Ruth'S Poppy Seed Orange Cake
A light and flavorful orange cake studded with poppy seeds, perfect for brunch or afternoon tea. Its moist crumb and zesty citrus notes make it a delightful treat for citrus lovers and those seeking a subtly nutty flavor. An elegant dessert suitable for gatherings or casual indulgence.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cover the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick cooking spray.
- In a small mixing bowl, beat egg whites with an electric mixer until stiff peaks form. Set aside.
- Combine flour, baking powder, salt, sugar, and poppy seed in a large mixing bowl.
- Add vegetable oil and orange juice; beat with mixer at medium speed until batter is smooth.
- The batter will be thick.
- Add grated orange rind and one-third of the egg whites; stir gently.
- Fold in the remaining egg whites.
- Pour batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- Remove from pan and cool on a wire rack.
Tips & Substitutions
For a lighter cake, ensure your egg whites are beaten to stiff peaks and gently fold them in to maintain airiness. If you want to add a twist, consider substituting half of the orange juice with lemon juice for a tangy flavor. You can also experiment with almond flour instead of all-purpose flour for a gluten-free option, though it may alter the texture slightly.
Serving Suggestions
This Poppy Seed Orange Cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. Serve it with a dollop of Fluffy Cream Cheese Frosting for added richness. It also complements fresh fruit or a light yogurt on the side, making it a versatile dessert for gatherings or a quiet brunch at home.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Poppy Seed Orange Cake contains roughly 104 calories, with 2g protein, 15g carbohydrates, and 4g fat. It is a good source of vitamin C (10% of the Daily Value).
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 use whole eggs instead of just egg whites?
Using whole eggs will result in a denser cake, as the yolks add fat and moisture. If you prefer a richer flavor, you can use two whole eggs in place of the egg whites, but be prepared for some texture changes in the final product.
What can I substitute for orange juice?
If you don’t have orange juice on hand, you can substitute it with an equal amount of apple juice or a combination of lemon juice and water. This will provide a similar acidity and sweetness, but keep in mind that it may alter the overall flavor of the cake slightly.
Can I freeze the Poppy Seed Orange Cake?
Yes, you can freeze the cake! Make sure it is completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. To enjoy, simply thaw it in the refrigerator overnight before serving.
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).