Orange Poppy Seed Syrup Cake
Soft, moist, and bursting with citrus flavor—this Orange Poppy Seed Syrup Cake is pure cozy baking perfection. Made with 7 oz | 200 g poppy seeds and soaked in a bright orange syrup glaze, this easy cake is tender, fragrant, and melts in your mouth. Perfect for afternoon tea, brunch, or a simple homemade dessert that feels bakery-level beautiful. Save this one—you’ll want to bake it again and again!
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There is something deeply comforting about a cake that fills your kitchen with the scent of warm citrus. This Orange Poppy Seed Syrup Cake is one of those bakes that feels both nostalgic and indulgent at the same time. Made with a generous 7 oz | 200 g of poppy seeds, every bite is tender, slightly nutty, and beautifully speckled with texture. The fresh orange syrup soaks into the crumb, creating a melt-in-your-mouth softness that makes this cake impossible to resist!
It is the kind of cake you bake on slow afternoons, when you want something simple, golden, and a little magical. A soft and moist orange poppy seed syrup cake with a bright citrus glaze. Easy, fragrant, and perfect for cozy baking days or afternoon tea.
Looking for some inspiration?… For more Recipes with Oranges, click HERE! ; for more Recipes with Lemon, click HERE! ; for more Blood Orange Recipes, click HERE! ; for more Citrus Recipes, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
~Recipe made in March 2026~
Orange Poppy Seed Syrup Cake
Soft, moist, and bursting with citrus flavor—this Orange Poppy Seed Syrup Cake is pure cozy baking perfection. Made with 7 oz | 200 g poppy seeds and soaked in a bright orange syrup glaze, this easy cake is tender, fragrant, and melts in your mouth. Perfect for afternoon tea, brunch, or a simple homemade dessert that feels bakery-level beautiful. Save this one—you’ll want to bake it again and again!
Ingredients
ORANGE POPPY SEED CAKE
- 4.41 oz (125 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
- 1 tsp (4 g) baking soda
- 1/4 tsp (1.5 g) sea salt
- 8.82 oz (250 g) butter (Softened | At Room Temperature)
- 7.06 oz (200 g) granulated sugar
- 3 Large egg yolks (At Room Temperature)
- 10.60 oz (300 g) sour cream (At Room Temperature)
- 7.06 oz (200 g) poppy seeds
- 2 orange zest (From 2 oranges)
- 3 Large egg whites (Soft Peaks | At Room Temperature)
ORANGE SYRUP
- 2 (120 g) orange juice (From 2 oranges)
- 1 (30 g) lemon juice (From 1 lemon)
- 3.53 oz (100 g) granulated sugar
Instructions
- Line / prepare a bundt cake tin like you would usually do and set aside. NOTE: For this recipe, I used my Twisted Crown Mold from bon COOK placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 340℉/170℃.
ORANGE POPPY SEED CAKE PREPARATION
- In a mixing bowl, mix the all-purpose flour together with the baking powder, baking soda and sea salt. Set aside.4.41 oz all-purpose flour, 1 Tbsp baking powder, 1 tsp baking soda, 1/4 tsp sea salt
- In separate mixing bowl, cream the softened butter together with the granulated sugar. Beat on a medium-high speed for about 2 minutes until light and fluffy.8.82 oz butter, 7.06 oz granulated sugar
- Add the egg yolks. Mix until just combined.3 Large egg yolks
- Beat in the sour cream.10.60 oz sour cream
- Stir in the flour mixture together with the poppy seeds and orange zests until combined.7.06 oz poppy seeds, 2 orange zest
- In a separate mixing bowl, beat the egg whites until soft peaks form. Stir a third of the egg whites into the cake mixture.3 Large egg whites
- Then fold through the remaining whites.
- Pour your preparation into the prepared baking tin.
BAKE!
- Bake for 35 minutes at 340℉/170℃. (Every oven heats differently, monitor your cake from 30 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.Let the cake rest in the pan for 15 minutes before turning it out on to a wire rack. Set aside.
ORANGE SYRUP
- Cut fine curls through the oranges and lemon. Then cut each into 4 pieces to prepare the lemon/orange juice.
- While the cake is in the oven, in a medium sauce pan, whisk the orange and lemon juice together with the granulated sugar. Add 1/2 of the used orange and lemon chopped in smaller pieces.Bring to a boil on medium heat then reduce to medium-low and let it simmer for about 10 minutes.2 orange juice, 1 lemon juice, 3.53 oz granulated sugar
- When your Orange Poppy Seed Syrup Cake has completely cooled down, pour the syrup on top and garnish with fine curls of orange and lemon zest. Enjoy & Bon Appétit!
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Nutrition
Calories: 431kcal | Carbohydrates: 42g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 421mg | Potassium: 235mg | Fiber: 4g | Sugar: 27g | Vitamin A: 693IU | Vitamin C: 9mg | Calcium: 351mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Original Recipe “Orange Poppyseed Syrup Cake” by Emma Doukakis from Who Does The Dishes
Un cake moelleux à l’orange et aux graines de pavot, délicatement imbibé d’un sirop d’agrumes ultra parfumé. La texture est tendre, fondante et joliment parfumée, parfaite pour le goûter, le brunch ou une pause thé gourmande. Une recette simple, chic et réconfortante qui sent bon la pâtisserie maison. À garder précieusement pour les envies de douceur citronnée et cozy!
Miam ! Oh j’ai l’impression d’avoir déjà le goût en bouche.
Belle soirée
Merci Mauricette, c’est très frais et le parfum du citron vert est vraiment très doux. Grosses Bises, ~Nessa
Coucou Nessa , je viens de lire avec attention ta belle recette , le pavot et l’orange cela ne s’explique pas mais ca va bien ensemble. Et la mie du gâteau est belle.avec ce pavot bleu que j’aime utiliser dés que j”‘en ai l’occasion.. Les gàtezux à l’orange sont délicieux surtout avec ce beau sirop que tu lui as préparé.
Bravo Nessa une fois de plus tu te surpasses. Bises
Belle soirée.
Hello Yolande, je te remercie d’avoir pris le temps de lire la recette ; elle est vraiment simplissime. On voit souvent l’association citron-pavot mais que très peu celui à l’orange qui n’est pas du tout négligeable et qui est tout aussi bon. Je te fais de grosses bises et te souhaite une belle et douce nuit, ~Nessa
Une recette originale et bien parfumée ;
bonne soirée ; bisous / Nicole
J’adore son originalité ; on s’est vraiment régalé! Merci beaucou Nicole, Grosses Bises, ~Nessa