Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake

There’s something incredibly satisfying about baking, and today I’m thrilled to share my take on a classic dish: Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake. The warm, inviting scent of citrus fills the kitchen as the cake bakes, and I can’t help but feel a wave of nostalgia. Growing up, my grandmother would make her own version, and it quickly became a family favorite. Every bite offers a perfect blend of moistness and flavor, thanks to the tangy Greek yogurt and rich olive oil. Whether it’s for brunch with family or as a sweet treat to enjoy with tea, this cake is a celebration of simple ingredients transformed into something truly special.

Ingredients Overview for Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake

When it comes to baking, the ingredients you choose can make all the difference. In this Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake, each component serves a purpose, creating a harmonious blend of flavors and textures. The star players include Greek yogurt, which provides moisture, olive oil for richness, and orange for that zesty kick. Together, they combine to create a cake that’s not just a dessert, but an experience.

• 4 large eggs: Essential for structure and moisture, these eggs should be at room temperature for the best results.
• 3/4 cup full-fat Greek yogurt: This ingredient keeps the cake moist and adds a delightful tangy flavor.
• 1½ cups all-purpose flour: The backbone of the cake, providing the necessary structure.
• 1/4 cup poppy seeds: Adds a mild crunch and a unique texture to the cake.
• 1½ teaspoons baking powder: This helps the cake rise, giving it the perfect texture.
• 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1 large organic orange: Both zest and juice contribute a bright, citrusy flavor.
• 1 cup sugar: Sweetens the cake and helps create a tender crumb.
• 1 teaspoon pure vanilla extract: Enhances the overall flavor profile.
• 1/2 cup extra-virgin olive oil: Adds moisture and a rich taste.
• 1/2 cup powdered sugar: Used for the glaze, providing a finishing touch to the cake.

Cooking Instructions for Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake

Let’s dive into the baking process! Making the Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake is a delightful journey that begins with a few simple steps. Follow along closely as I guide you through each part of the process to ensure your cake turns out perfectly.

1. Preheat your oven to 350 degrees Fahrenheit. This step is essential for ensuring even baking throughout the cake.
2. Generously grease an 8½ by 4¼ by 2½-inch loaf pan and line it with parchment paper. This will help the cake come out easily once it’s baked.
3. In a medium-sized mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt. This process helps to evenly distribute the leavening agent and ensures that your cake rises properly.
4. In another medium-sized mixing bowl, pour in the sugar and grate all the zest from the orange over it. Take a moment to rub the zest into the sugar with your fingers until the sugar is bright orange and fragrant. This enhances the flavor profile.
5. Slice the orange in half and squeeze its juice into a glass measuring cup. Set the juice aside for later. You’ll be adding half of it to the batter, which will amp up the citrus flavor.
6. In a large bowl, whisk together the Greek yogurt, eggs, and vanilla extract. Once smooth, pour in half of the orange juice and stir to combine.
7. Now, gently add the dry ingredients to the wet ingredients, stirring just until they’re combined. Overmixing can lead to a dense cake, so be careful here!
8. Switch to a rubber spatula and fold in the olive oil. Make sure you mix until it’s fully incorporated, ensuring a smooth batter.
9. Pour the batter into the prepared loaf pan, smoothing the top so it bakes evenly.
10. Bake the cake for 50 to 55 minutes, or until the top is golden and a cake tester comes out clean from the center. The aroma filling your kitchen is a good sign!
11. While the cake is baking, whisk together the remaining orange juice and powdered sugar until smooth to create your glaze.
12. Once baked, let the cake cool in the pan for about 10 minutes. Then, remove it using the sides of the parchment paper and place it on a large sheet of parchment paper.
13. Pour the glaze over the top of the cake, allowing it to run down the sides for that beautiful presentation.
14. Finally, allow the cake to cool to room temperature or serve it warm. It’s fantastic on its own, but feel free to pair it with a scoop of ice cream if you like!

Ways to Adapt This Recipe

There are countless ways to enjoy the Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake, and I encourage you to get creative! Here are some ideas to adapt this recipe to suit your taste:

• Storage: Store leftovers in an airtight container at room temperature for up to three days to maintain freshness.
• Freezing: You can freeze the unglazed cake for up to three months. Just wrap it tightly in plastic wrap and foil.
• Variations: Feel free to swap out the poppy seeds for chocolate chips or nuts for a different flavor profile.
• Glaze Alternatives: Instead of an orange glaze, try a lemon glaze for a different citrusy twist.
• Serving Suggestions: This cake is wonderful paired with fresh fruit or a dollop of whipped cream for extra indulgence.

