Tangerine Poppy Seed Cake

This Tangerine Poppy Seed Cake is love at first bite. It’s moist and citrusy, and the poppy seeds give it this amazing light crunchy texture. Then there’s the glaze, it’s sweet and tangy. And best of all, this cake actually tastes like fresh tangerine.

Not only is this cake wonderfully delicious, but it’s educational. I learned so many things while making it.

I learned that orange extract is fabulous. It really does taste like fresh orange and it gave my cake that little extra citrus ooomph. It’s now a staple of my spice cabinet, and I liked it so much that I went out and bought lemon extract, too.

I learned that poppy seeds actually have a flavor. I thought they were just pretty and crunchy, but when you get enough of them together they have a kind of peppery scent and subtle taste. Scalding them in the milk first helps release some of that flavor by breaking down their outer casings.

I learned that non-stick bundt pans, like milk, mascara, and those jeans from college, have a life span. Don’t wait for the inevitable to happen, replace yours while you still can.

I learned that a good glaze can hide a multitude of sins. (So can careful cropping)

And I also learned that even though the cake gods weren’t listening to my prayers, my cake still tastes divine.

(adapted from Junglefrog Cooking)

5 from 2 votes

Tangerine Poppy Seed Cake

Author Sue Moran


  • 13 1/2 Tbsp poppy seeds
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • 16 Tbsp two sticks room temp butter
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 cups flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • the seeds from 1 vanilla bean
  • zest of 1 tangerine
  • 5 Tbsp tangerine juice
  • 1/4 tsp orange extract


  • 2 cups confectioners sugar
  • juice of 1 tangerine
  • a few drops orange extract
  • 1 Tbsp poppy seeds


  • set oven to 350F
  • Spray and flour a bundt pan (or a tube pan with a removable bottom)
  • Heat the poppy seed in the milk in a saucepan until almost boiling. Add the buttermilk, juice, zest and vanilla beans and set aside to cool. Cream the butter and sugar until fluffy. Add the eggs one at a time, beating in between.
  • Mix the flours, baking powder, soda and salt together in a separate bowl.
  • Add the dry ingredients to the butter mixture alternately with the wet. Beat just until blended with each addition.
  • Pour the batter into the cake pan and bake for about 50-55 minutes or until a toothpick comes out clean. Leave to cool for about 15 minutes and then carefully turn it out onto a rack.
  • To make the glaze, add just enough of the tangerine juice to the sugar to make a fairly thick glaze. Add the poppy seeds and extract and stir well.
  • When the cake is cool, go to town with the glaze.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


  • I do plan to make this tangerine poppy seed cake again soon and I will probably make it in my angel food cake tube pan with the removable bottom. Even with a new bundt pan, I’m wondering if the moistness of the cake isn’t a good match for the intricate design of the bundt, with all the nooks and crannies for the cake to get stuck in.

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  • Reply
    January 28, 2014 at 1:01 pm

    Hi, I think we share the same taste I made the same cake (different recipe) today, with the same bundt pan and I have the same measuring spoons Loved the fact… I was looking for other recipe diferent than mine because it did not turn out as I wanted and found urs and that we have the same taste 😉 Love From Portugal

  • Reply
    November 16, 2011 at 11:43 pm

    your tangerine slice is pretty–that’s a great shot! lovely cake, sue. henceforth, lemon poppy seed cake means nothing to me. 🙂

  • Reply
    November 14, 2011 at 2:14 pm

    This sounds way beyond delicious. Beautiful pictures too. I’m grinning, because I was sitting here thinking how lovely your photos were with perfect lighting and everything else and then you confessed the cake was less than perfect. Love it.

  • Reply
    November 13, 2011 at 12:45 pm

    Now this is a fabulous recipe, Sue. I’ve never used orange extract…sounds like a flavor booster. Lots of poppy seeds and love the idea of scalding them to release their flavor.

  • Reply
    November 13, 2011 at 11:36 am

    This looks killer!!

  • Reply
    November 13, 2011 at 7:54 am

    Thats an amazing dish. It sounds wonderful and the photos looks beautiful and tempting

  • Reply
    A Trifle Rushed
    November 13, 2011 at 7:47 am

    This looks delicious Sue. I have several bundt tins, so will be trying this very soon. Thank you.

  • Reply
    November 13, 2011 at 4:59 am

    Sue, this really sounds wonderful and I love the glaze you are using here. Your recipe is unique and I know I’d love a slice of this cake. Have a great weekend. Blessings…Mary

  • Reply
    hostess of the humble bungalow
    November 13, 2011 at 2:53 am

    Your posts make me want to put on my apron and bake…
    and I am so trying not to eat all these wonderful things.
    You are very very persuasive……

  • Reply
    Sue/the view from great island
    November 13, 2011 at 12:24 am

    yummychunklet—thanks for reminding me, I just found her site the other day and was blown away by all the cakes. I have to say the bundt cake is one of my faves. I wish this one looked a little better, but maybe that’s the excuse I need to make another one!

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