Best 2 Orange Poppy Seed Zucchini Cake Recipes

Indulge in the delightful symphony of flavors with our Orange Poppy Seed Zucchini Cake, a culinary masterpiece that combines the refreshing zing of citrus, the nutty crunch of poppy seeds, and the moist, tender embrace of zucchini. This delectable cake is not only a feast for the taste buds but also a visual delight, adorned with a luscious orange glaze that glistens like a golden crown. As you delve into the depths of this culinary creation, you'll encounter layers of moist sponge cake infused with the vibrant zest of orange and the subtle crunch of poppy seeds, complemented by the delicate sweetness of zucchini. This tantalizing treat is perfect for any occasion, whether it's a cozy afternoon tea party, a festive holiday gathering, or simply a moment of indulgence.

The Orange Poppy Seed Zucchini Cake is accompanied by a collection of equally enticing recipes that cater to a variety of tastes and preferences. Craving a classic with a twist? Try the Orange Poppy Seed Muffins, individual-sized treats that pack all the flavors of the cake into a convenient grab-and-go format. For those with dietary restrictions, the Gluten-Free Orange Poppy Seed Zucchini Bread offers a delectable alternative that doesn't compromise on taste. And for those who enjoy a touch of elegance, the Orange Poppy Seed Zucchini Bundt Cake is a stunning centerpiece that will impress guests at any gathering. No matter which recipe you choose, you're guaranteed a culinary journey that will leave you craving more.

Let's cook with our recipes!

LEMON ZUCCHINI CAKE WITH POPPY SEED

Lemon Zucchini Cake With Poppy Seed image

Make and share this Lemon Zucchini Cake With Poppy Seed recipe from Food.com.

Provided by swizlo

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups sugar
1 cup oil
3 eggs
4 teaspoons lemon extract
2 teaspoons poppy seeds
1 3/4 cups grated zucchini
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt

Steps:

In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
Stir in shredded zucchini.
Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
Gradually add this mixture to the zucchini mixture. Mix throughly.
Pour into greased 9x13 pan.
Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.

ORANGE-AND-POPPY-SEED SHEET CAKE

Orange-and-Poppy-Seed Sheet Cake image

Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and get creative when cutting: Small and large planks, slices on the bias, and even triangles are fair game when it comes to a sheet cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 14

Ingredients

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon poppy seeds

Steps:

Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.

Tips:

Choose the right zucchini. For this recipe, it's best to use a medium-sized zucchini that is firm and has a deep green color. Avoid zucchini that is too large or has blemishes.
Grate the zucchini coarsely. This will help it to distribute evenly throughout the batter and prevent it from becoming too watery.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This orange poppy seed zucchini cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's moist and flavorful, with a hint of orange and poppy seeds. The cream cheese frosting is the perfect finishing touch. Whether you're serving it at a party or enjoying it as a snack, this cake is sure to be a hit.