You know the iced lemon loaf from Starbucks? Well, this orange poppy seed loaf is a unique spin on that. And if I’m being honest, it’s better than the original.
I got the inspo after watching my girl Ina Garten make her lemon yogurt cake on Food Network (literally the only other channel I watch besides Bravo) and swooning over how dense and moist the result was. I couldn’t help but think of the Starbucks version, but wanted to put my own twist on it.
The loaf itself is super easy to throw together. And one of the hardest parts is not digging in while you wait for the loaf to soak up the orange-y simple syrup that gets dumped on top while the cake is still warm.
You’ll want it to completely cool before putting on another layer of flavor – the orange glaze. If you can find it, I suggest using vanilla flavored milk to really amp up the taste of it as well.
Between the zest in the loaf, the simple syrup and the glaze, this iced orange poppy seed loaf is exploding with orange flavor. You’re not going to want to go back to the old fashioned iced lemon loaf, let alone crave lemon poppy seed anything from now on.
Orange Poppy Seed is the new front runner. I’m calling it now.
In my opinion, the orange brings more flavor and less acidity compared to the lemon. That, combined with moisture packed in there from the yogurt, makes for a really great loaf recipe.
You know the iced lemon loaf from Starbucks? This is a unique spin on that, but like, better.
- 3/4 cup dark brown sugar, loosely packed
- 1/2 cup sugar
- 1 cup yogurt, I used European creamy style from Trader Joe’s
- 3 large room temperature eggs
- 1 TBSP Vanilla extract
- 1 TBSP Orange extract
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- The Zest of 2 oranges, about 2 TBSP
- 1/2 cup vegetable oil
- 1 1/2 TBSP poppy seeds
Orange Simple Syrup
- 1/2 sugar
- 1/2 cup fresh squeezed orange juice, about 2 medium oranges
- 1/2 cup powdered sugar
- 1 TBSP milk
- 1 TBSP fresh squeezed orange juice
For prepping the pan:
- 1 TBSP flour
- 1 TBSP vegetable oil
- Preheat the oven to 350.
- Sift the flour, baking powder, and salt together. Set aside.
- In a large bowl, combine the yogurt and sugars and whisk until smooth. Add in the eggs, one at a time, and then add in both extracts. Slowly add in the dry ingredients and mix until combined. Mix in the vegetable oil, zest and poppy seeds.
- Grease and flour the loaf pan and line the bottom with parchment paper. Pour the batter in and bake for 55-60 minutes, or until a knife comes out clean.
Prep the simple syrup
- In a saucepan over medium heat, whisk the sugar and orange juice together until the sugar dissolves. Pour the mixture over the loaf once it is cooked and still warm. Let cool completely.
Make the glaze:
- Whisk the glaze ingredients together in a bowl until smooth. Pour over the cooled loaf. Garnish with orange zest and poppy seeds.
- This is the loaf pan I use. Dimensions are 8.5″ x 4.5″ x 2.75″.
- The orange extract is definitely preferred, but if you do not have any, just double the zest and add in a tablespoon of fresh squeezed orange juice to the batter. The extract will be more flavorful, however.
- I poured the orange simple syrup over the warm loaf while it was still in the pan and let it soak overnight. At first, it will seem like a lot of syrup but it will all get soaked up, promise. However, if you want to serve it immediately, I suggest taking the loaf out of the pan and placing on a cooling rack (over a sheet pan to catch the excess syrup). Then, pour the syrup over the loaf from there. It won’t have as much time to soak, but will still get the job done.
Keywords: orange poppy seed