Hey there! If you’re looking to impress at your next brunch or craving a sweet treat with a burst of citrus, this Orange Almond Poppy Seed Cake is just the answer. It combines the nutty flavor of almonds, juicy zest of fresh oranges, and a subtle crunch from poppy seeds—all in a moist, tender crumb. Whether for a special occasion or a cozy afternoon coffee, this cake is an absolute delight. Let’s get baking!

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Why You'll Love This

Moist and irresistibly tender thanks to almond flour and yogurt.
Delightfully zesty with fresh orange juice and zest in every bite.
Super simple preparation—no special skills needed!
Perfect for brunch, tea parties, or as a sweet snack with coffee.
Stays fresh and flavorful for days, making it great for make-ahead entertaining.

Ingredients

1 ¼ cups (160g) all-purpose flour
1 cup (110g) almond flour
1 tablespoon poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
½ cup (120ml) vegetable oil (or light olive oil)
¾ cup (180g) plain yogurt (Greek or regular), at room temperature
2 oranges, zested and juiced (about ¼ cup juice + 1.5 tablespoons zest)
1 teaspoon pure vanilla extract
Optional glaze: ½ cup (60g) powdered sugar mixed with 2-3 teaspoons orange juice
Sliced almonds or extra zest for garnish

Directions

Step 1: Prepare & Preheat

Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, almond flour, poppy seeds, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In another large bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes. Add the oil, yogurt, orange zest, orange juice, and vanilla extract. Mix until smooth.

Step 4: Combine Everything

Gently fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.

Step 5: Bake

Pour the batter into the prepared cake pan. Smooth the top and bake for 38–42 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. When fully cooled, mix the powdered sugar and orange juice for a quick glaze and drizzle over the cake. Sprinkle with sliced almonds or extra zest.

Notes

Use room temperature ingredients for a smoother batter and even baking.
If you only have one orange, you can substitute with bottled orange juice but zest is key for flavor.
For extra almond flavor, add ¼ teaspoon almond extract to the wet ingredients.

Variations

Lemon Almond Poppy Seed Cake: Substitute orange with lemon zest and juice for a tangy twist.
Gluten-Free Version: Swap all-purpose flour for your favorite 1-to-1 gluten-free flour blend.
Cream Cheese Glaze: Replace the simple glaze with a thick lemon or orange cream cheese topping.

Required Equipment

8-inch (20cm) round cake pan
Mixing bowls
Whisk
Rubber spatula
Wire rack
Measuring cups & spoons

Storage Instructions

Store the cooled, glazed cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Suggested Pairings & Serving Recommendations

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy alongside a cup of Earl Grey or chamomile tea.
Add fresh berries as a colorful, tangy garnish.

Pro Tips

Weigh your flours for the most consistent, tender crumb.
Allow the cake to cool completely before glazing to prevent the glaze from melting off.
For moister cake, do not overbake; check at the 38-minute mark.

FAQ

Can I make this orange almond poppy seed cake ahead of time?

Yes! This cake stays moist for days, making it a great option for baking ahead. Just glaze right before serving for the freshest look.

What if I don't have almond flour?

You can replace almond flour with extra all-purpose flour, though the flavor and texture will be slightly different—less nutty and a bit firmer.

Can I freeze this cake?

Absolutely. Wrap unglazed slices tightly in plastic wrap and freeze for up to 2 months. Thaw, then glaze before serving.