the mixer back to medium speed for another 3-4 minutes.
- Add eggs one at a time, scraping the bowl after each egg addition. Add vanilla and orange extract and mix briefly.
- In a separate bowl, whisk together the flours, baking powder, baking soda and salt. Spoon and level the flours for an accurate measurement.
- Add kefir and orange juice into a glass measuring cup, stir to combine. Into the mixer on low speed, alternate the flour and kefir three times--flour, kefir, flour, kefir and finish with remaining flour. Mix until just incorporated. Gently fold in poppyseeds until just incorporated.
- Evenly distribute the batter between the three cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. The cakes will be golden on top when finished. Allow to cool ten minutes before inverted cakes.
- With an electric mixer fitted with the whisk attachment, mix the cream cheese and butter on medium speed until there are no lumps, and the consistency is smooth. Add orange extract and zest and mix until incorporated.
- Add sifted powdered sugar to the bowl, 1 cup at a time, mixing first on low speed to prevent splashing, then turning the mixer to medium-low until incorporated. Repeat process with remaining 2 cups of powdered sugar. Briefly mix one more time to complete the icing. For a fluffier icing, the whisk attachment can be used.
- Note: if the icing feels too soft in can be placed in the refrigerator for 20 minutes to firm up.
- Place one layer of cake on a clean turn table or cake board with a small dollop of icing underneath. This works as a glue, helping prevent the cake layers from sliding around while icing. Place a large dollop of icing on top of the first cake layer, spreading evenly with a small offset spatula or knife. Place the second cake layer and repeat process. Any leftover icing can be used to decorate the cake with a beaded boarder, or another decoration of choice. Store cake in the refrigerator until 3 hours before serving.
- Please Note: to make buttercream swirls and flowers as pictured, I recommend making an additional batch of firmer American Buttercream. The cream cheese icing is made for its delicious taste rather than aesthetic.
You May Like These…
