I missed my brother’s birthday last week. I’ve attended every one of his birthday celebrations until this year. I suppose 23 out of 24 is still pretty good, but I wish I could have been there. My dad sent me a picture of my two younger brothers sitting side-by-side on a restaurant booth at the birthday dinner. They’re are all grown up now, transformed from ornery boys into strapping young men. My burly baby brother is even sporting a new mustache. I’ll let it slide.
When we were little, I couldn’t appreciate our age differences. I was the smarty-pants older sister and I called them out on all their dumb mistakes. I really regret that I didn’t offer more supportive words when they did things right. If I could go back in time, I’d tell my younger self to let my brothers be boys. LET THEM BE BOYS.
IF I had been able to make the five hour drive home for my brother’s birthday, I would have made him this cake. It’s not too sweet so I think he would like it. My obsession with the concept began the moment I laid eyes on Melissa Clark‘s blood orange olive oil cake recipe while sitting cross-legged on a hotel bed in Atlanta with In the Kitchen with A Good Appetite. Blood oranges, olive oil… in a cake. Bonus points for yogurt.
I noticed that Melissa’s recipe called for the same amount of flour as my honey whole wheat banana bread recipe and started wondering if I could substitute honey for the sugar. She referenced the original source of her recipe, Dorie Greenspan, so the next thing you know I’m googling Dorie’s recipe on my phone and taking notes on the differences in proportions. What liquid would I decrease to make up for the addition? How much yogurt and oil and orange juice should I use? My head started to hurt from all the math so I eventually gave up and went downstairs.
My subconscious wouldn’t let the idea go, though. At home several days later, I came across A Cozy Kitchen’s grapefruit-thyme pound cake, which reminded me of that Ina Garten yogurt cake I’d bookmarked ages ago. And what do you know, that recipe is so similar to Dorie’s French yogurt and olive oil cake. Then I’m googling all of them at once, tabs galore, and go figure, Deb has made them all. I was zooming into her pictures to see the crumb for each recipe and still wondering about replacing the sugar with honey and which citrus flavors and I realize, I am totally crazy. LET IT BE CAKE.
So I let it be cake, and I ended up with what I like to call, “orange poppy seed pound cake”. The longer name would be “orange, poppy seed, olive oil and yogurt loaf cakey-bread”. This cake has the dense texture and light sweetness of pound cake.The subtle herbal notes of the olive oil hide behind the pervasive orange flavor in the poppy seed-studded crumb. It’s a simple cake that doesn’t required an electric stand mixer (none of my recipes do). You might notice that my loaf didn’t poof up in the middle, but I loved the resulting dense texture.
The cake is a combination of all the recipes referenced. The basic proportions came from Ina’s recipe, but I used orange juice in the loaf like Melissa, rubbed the orange zest into the sugar like Dorie did with lime, and took Deb’s suggestion of adding 1/3 cup poppy seeds to the batter. I used olive oil instead of Ina’s vegetable oil; I think you could substitute coconut oil for the olive oil for a more tropical flavor.
As usual, I used whole wheat pastry flour instead of all-purpose flour. Whole wheat pastry flour is finely milled soft white wheat that is still 100% whole wheat and unbleached. It doesn’t have much of a wheat-y taste to begin with, but orange helps cover up the flavor of whole wheat, so I dare anyone to detect it here.
If you want to debate the healthfulness of this cake, I suppose that how “healthy” this cake will be for you depends on your definition of the term. This cake is most certainly better for you than a traditional pound cake, which—fun fact—calls for a pound of flour, pound of butter, a pound of sugar and a pound of eggs. If you try to avoid gluten, dairy and sugar, perhaps this cake is not for you. However, I do have a recipe for vegan chocolate cake, and a maple-sweetened tea cake. And if you’re gluten-free, might I offer you some cookies instead?
PrintOrange Poppy Seed Pound Cake
- Author:
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
- Category: Dessert
Lightened-up orange poppy seed pound cake cheers up chilly days. Made with whole wheat pastry flour, olive oil and yogurt, this pound cake is healthier than most. Serve slices as is, or add a scoop of ice cream for dessert or yogurt for breakfast.
Ingredients
- 1 ½ cups whole wheat pastry flour or white whole wheat flour or regular whole wheat flour
- ⅓ cup poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon fine grain sea salt
- 1 medium organic orange, to yield about 2 teaspoons zest and ¼ cup juice
- 1 cup sugar
- ¾ cup plain whole-milk yogurt
- 3 eggs
- ½ teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees F. Generously butter a 8 ½ by 4 ¼ by 2 ½-inch loaf pan. (Ina suggests lining the bottom of the pan with parchment paper cut to fit. I didn’t do this but the cake did stick to the bottom a little bit.)
- In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the orange (should yield about 2 teaspoons zest). Rub the zest into the sugar until the sugar is orange and fragrant.
- Slice the orange in half for juicing. In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup orange juice to yield 1 cup total liquid. Whisk the yogurt and orange juice, eggs and vanilla into the sugar mixture.
- When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.
- Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.
- Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Let the cake cool to room temperature right-side up.
Notes
- Adapted from Ina Garten’s Lemon Yogurt Cake, Dorie Greenspan’s EVO and Yogurt Loaf Cake, Melissa Clark’s Blood Orange Olive Oil Cake (found in In the Kitchen with A Good Appetite, available online at Smitten Kitchen) and Deb Perelman’s Lemon Yogurt Anything Cake. Whew.
- Zesting citrus is super easy with a Microplane zester/grater. Love that thing.
Clotilde
I am going to miss my sister’s birthday this year as well (she is turning 24 this sunday)! I have done every birthday (besides her first as she is one year older) except for this one. She recently moved to Quebec and I live in France. Maybe if I protect the cake enough I could send her one. Thanks for sharing!
Caroline
I love your story about your brothers. It’s so hard to be away from family. This cake is just beautiful. I love simple cakes like this with complex flavors. Your photos are gorgeous too! So, basically, I really love your site! :)
Kate
Thank you, Caroline!
Eileen
YES. I’ve been meaning to make a loaf cake for a few days now, and this one looks perfect! I love the idea of combining crunchy poppyseeds with bright citrus juice. :)
Katrina @ WVS
Mmm love the sound of this. I want this for breakfast!
Kim
Yum! I’ll admit, I was kind of excited at the prospect of a recipe using honey for the sweetener… maybe I’ll test it out and let you know how that goes. I think this would be great for an Easter get together!
Kate
Please do let me know if you try it!
Laura (Tutti Dolci)
Love all the inspirations that led you to this cake! I can practically smell the orange, and yes please to the poppy seeds! I think honey would work well, you’d just have to cut back on your liquid. I just made a bundt cake with honey and it turned out well.
Nicole
Oh man, I can relate to a recipe research spiral. Your cakey-bread looks super tasty! The pic of you and your brothers is so cute :)
ami@naivecookcooks
I like that their is no butter used in pound cake! I will try it soon.
Margarita
funny, i just made an orange poppy seed cake too. only mine is made with a ton of butter!!! i gotta try this olive oil one! speaking of olive oil cakes… i found a rosemary olive oil cake at 101 cookbooks (from kim boyce’s recipe) and am absolutely in love with it!!! i think you will too!
Kate
I’m so into orange and poppy seeds now! Thanks for letting me know about Heidi/Kim’s recipe, Margarita, I’m googling it now.
Shanna
Your family is GORGEOUS.
Kate
Thanks, Shanna. :)
Anna
This cake looks so amazing! I love pound cake and lemon poppyseed bread, so I’m going to have to try this orange version! Also, my 20 year old baby brother went off to college and grew a beard. He is a redhead. It was not pretty.
Angela
Ooh this sounds so lovely! I love love love citrusy things these days – probably because I’m DYING for warm weather to come and citrus reminds me of sunny days (which are few and far between over here!) Your story about not being able to get the recipe off your mind and thinking about quantities sounds like the story of my life… once I get an idea in my head, it just won’t go away until I make it!
Jeanine
Ha, I’m into “loaf cakey-bread” too…
omg that photo of Cookie is so adorable!
Joanne
You know, I too spend a lot of time “researching” recipes when really I should just get in the damn kitchen! I love what you’ve done here though. I’m a sucker for a good lemon poppy seed cake and I think orange would be such a lovely substitute!
Lindsay
Can you please tell me where I can get those loaf pans? Gorgeous!
Kate
Hey Lindsay, it’s a Fiestaware loaf pan in turquoise. It bakes a beautiful loaf of bread, doesn’t it? I got mine at a local store in Kansas City called Pryde’s for about $30, I think they are usually a little more, but I’ll use it forever.
thelittleloaf
I love experimenting with a basic recipe and making it my own. You’ve done a gorgeous job here – poppy seeds and citrus are just made to be together :-)
Tia Stockton
Olive oil, citrus zest, yogurt, poppyseeds… can’t go wrong. Love it and can’t wait to try it!
Emily K.
Most gorgeous dog ever!
Kate
Thank you! :)
BusyWorkingMama
This looks and sounds delicious. Great new twist on what normally I would expect to be lemon-poppy!
Kate
I’ve always loved lemon and poppy seeds, but now I’m really into orange with poppy seeds! Hope you’ll give the flavor combo a try soon.
Stefanie
I was the same way with my two younger brothers. It is just the nagging older sister gene, it is so hard to control sometimes! This cake looks lovely. By the way I have made those GF cookies three times since you posted the recipe. I absolutely love them!
Kate
I’m glad you can related, Stefanie. The older sister in me is still too critical, but I try to keep it under control! So glad you’re enjoying the chocolate chip cookies.
J.S. @ Sun Diego Eat
lovely photographs + love the copious amounts of poppy seeds in this cake. Oil always makes cakes moister for longer, I like subbing some of the butter for oil in cake recipes if the cake won’t all be eaten right away.
Kathryn
This sounds like such a lovely cake – love the poppy seeds in there and, as ever, your photographs are beyond beautiful.
Kate
Thank you, Kathryn. xo.
Kiran @ KiranTarun.c
Love reading about the memories of you growing up with your brothers — i miss my family so much, since we don’t get to see each other often. So i can definitely relate :)
Yummy cake!! And a very Happy Birthday to your brother!
Gemma @andgeesaid
Yum! this looks sooo good, I love poppyseeds!
Sylvie @ GitK
Not at all crazy, I’ve spent many days engaged in the very same chase for the perfect inspiration for a recipe.
ashley-bakerbynature
duuuuuuuuuude! I love everything about this! Just made an orange poppy seed dutch baby last week and it was amazing. This cake is next!
Batya
Holy cow, that looks delicious– though it would be hard not to be with the influences of Ina (her yogurt cake is one of my top favs), Melissa, Dorie (just made her lemon poppy muffins again) and Deb (met her last month at a book signing in Denver which was lots of fun)…but nice work putting it all together :) I CAN”T WAIT to make this (and you know I’m serious when I use CAPS!). And on a personal note, as a mother of two young boys, I will remember that refrain, “Let them be BOYS.” Great post.
Kate
I’m so jealous you got to meet Deb! Please let me know how the cake turns out for you, Batya.
Bernadette
Love poppy seed pound cake, and the orange sends it over the top for me. This sounds like such a delightful recipe.
And your pup is just ADORABLE! :-)
Clara
Do you know if greek yogurt would work rather then whole milk yogurt? It is what I have on hand. I also love the idea of using honey rather then white sugar.
Kate
Hi Clara, I’m not 100% sure if Greek yogurt would work, but I bet it would. If you want to try substituting 1/2 cup honey for the sugar and reducing the oil a bit… it might work. I’ll have to experiment to know for sure!
P.s. my brother goes to OSU!
