Soft Orange Poppy Cake

This orange, yogurt and poppy seed loaf gives you an amazingly light taste experience. Its wonderfully moist texture and citrus flavors instantly transport you to sunny delights. The quick and easy prep makes it perfect for afternoon tea or a tasty breakfast treat.

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Essential components

• Full-fat plain yogurt: This adds amazing softness to the loaf while making it much lighter than if you'd used butter
• White sugar: Carefully measured to highlight the citrus flavors without drowning them in sweetness
• All-purpose flour: This forms the backbone of our loaf, so grab good quality for the best outcome
• Baking powder: Working together with the flour, it helps the loaf rise nicely and stay airy
• Neutral vegetable oil: This gives the loaf a soft texture that won't dry out for several days
• Fresh orange: Both juice and zest are the real stars here, bringing brightness and rich aroma
• Poppy seeds: They add a slight crunch and pretty visual touch that works against the soft texture

I'm really picky about the oranges I use in this. I've found that organic Sicilian oranges have an unbeatable scent that truly makes this loaf shine.

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Simple step-by-step guide

Getting the pan ready:

First, warm up your oven to medium heat. Line your loaf pan with parchment paper, leaving some hanging over the edges so you can lift it out easily later. Many folks skip this step, but it's key for a perfectly baked, intact loaf.

Mixing it up:

In a big bowl, whip the yogurt and sugar until they're well combined and slightly pale. Then gently fold in the eggs one at a time, mixing softly after each to trap as much air as possible in the batter.

Adding dry stuff:

Gradually mix in the sifted flour with baking powder, alternating with the vegetable oil. This trick helps avoid lumps while keeping the batter light. Finish by adding the finely grated zest and fresh orange juice.

Baking it right:

Pour the mix into your pan and bake for about 45 minutes. The secret to perfect baking is checking regularly after about three-quarters of the time. Your loaf is done when a toothpick stuck in the middle comes out clean or with a few dry crumbs.

When I make this loaf, I always zest my orange before juicing it, using a light touch that only gets the colored part of the peel. Paying attention to little things like this makes a huge difference in how it turns out.

Delicious plain or glazed

This loaf tastes amazing just as it is, with its slightly crisp crust that beautifully plays off the soft center. But for special occasions, I like to make an orange glaze that adds extra sweetness and makes it look totally irresistible. To make it, just mix sifted powdered sugar with fresh orange juice and a splash of milk until you get a nice pouring consistency. Only pour the glaze on a completely cooled loaf or it'll just soak in.

Tasty twists

This loaf works as a fantastic starting point you can customize however you want. Try swapping orange for lemon or grapefruit for a tangier version. If you love candied fruit, throw in some chopped candied orange peel to the batter. For something more indulgent, mix in white chocolate chips which pair wonderfully with citrus. I personally love adding a tablespoon of finely ground Earl Grey tea to the mix for a subtle bergamot flavor that perfectly complements the orange notes.

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Keeping it fresh

This loaf stays moist and fresh for several days when carefully wrapped in plastic wrap at room temperature. For longer storage, you can slice it and put individual pieces in an airtight bag in the freezer where they'll keep well for up to three months. To enjoy, just let them thaw at room temperature or warm them slightly in the microwave for a few seconds to bring back all that softness.

This loaf hits the sweet spot between simple and fancy for me. Every time I make it, I think about that Sunday when my grandma, who knows everything about old-school baking, asked for my secret to making something so light. The joy of sharing homemade treats that bring everyone around the table remains one of my favorite things about cooking.

Frequently Asked Questions

→ Can I swap yogurt for something else?

Sure! Cream or cream cheese works too, but yogurt gives it that lovely tang and fluffy texture.

→ How long does this cake stay fresh?

Stored in an airtight container, it’s good for 3-4 days. Slice and freeze for a longer shelf life.

→ Is it okay to use a different oil?

Of course! Sunflower or another neutral oil works fine. Melted butter also adds a nice twist.

→ Do I have to use poppy seeds?

Not at all. Swap them for chia seeds or add lemon zest for a new flavor combo.

→ Why do I rub the zest with sugar?

This step releases fragrant orange oils, making every bite taste super citrusy.