Blood Orange Poppyseed Bundt cake is exactly what your morning tea or coffee needs. Easter is around the corner, so if you are looking for a sweet treat to cheer up your loved ones as we all #stayhome, this buttery cake should do the magic.
This blood orange cake recipe comes together fairly quickly and yields a moist and flavorful cake.
I made this blood orange poppy seed bundt cake before the quarantine chaos when blood orange was still in abundance at the grocery store; sadly, I haven’t had the chance to put the post up until now. You might not find blood orange in stores in April, so feel free to substitute with regular oranges.
What is the Best cake Pan to Use for a Bundt Cake?
Before you start baking, it’s crucial to use a good quality non-stick bundt pan. Trust me; you don’t want a disastrous outcome where half the cake releases from the pan and the other half get stuck.
Even with the best pans, you still have to properly grease all the angles and crevice of the pan for a perfect release. Don’t ruin a perfectly great recipe; check out some good ones ( here, here). The Nordic Ware platinum collection anniversary bundt pan is my favorite so far.
How to make Perfect Blood Orange Poppyseed Bundt Cake
- To make the blood orange bundt cake, we will start by greasing and lightly flouring a bundt pan, preferably 6 cups and above because you don’t want the batter to spill over. Set aside.
- Next, preheat the oven to 375°F.
- Start by mixing the dry ingredients. In a large bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and poppyseed. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed for about 3 minutes until creamy. Gently add the eggs, one after the other, and beat for another minute.
- Reduce the speed to medium-low. Slowly add in the dry ingredients ¼ cup at a time alternating with the milk until well combined. Go ahead and add the vanilla extract, lemon zest, and orange juice, once combined, remove from the stand. Do not overmix, or you’ll get big pockets.
- We are almost done. Now, pour the batter into prepared pan (about ⅔ of the pan). Tap the pan on a hard flat surface to remove any air bubbles. Bake for 55 to 60 minutes or until a toothpick inserted in the cake pan comes out clean.
- Allow the cake to cool for 10 to 12 minutes before inverting the pan on a wire rack. Allow cooling completely before drizzling the orange glaze. If you don’t intend to use a glaze, go ahead a enjoy a chunky slice with a cup of dark coffee or tea. Can I join you?
The best part about this Blood orange and poppy seed bundt cake is that it can be stored at room temperature when covered for up to 3 days or in the refrigerator for up to 7 days. Freeze any leftover for up to 3 months by wrapping it in a cling film and placing it in a ziplock bag and release the air. Thaw at room temperature when you are ready to enjoy a slice.
How to Make Blood Orange Glaze
The glaze is relatively simple. I used two blood oranges to get the perfect pink color, feel free to use less depending on how thick you want the glaze.
- In a small mixing bowl, combine powdered sugar, vanilla extract, and blood orange juice. Stir in heavy cream, one teaspoon at a time until the glaze is smooth and easy to drizzle.
- Drizzle icing over cooled cake and allow to sit for up to 2 hours before slicing.
If you want a thicker glaze, add more powdered sugar.
I hope you’ll give this Blood Orange Poppyseed Bundt Cake a try. If you are looking for something with more of a nutritious kick, try my chocolate Beetroot and zucchini bundt cake here.
Share a picture of your Blood Orange Poppyseed Bundt Cake with us on our social media if you made this dessert using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Don’t forget to pin it for later.
Try to maintain good self-care during this trying time. Safeguard your mental, spiritual, and emotional space. Take care of yourself so that you can take care of your loved ones. Stay sane, safe, and alive!!!
Peace & Love
disclosure: This post may contain affiliate links, which means that I may receive a little commission if you make a purchase using the links above, this helps me keep the blog afloat.
Blood Orange Poppyseed Bundt Cake
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon poppy seed
- 1 cup unsalted butter (2 sticks)
- 2½ cups granulated sugar
- 6 large eggs
- 1 cup milk (non dairy milk is equally fine)
- 1 teaspoon vanilla extract ( I used vanilla bean)
- 1 teaspoon lemon zest (from one lemon)
- ¼ cup blood orange juice (juice from one large blood orange)
For the Glaze
- 1 cup powdered sugar sifted
- ½ teaspoon vanilla extract
- 2 teaspoons blood orange juice (from half-blood orange)
- 1 tablespoon heavy cream
For the Cake
- Grease and lightly flour bundt pan and set aside (preferably a 6 plus cup)
- preheat oven to 375°F
- In a large bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and poppy seed. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed for about 3 minutes until creamy. Gently add the eggs, one after the other and beat for another minute.Reduce the speedto medium-low. Slowly add in the dry ingredients ¼ cup at a time alternating with the milk until combined. Add the vanilla extract, lemon zest and blood orange juice, once combined, removed from the stand.
- Pour batter into prepared pan. Bake for 55 to 60 minutes or until a toothpick inserted in the cake pan comes out clean. Allow the caketo cool for 10 to 12 minutes before inverting the pan on a wire rack. Allow cooling completely before drizzling the orange glaze.
For the glaze
- In a small mixing bowl, combinepowdered sugar, vanilla extract, and blood orange juice. Stir in heavy cream, one teaspoon at a time until the glaze is smooth and easy to drizzle. Drizzle icing over cooled cake and allow to sit fpr up to 2 hours before slicing.
- If you want a thicker glaze, add more powdered sugar
- Glaze makes about ¾ cup, enough to ice one 6 cup bundt pan.
- The cake can be stored at room temperature when covered for up to 3 days or in the refrigerator for up to 7 days.
- Freeze any leftover for up to 3 months. Thaw at room temperature when you are ready to enjoy a slice.
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Can't wait to share this with my family!
I haven't had bundt cake for a while and this looks absolutely stunning!
This looks amazing ! I love anything with poppyseed so I will make it this weekend. I love your pictures too 👌🏼 Gorgeous!
Great recipe! So delicious!
Such a beautiful cake and recipe
Such a gorgeous cake!! Love blood oranges.
Blood orange season is just the best and I love how you’ve combined the fresh flavors with poppy seeds! The perfect bundt cake for the winter!
Gorgeous photography! Looks amazing.
Maureen Celestine says
Thank you so much, Jamie