What to Pair With Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake

When it comes to serving the Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake, there are numerous delicious pairings to consider. Here are some ideas:

• Tea Time: This cake is perfect for afternoon tea. The citrus notes complement a variety of teas, especially Earl Grey or chamomile.
• Brunch Delight: Serve it at your next brunch alongside fresh fruit and yogurt for a delightful spread.
• Picnic Treat: Pack slices of this cake for a picnic; it holds up well and tastes even better outdoors.
• Celebrations: Perfect for birthdays or casual gatherings, simply dress it up with some flowers or decorative plates.
• Seasonal Pairings: Pair this cake with seasonal fruits like strawberries or blueberries when they’re at their peak.
• Storage Tips: Keep any leftovers covered to maintain moisture, and consider warming slices before serving for the best experience.

FAQ

Conclusion

The Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake is a delightful blend of flavors and textures that will surely impress your family and friends. It’s easy to make and perfect for any occasion, whether it’s a casual gathering or a special celebration. I encourage you to give it a try—you won’t be disappointed!

Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake

The ultimate comfort food, this Greek Yogurt Olive Oil Orange Poppy Seed Pound Cake offers a moist texture with a zesty twist. Perfect for brunch or an afternoon snack, it's simple to make and incredibly satisfying. Treat yourself to this easy weeknight dessert that everyone will love!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 large Eggs at room temperature
• 3/4 cup Full-fat Greek Yogurt
• 1½ cups All-purpose Flour
• 1/4 cup Poppy Seeds
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 large Organic Orange zested and juiced; divided
• 1 cup Sugar
• 1 teaspoon Pure Vanilla Extract
• 1/2 cup Extra-virgin Olive Oil
• 1/2 cup Powdered Sugar

Equipment

• Oven
• Wooden Spoon
• Whisk
• Grater
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. This step is essential for ensuring even baking throughout the cake.
2. Generously grease an 8½ by 4¼ by 2½-inch loaf pan and line it with parchment paper. This will help the cake come out easily once it's baked.
3. In a medium-sized mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt. This process helps to evenly distribute the leavening agent and ensures that your cake rises properly.
4. In another medium-sized mixing bowl, pour in the sugar and grate all the zest from the orange over it. Take a moment to rub the zest into the sugar with your fingers until the sugar is bright orange and fragrant. This enhances the flavor profile.
5. Slice the orange in half and squeeze its juice into a glass measuring cup. Set the juice aside for later. You'll be adding half of it to the batter, which will amp up the citrus flavor.
6. In a large bowl, whisk together the Greek yogurt, eggs, and vanilla extract. Once smooth, pour in half of the orange juice and stir to combine.
7. Now, gently add the dry ingredients to the wet ingredients, stirring just until they're combined. Overmixing can lead to a dense cake, so be careful here!
8. Switch to a rubber spatula and fold in the olive oil. Make sure you mix until it’s fully incorporated, ensuring a smooth batter.
9. Pour the batter into the prepared loaf pan, smoothing the top so it bakes evenly.
10. Bake the cake for 50 to 55 minutes, or until the top is golden and a cake tester comes out clean from the center. The aroma filling your kitchen is a good sign!
11. While the cake is baking, whisk together the remaining orange juice and powdered sugar until smooth to create your glaze.
12. Once baked, let the cake cool in the pan for about 10 minutes. Then, remove it using the sides of the parchment paper and place it on a large sheet of parchment paper.
13. Pour the glaze over the top of the cake, allowing it to run down the sides for that beautiful presentation.
14. Finally, allow the cake to cool to room temperature or serve it warm. It’s fantastic on its own, but feel free to pair it with a scoop of ice cream if you like!

Notes

• Tip 1: Store leftovers in an airtight container at room temperature for up to three days to maintain freshness.
• Tip 2: You can freeze the unglazed cake for up to three months. Just wrap it tightly in plastic wrap and foil.
• Tip 3: Feel free to swap out the poppy seeds for chocolate chips or nuts for a different flavor profile.
• Tip 4: Instead of an orange glaze, try a lemon glaze for a different citrusy twist.
• Tip 5: This cake is wonderful paired with fresh fruit or a dollop of whipped cream for extra indulgence.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.