A Persian Orange Cake with Cardamom and Poppy Seeds is one of my favorite cakes whenever I want something fresh, fragrant, and comforting. I love how the bright citrus flavor blends with the warm aroma of cardamom, while the poppy seeds add a subtle crunch to every bite. The result is a soft, moist cake that feels elegant enough for special occasions yet simple enough to enjoy with an afternoon cup of tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (250g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cardamom
¼ tsp salt
Zest of 2 large oranges
1 tbsp poppy seeds
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
¾ cup (180ml) freshly squeezed orange juice
½ cup (120ml) plain yogurt
Directions
I preheat the oven to 350°F (175°C) and grease an 8-inch (20cm) round cake pan before lining it with parchment paper.
I whisk together the flour, baking powder, baking soda, ground cardamom, salt, orange zest, and poppy seeds in a medium bowl.
In a large mixing bowl, I beat the softened butter and sugar until the mixture becomes light and fluffy, about 3–4 minutes.
I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, I combine the freshly squeezed orange juice and yogurt until smooth.
I gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture, beginning and ending with the dry ingredients. I mix only until everything is combined.
Then I pour the batter into the prepared cake pan and smooth the top with a spatula.
I bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Then I serve the cake as it is or finish it with a light dusting of powdered sugar.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: Approximately 340 kcal per serving
Variations
I sometimes swap the orange zest for a blend of orange and lemon zest to create an even brighter citrus flavor. I also like adding a handful of chopped pistachios or sliced almonds to the batter for extra texture. For a sweeter finish, I drizzle the cooled cake with a simple orange glaze made from powdered sugar and fresh orange juice. When I want a richer flavor, I add a pinch of cinnamon alongside the cardamom.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to 5 days and allow it to come to room temperature before serving for the best texture. I also freeze individual slices for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. When I want to enjoy a slice, I thaw it overnight in the refrigerator or at room temperature and warm it gently in the microwave for about 10–15 seconds if I prefer it slightly warm.
FAQs
Can I use bottled orange juice instead of fresh?
I prefer freshly squeezed orange juice because it provides the brightest flavor, but bottled orange juice can work if fresh oranges are unavailable.
Can I leave out the poppy seeds?
Yes, I can omit the poppy seeds without changing the texture too much. The cake will still have wonderful orange and cardamom flavors.
What type of yogurt works best?
I usually use plain full-fat yogurt because it keeps the cake moist and tender, but low-fat plain yogurt also works well.
How do I know when the cake is fully baked?
I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, I know the cake is ready.
Can I make this cake ahead of time?
Yes. I actually find that the flavors become even more pronounced after the cake rests for a day in an airtight container, making it an excellent make-ahead dessert.
Conclusion
I love how this Persian Orange Cake with Cardamom and Poppy Seeds combines fresh citrus, warm spices, and a wonderfully soft crumb into one elegant dessert. It is simple enough for everyday baking yet impressive enough for celebrations or afternoon tea. Every slice delivers a delicate balance of sweetness, fragrance, and moisture that keeps me coming back for another piece.
📖 Recipe:
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Persian Orange Cake with Cardamom and Poppy Seeds
- Total Time: 55 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Persian Orange Cake with Cardamom and Poppy Seeds is soft, moist, and bursting with fresh citrus flavor balanced by the warm, floral aroma of cardamom. Perfect for afternoon tea or special occasions, it offers a delicate crumb with a subtle crunch from poppy seeds.
Ingredients
2 cups (250g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cardamom
¼ tsp salt
Zest of 2 large oranges
1 tbsp poppy seeds
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
¾ cup (180ml) freshly squeezed orange juice
½ cup (120ml) plain yogurt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, baking soda, ground cardamom, salt, orange zest, and poppy seeds in a medium bowl.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, stir together the orange juice and yogurt until smooth.
- Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain or dust with powdered sugar before serving if desired.
Notes
Freshly squeezed orange juice provides the brightest flavor.
Add chopped pistachios or sliced almonds for extra texture.
For a sweeter finish, drizzle with a simple orange glaze made from powdered sugar and orange juice.
A pinch of cinnamon pairs well with the cardamom.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze individual slices for up to 3 months and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
