Blood Orange Poppyseed Bundt Cake
Blood Orange Poppyseed Bundt cake is exactly what your morning tea or coffee needs. It comes together fairly quickly and yields a moist and flavorful cake.
Servings: 14 people
Calories: 397kcal
Ingredients
- 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
Instructions
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.
Notes
Cook's Tips
- 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.
Nutrition
Serving: 1 | Calories: 397kcal | Carbohydrates: 67g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 154mg | Potassium: 100mg | Fiber: 1g | Sugar: 37g | Vitamin A: 563IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg