Citrus Poppy Seed Cake
A bright and flavorful citrus poppy seed cake with orange juice and lemon cake mix, perfect for brunch or dessert with a zesty, nutty crunch.
Ingredients
Instructions
- Preheat oven to 350°F and spray a Bundt pan with cooking spray.
- Use an electric mixer to beat together orange juice, oil, and eggs in a bowl.
- Add the lemon cake mix to the batter and mix until moistened.
- Continue to mix on high speed for 2 minutes.
- Fold in the poppy seeds.
- Pour the batter into the prepared Bundt pan.
- Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
- Invert the cake onto a cake plate and let cool completely.
- Spoon icing over the cooled cake before serving.
Tips & Substitutions
For added flavor, consider replacing part of the orange juice with lemon juice for a more tangy kick. You can also use a different cake mix flavor like vanilla if you prefer. Make sure to sift the poppy seeds to avoid clumping in the batter, and ensure your eggs are at room temperature for better mixing. This cake is perfect for any occasion, similar to Mary Frances' Christmas Candy.
Serving Suggestions
This citrus poppy seed cake pairs beautifully with a light citrus glaze or cream cheese frosting. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. It also makes a great dessert at brunch, complementing dishes like Orange-Raisin Bran Bread or fresh fruit salads for a refreshing meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave a slice for about 15-20 seconds or warm in the oven at 350°F for a few minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Citrus Poppy Seed Cake contains roughly 97 calories, with 1g protein, 20g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just allow it to cool completely, then wrap it in plastic wrap and store it at room temperature. This allows the flavors to meld and makes it even more delicious when served the next day.
What can I use instead of lemon cake mix?
If you don't have lemon cake mix, a vanilla or yellow cake mix works well as a substitute. You can enhance the flavor by adding a tablespoon of lemon zest or a splash of lemon extract to mimic that citrus taste.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. Baking times may vary based on your oven, so start checking around the 30-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).