Stacey
Kate, thank you again for another great recipe. Made it last night and it is delish. I just happened to have an organic orange that had been slated for your latest couscous recipe. I decided to go the sweet route instead. :)
★★★★★
Kate
Thank you, Stacey! I’m so glad you’re enjoying my recipes. Always nice to hear that they are being put to good use out there. :)
dervla @ the curator
Sorry you missed your brother’s birthday. But I’m sure he appreciates you making that cake in his honor. I loved that grapefruit thyme cake too from Adrianna.
Leah
I love the idea of this cake and hope one day you will post it using honey instead of sugar! Enjoy your cake! :)
Averie @ AverieCooks
Such a great looking bread/cake! I love how you adapted it from some of my very fave cooks…Ina, Deb, Dorie, and you Katie-ified it and came up with your own creation. It’s gorgeous! I made a yogurt cake last fall with blueberries and lemon & remember seeing some of those links when I was doing my research!
Nat @theAppleDiaries
Yum, this looks amazing Kate :) I love orange in cake recipes! It’s so zesty and fresh. I wonder whether you could substitute the poppy seeds for chia seeds? Let me know what you think.
Kate
Good question, Nat. I don’t have much experience with chia seeds. I think they might absorb too much of the liquid in the cake, but I’m really not sure!
A Cozy Kitchen
Love the WW pastry flour in this. And the poppy seeds are so so pretty. This looks like a cake I want to wake up to in the morning and eat with a cup of coffee.
Erin
I was so inspired to make this but I used what we had around. A small champagne mango and lime were added, leaving out the orange. Delicious! Thank you:)
Kate
Thanks, Erin! I never would have thought to try mango and lime in this cake. Sounds delicious.
sarah @ two tarts
I made this the very instant I read it (because it just happened to be a rare three-year-old naptime and I was hungry!). I made mine grapefruit instead of orange. And had to use butter rather than yogurt. But I loved it. Thanks for the inspiration!
Kate
Thanks, Sarah! I’m so glad you enjoyed the cake. Your grapefruit version sounds delicious.
Enid
This is looks utterly scrumptious- for brighter color, I may go with a blood orange. Thanks, as always, for the recipe inspiration!
Jennie
This bread looks dreamy!
darci haney
I just bought all of the ingredients….making this for a yummy sweet treat tonight….thanks for sharing the recipe and all of your beautiful photos!!
Kate
Hope you enjoyed the cake, Darci!
The Newlywed Chefs
Oooo… I love lemon poppy seed, and I bet I’d like orange poppy seed even more! Brilliant!
Tracy
Made this last night after about a week of thinking about how it would taste. Brought it to work because it would have been too much temptation to keep at home. It is almost gone if that tells you anything. Couple of people commented how delicious it was and another person said she heard it getting rave reviews. It is better the second day. And it’s definitely a keeper! Thanks so much for sharing this.
Kate
Glad to hear it, Tracy! I’m glad you appreciate the flavor combination, too. I was afraid it might seem a little strange to some.
Becky
My husband loves poppy seeds and I don’t have nearly enough uses for them. This sounds just perfect :)
claire @ the realist
I’m addicted to poppy seeds!! Love this Kate!
Ginny
I made this exactly as written (with regular WW flour, no WW pastry flour available in my area of Mexico). I was hoping it would come out well as I doubled the recipe to have an extra loaf to give away. And………..it did not disappoint. The cake is even better than it looks. It’s moist and delicious. The orange flavor is so delicate and goes so well with the poppyseeds. And it keeps well. Even after several days it still nice and moist. I will be making this again.
Kate
Thanks, Ginny! I’m so glad you love the cake.
Cat
I made the recipe as is and absolutey loved it, it is refreshing and different. Thanks so much for sharing !
Kate
Thank you, Cat! I’m so glad you enjoyed the cake.
MzBaker
again another delicious looking food! I love the dog in the middle :) I do that once in a while when cooking and taking pictures of my food, my pup or a cat will be begging lol so I snap a picture.
