Greek Yogurt & Olive Oil Orange Poppy Seed Pound Cake Recipe

I made an Orange Poppy Seed Cake that’s silky and citrus-bright yet surprisingly light, so you can feel smug about having dessert.

I’m obsessed with this Greek Yogurt & Olive Oil Orange Poppy Seed Pound Cake because it actually tastes like sunshine in a slice. I love the tang of Greek yogurt cutting through the olive oil richness, and those little crunchy poppy seeds that pop in your mouth.

Orange And Poppy Seed Cake? I live for it; this isn’t frou-frou dessert.

I crave that sticky zing from a Poppy Seed Bread With Orange Glaze finish. But mostly I eat it straight up, fork in hand, ridiculous and happy.

Honest cake that hits sweet, bright, and oddly grown-up. No apologies.

Zero guilt.

Ingredients

• All purpose flour: the cake’s backbone, gives structure so it holds its fluffy crumb.
• Baking powder: lifts the batter, makes it light and not dense at all.
• Baking soda: reacts with yogurt, gives extra rise and a tiny tang.
• Fine salt: wakes up sweetness, keeps the flavors from tasting flat.
• Granulated sugar: sweetness and tender crumb, also helps with browning.
• Eggs: add richness, bind everything together, and give a nice body.
• Greek yogurt: moistness plus tang, makes cake dense but not heavy.
• Extra virgin olive oil: silky texture and subtle fruitiness, way better than butter here.
• Poppy seeds: tiny crunchy pops, kind of fun in every bite.
• Orange zest: bright, fragrant oil that smells like summer.
• Fresh orange juice: juice adds freshness and a little natural acidity.
• Pure vanilla extract: warm background note that ties flavors together.
• Almond extract: Basically a nutty perfume, use sparingly for depth.
• Milk or buttermilk: thins batter if needed, keeps things tender.
• Powdered sugar: for the glaze, adds smooth sweetness and a soft finish.
• Orange juice for glaze: makes the glaze tangy and glossy, not too sweet.
• Olive oil in glaze: gives sheen and keeps the glaze silky, not cloying.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup Greek yogurt, full fat, room temperature
• 1/2 cup extra virgin olive oil
• 2 tablespoons poppy seeds
• 2 tablespoons orange zest (from about 2 oranges)
• 1/4 cup fresh orange juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional but nice)
• 1/4 cup milk or buttermilk, if batter seems thick
• For the glaze: 1 cup powdered sugar
• For the glaze: 2 to 3 tablespoons fresh orange juice plus 1 teaspoon olive oil

How to Make this

1. Preheat oven to 350F (175C). Grease and flour a 9×5 inch loaf pan or line with parchment, letting a little overhang for easy lift out.

2. In a bowl whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt. Set aside.

3. In a large bowl beat 1 cup granulated sugar with 2 large room temperature eggs until pale and a bit fluffy, about 2 minutes by hand or 1 minute with a mixer.

4. Stir in 1 cup full fat Greek yogurt, 1/2 cup extra virgin olive oil, 2 tablespoons orange zest, 1/4 cup fresh orange juice, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using. Mix until combined but dont worry about getting it perfectly smooth.

5. Fold the dry ingredients into the wet with a spatula just until you no longer see streaks of flour. Overmixing will make the cake tough so stop as soon as it is incorporated.

6. Gently fold in 2 tablespoons poppy seeds. If the batter looks very thick spoonable rather than pourable, stir in up to 1/4 cup milk or buttermilk a tablespoon at a time to loosen it.

7. Pour batter into prepared pan, smooth the top and tap the pan on the counter a couple times to release big air bubbles. Bake 50 to 60 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

8. Let the cake cool in the pan on a rack for 15 minutes, then use the parchment overhang or turn out onto the rack to cool completely. If you glaze while too warm the glaze will run off.

9. Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons fresh orange juice and 1 teaspoon olive oil until smooth and pourable. Start with 2 tablespoons juice and add more if needed. Drizzle over the cooled cake and let set for at least 15 minutes before slicing.

10. Store leftover cake covered at room temp for 2 days or in fridge up to 5 days. Olive oil keeps it moist so it stays good longer than a lot of cakes, but bring to room temp before serving for best flavor.

Equipment Needed

1. 9×5 inch loaf pan (greased and/or lined with parchment with overhang)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons
4. Whisk (for dry ingredients and glaze)
5. Hand mixer or sturdy wooden spoon (for beating sugar and eggs)
6. Rubber/silicone spatula (for folding batter)
7. Microplane or fine zester and a small citrus juicer
8. Cooling rack and a toothpick or cake tester
9. Parchment paper and a small ladle or spoon for glazing

FAQ

Greek Yogurt & Olive Oil Orange Poppy Seed Pound Cake Recipe Substitutions and Variations

• All purpose flour: substitute with 1 to 1 ratio pastry flour for a softer crumb, or use 1 cup whole wheat pastry flour plus 1/2 cup all purpose if you want nuttier flavor and a bit more structure. Expect a slightly denser cake.
• Greek yogurt (full fat): swap with equal parts sour cream or crème fraîche for the same tang and moisture. If you only have low fat yogurt, add 1 to 2 tablespoons oil to make up for lost fat.
• Extra virgin olive oil: use equal parts mild flavored vegetable oil or grapeseed oil for a neutral taste, or use melted unsalted butter for a richer, more buttery cake (1:1). Butter will make it less fruity and a touch more tender.
• Eggs: for each large egg, you can use 3 tablespoons of unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). Applesauce keeps it moist but a little less lift; flax works best in denser quick breads.

Pro Tips

– Make sure everything is really at room temp. Cold eggs or yogurt will make the batter seize up and you’ll need to overmix to fix it, which makes the loaf dense. If you forgot to take them out, set eggs in warm water for 5 minutes and let the yogurt sit on the counter while you prep.

– Zest first, then juice the oranges. Use a fine microplane for the best aroma, and don’t scrape down into the bitter white pith. If your oranges are a little dry, roll them on the counter under your palm to loosen the juice before cutting.

– Be ruthless about not overmixing. Fold the flour in gently until you just can’t see streaks of flour. A few little pockets of flour are fine. Overworked batter = rubbery crumb.

– Cool completely before glazing, and start with less juice for the glaze. A slightly thicker glaze will cling better; add the extra tablespoon of juice only if needed. If the glaze looks too glossy and thin, let the loaf sit 10 minutes then spoon a second, thinner layer for better coverage.