Citrus Poppy Seed Cake
This Citrus Poppy Seed Cake bursts with zesty flavors and crunchy poppy seeds—perfect for any occasion and so easy to make!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 9x13 inch baking pan
- Cooling rack
Ingredients
- 1 cup orange juice
- ½ cup vegetable oil
- 3 eggs
- 1 box lemon cake mix 15.25 oz
- 1 tablespoon poppy seeds
- 1 orange zest from 1 orange
- 1 lemon zest from 1 lemon
- 2 cups powdered sugar sifted
- 2-3 tablespoons orange juice for the glaze
- additional orange and lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9x13 inch baking pan with vegetable oil or non-stick spray.
- In a large mixing bowl, combine 1 cup orange juice, ½ cup vegetable oil, and 3 eggs. Whisk until smooth.
- Gradually add 1 box lemon cake mix to the wet ingredients, stirring gently until just combined. Do not overmix; some lumps are fine.
- Fold in 1 tablespoon poppy seeds and the zest of 1 orange and 1 lemon.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the glaze by whisking together 2 cups sifted powdered sugar and 2-3 tablespoons orange juice until smooth and drizzly.
- Once the cake is completely cooled, drizzle the glaze over the top and garnish with additional orange and lemon zest.
Notes
- Enhance flavor by adding ½ teaspoon vanilla extract to the wet ingredients.
- Try different citrus zests like lime or grapefruit for unique variations.
- Substitute half the orange juice with buttermilk for a moister cake.
- Top with fresh berries or whipped cream to elevate presentation.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate up to a week.