★★★★★
Laura
Hi Kate! Has anyone tried with coconut oil instead of olive oil?
Laura
I tried coconut oil and it tastes amazing!! The subtle coconut flavor with the orange are such a nice combo! It was hit in my house! Thanks for the great recipe, I will definitely make this again. I think it could do without a little sugar, it’s very sweet, not too sweet but I don’t think you would miss it ;)
Kate
Thank you, Laura! I can’t wait to try this cake with coconut oil. So glad you enjoyed it.
Emma
I made this cake the other night and my family demolished it. It was absolutely great, and so easily – I will definitely be making it again.
I used regular wholemeal flour instead of pastry flour because that’s what I had on hand and it worked out fine.
Next time I might add more orange zest – but that’s just my particular taste!
Thanks again for such a great recipe :)
Kate
Thank you, Emma! I’m so glad you all enjoyed the cake. I want to try it with lemon zest and fresh blueberries next.
enna
My childhood favorite- Poppy seeds sponge cake! This looks just like it. i haven’t tried one for years. You made me long for one.
★★★★★
David
Tried making this for my girlfriend. it was dead simple and tastes amazing. highly recommended. thanks
★★★★★
Kate
Hooray! Thanks, David!
Heather
In looking for an excuse to have the oven on to warm up the house, I went searching for poppy seed loaf cake recipe. I finally found your’s a few pages into my search and I knew it was the one. I had to use a little more orange juice to make up for not quite enough yogurt and a little brown sugar to make up for not quite enough sugar. With those slight adjustments, it still came out perfect! I had to bake a little longer (cold house = cold kitchen), but it ended up with a PERFECT pound cake rise… it even had the most beautiful crack (ha!) down the middle.
Then I accidentally spent most of the day looking on your blog and have now decided you’re my new food best friend. I can’t wait to try more of your recipes, there’s just so much that sounds delicious I’m having a hard time choosing. :)
Kate
Heather, I’m so glad you found this cake! Welcome to my blog. I’m sorry for not saying so earlier!
Jenny
WOW! My new favorite bread recipe. I made it last night, it’s all gone, and the oven is heating up now for my second. I made it in a little dutch oven type dish, round maybe 7 inches. I cut it into loaf sizes and it was delicious. I always use whole wheat pastry flour and often have to fuss with trying to get the proportions right because I just won’t use white flour, what a waste of calories! Thank you so much for a great recipe, and I’m sure many more that are totally my style, too! I cut the sugar almost in half and I used two types of oranges. Tonight I will be adding lemon for a little more tartness. I put half a tsp of rose water into it, and cut the poppyseeds down just a little (they’re pricey). Tonight I think I may make a cranberry/mulberry glaze to pour over it! Can’t wait to try more of your recipes!
★★★★★
Kate
Thanks, Jenny! Your version sounds stellar! Glad you’re enjoying the recipe.
Kaylee
This recipe was fantastic! I used organic whole grain flour and it turned out just fine. I also added some almond extract in addition to the vanilla and glazed it with confectioners’ sugar icing made with almond extract. I will definitely be making it again!
Kate
Thanks, Kaylee! Your cake sounds amazing!
Kristin
Just got done making a batch of your double lemon poppyseed muffins for my youngest daughter’s class and saw a picture of this cake. Reminded of my favorite French yogurt cake made with Greek yogurt and coconut oil. Plan to do the same with your recipe only substituting lemon and garnishing with creme fraiche. Tomorrow, I am making a double batch of your double lemon poppyseed muffins as my middle daughter requested them for her school birthday treat.
Kate
So glad your daughters are enjoying my muffins! You’re right, this cake sounds very similar to your French cake. Hope your variation turns out lovely (I bet it will)!
Gayatri
This was delicious, Kate!! My new favourite orange cake :) Do you think I could freeze it?
Kate
Thanks, Gayatri! I think you could!
Brooke
Hi Kate, could I use applesauce instead of oil?
