Make room on your Easter brunch menu for this buttery, dense, and fragrant orange poppyseed bundt cake! I love making a bundt cake for a brunch because the presentation is just WOW when you display it in all its glory, a sweet orange glaze dripped over the ridges and glistening with flecks of orange zest and poppyseeds. Don’t be intimidated by using a bundt pan, give it a good coat of butter, dust it lightly with flour, and if you have any parts that stick you can always cover them up with the glaze! I love this recipe because it’s a little bit dessert, a little bit breakfast pastry, and an all around crowd pleaser – get the full recipe below!
Orange Poppyseed Bundt Cake
Ingredients
- 1 Cup of softened butter
- 2 Cups of white sugar
- 4 Eggs
- 2 Tsp of vanilla extract
- 3/4 Cup of buttermilk
- 1/2 Cup of fresh squeezed orange juice plus zest
- 3 Cups of flour
- 1 Tsp of baking powder
- ½ Tsp of baking soda
- ½ Tsp of salt
- 1 Tbsp of Poppyseeds plus more for garnish
- For Glaze:
- 1 3/4 cups confectioners sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon of butter
- 1 tsp of vanilla extract
Instructions
- Preheat oven to 350 degrees; grease a Bundt pan with butter and dust lightly with flour.
- Using a stand or hand mixer, combine butter and sugar until light and fluffy.
- Add eggs to mixture one at a time and beat until well combined; add in vanilla, buttermilk and orange juice.
- Sift together flour, baking powder, baking soda, and salt and then add to the wet ingredients, continuing to mix to combine all ingredients. Stir in poppyseeds.
- Pour batter into Bundt pan and bake for 45-50 minutes. Let it cool slightly before inverting and removing from the pan.
- To make the glaze: combine sugar, orange juice and zest, butter, and vanilla in a bowl, whisk together until smooth.
- While cake is still warm, pour the glaze over the top and garnish with additional poppyseeds, let it cool before serving.
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