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!

Prep Time 20

Bake / Cook Time 35

Total Time 55

Ingredients

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!