Maryjane
I’m in the “can we make this without sugar” camp. (metaphorically speaking)
Due to family allergies we look for recipes with little to no sugar as well as gluten-free. BUT just for the “fun” of it, if the gluten-free person and the diabetic are at the same “food event” we need rice-less gluten-free recipes, because the diabetic has an allergy to rice. :)
Thus cooking and baking get a little challenging at our house.
I also like the person who asked about using Greek yogurt as I alternate being Greek yogurt and Balkan style yogurt.
Lynn
hi Kate,
love your recipes.
However, may I request you to provide the measurements in metric as well in the recipes?
I have hard time converting cups to g and ml.
many thanks
Cyane
hey I was wondering if i could add frosting to this recipe or would it turn out too sweet ? would i have to cut down on the sugar of would it turn out fine ? cheers ! :D
Emily
Do you think it’s ok to replace the poppy seeds with chia seeds?
Kate
I’m not sure. Chia seeds absorb a lot of moisture, so they may affect the outcome.
Tania
This was really, really delicious — and you cannot taste the whole wheat flour at all (I used white whole wheat). I also made it in a bundt pan that I recently inherited from a friend, and it worked beautifully. I tend to prefer non-chocolate type desserts (weirdly, because I love chocolate itself) and a fragrant orange cake like this is just my speed.
★★★★★
Pessy
We love this cake. Made with both lemon and orange (separately). Successfully halved the sugar and mixed while wheat and spelt. We take this camping and enjoy it with midnight tea and morning coffee. Currently baking a triple recipe for this weekend and for the freezer..thank you!
★★★★★
Justin
Looked great, heard he Trump/Pence ad.
Bye Felicia.
Uma
Hi Kate,
I baked it today for my son’s second birthday. Everybody liked it very much. Even my son who is not a cake lover, ate it.
Thanks.
Uma
Katie
Have made this cake a few times for breakfast and it’s a HUGE success!!! love it!
:)
How much juice and zest from a organic medium orange?
Kate
From what I’m finding, the average amount of juice is 4 tbsp, and 2-3 tbsp of zest for a medium orange.
Kate
Sorry, that’s teaspoons for the zest!
Rhea
Is it necessary to put the sugar in?
★★★★★
Kate
I think it’s necessary to have some kind of sweetener in here. You could certainly swap it out with coconut sugar, honey, or maple syrup.
Alma Rosa
I really want to make this. I’ve bought the poppyseeds already and I was about ready to make it, but I noticed it has yogurt. I am vegan, is there a any substitution what’s so ever that you have tried to replace it?
It looks amazing.
Kathleen
Hi Kate,
I’ve tried this recipe yesterday with half WW and half regular flour and it turned out perfect! :)
I was wondering if you have tried a gluten free version for this recipe – thinking if your almond meal/GF flour ratio would work like your Healthy Banana Bread recipe?
Thanks and hope to hear from you!
★★★★★
Gabriella
This sounds great! I’m obsessed with oranges lately. Can you substitute the sugar for maple syrup? Thanks!!
Kate
Hey Gabriella! I’m sorry, the cake won’t turn out right if you add that much moisture.
Christine Davis
i enjoyed this… i want to try it with lemons!
★★★★★
Kate
Let me know what you think!
Christine Davis
just fyi, made it with oranges again, and took it to a party. it was a big hit!
Caryn
I followed this recipe exactly as it was written and while my batter seemed perfect, it’s been in the oven for 55 minutes and is very gooey in the center. The top looks perfectly cooked except for the very middle. Any tips?
★★★★
JC
Mine took total 70mins to bake but I had to cover it with foil at 55mins because the top was getting too brown. So you’re not alone!
★★★★★
anna
I found the cake a bit too oily and wish I reduced the olive oil a bit. Otherwise the flavour was good and I liked the orange/poppy seed combo.
Remi
I wonder if it rises less because you only use baking powder. You use a lot of acidic ingredients here (yogurt, citrus) and usually that inhibits the rise when using baking powder. I might try a baking powder + baking soda mix like you did in your muffin and see how that works out.
