Ingredients
For the cake:
2 cups (250 g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp poppy seeds
½ cup (115 g) unsalted butter, softened
½ cup (120 ml) vegetable oil
1 ¼ cups (250 g) granulated sugar
3 large eggs
2 tbsp orange zest (from about 2 oranges)
½ cup (120 ml) fresh orange juice
½ cup (120 g) sour cream or Greek yogurt
1 tsp vanilla extract
For the orange syrup (optional but makes it extra moist):
½ cup (120 ml) fresh orange juice
¼ cup (50 g) granulated sugar
For the glaze (optional):
1 cup (120 g) powdered sugar
2–3 tbsp fresh orange juice
Instructions
- Preheat oven: to 350°F (175°C). Grease and line a loaf pan (9×5 inch) or round cake tin.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- Cream butter & sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs & flavor: Beat in eggs one at a time. Stir in orange zest, juice, sour cream, and vanilla.
- Combine: Gradually fold in dry ingredients until just combined (don’t overmix).
- Bake: Pour into prepared pan and bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Soak (optional): While cake bakes, heat orange juice and sugar in a pan until dissolved. Once the cake is out of the oven, poke holes on top and pour syrup over for extra moisture.
- Glaze (optional): Mix powdered sugar with orange juice until smooth, then drizzle over cooled cake.
ENJOY