Kate
Remi, you’re probably right! I’ll try to revisit soon.
sneha
hey Kate,
have been wanting to bake an orange cake since long. could you tell me if white poppy seeds can be used instead of the black ones. i live in india and the white ones are widely available and that’s what i have at home right now.
also, i an a bit confused about using honey instead of sugar. can i?
thanks and love from India.
Kate
Hi again, now I see that you were asking about this recipe. Yes, you can use white poppy seeds instead of black. This is not the best recipe for substituting honey. If you like any of my honey-sweetened cakes (like the banana cake), those would better starting points.
sneha
thank you, Kate :)
Hayley
I would love to make this with lemon and almond flour….thoughts on swapping them out??
Kate
Unfortunately, almond flour doesn’t typically work as a 1:1 substitute. You could try it, but I would be hesitant.
MEENU
Hi,
Can I use greek yogurt for this recipe? And also will it be okay to use coconut oil instead of olive oil?
Kate
Greek yogurt should still work, although it can be a little thicker. Most times coconut oil and olive oil can be interchanged. However, I haven’t tired it with this one. Let me know how it works for you!
Laverne
Do you know if this recipe freezes well?, I’m going to make it it several mini loaf pans
Kate
I haven’t tired it. It might just based on the type of recipe. Let me know if it works for you in the kind of recipe!
Thalia
I made this recipe today, and WOW it came out as one of the top things I’ve ever baked. The subtle orange is such a fun twist on a lemoney classic. I left my loaf in for 55 minutes, and when I pulled the knife out of the center there was a teeny bit of batter still there – but I’m so glad I took the bread out and let it bake on it’s own outside of the oven for the right consistency. Such a fun one to share with roommates.
★★★★★
Kate
Hooray! Thanks for sharing, Thalia. I’m glad you loved it!
Marie O.
Really good recipe — definitely a keeper! I used lemons instead of oranges and it was very tasty, although next time I’ll add a lot more zests for more flavor.
★★★★
Beti Mickovski
Hi, can you substitute sugar for honey, if so what amount?
Thank you
Kate
Hi Beti! I’m sorry, I have tried but not had good luck substituting honey here.
Leena Richarz
Hi,
I don’t have any poppy seeds – can I leave it out? Do you think stevia would work as a substitute for the sugar or even half stevia/ half sugar?
Thanks,
Leena
Kate
Hi Leena! Sure, you can leave out the poppy seeds. I don’t know about the stevia, since I don’t have experience with it. I think you’d need to use at least half the sugar specified here because sugar makes baked goods tender, in addition to sweet.
Leena
I used half sugar & half stevia and it was perfect. Since discovering this recipe just last week, I’ve made it twice already with the a double batch the second time. The family is fighting over it.
★★★★★
Leena
It turned out so well. I didn’t have poppy seeds so I substituted with almonds sliced very thin. Baked it for 60 minutes and was absolutely perfect. Thanks!
Leena
★★★★★
Jackie
I just made this. Its so perfect. Even though I substituted with coconut oil and Greek yoghurt and . I thinned out half a cup of yoghurt with a quarter cup of water. I will definitely be making this again!
Shelley Sze
Thank you very much for sharing the good recipe. The cake taste awesome! It’s full of orange and poppy seed flavour. Love it!!
Anna
Dear Kate, thanks so much for your art works. The banana loaf came out amazing! And the banana, carot muffins, too! Healthy, yum yum and beautiful!
About this recipes, I would like to ask if I can use honey instead sugar, skip seeds? I am looking for a very simple orange loaf that we can enjoy the delicate original orange.
I also would like to ask if, just if you can write your recipe in gr, too, as I believe it would be super helpful for many many many people that don’t use US Cup, like me. Thank you so much.
Corrine
Thanks for this recipe! I’m planning to try it very soon. Do you think it would still be good with just 1/4 cup poppy seeds? That way I can avoid an extra to the store… :)
Corinne