Orange Poppy Seed Pound Cake with Rose Scented Glaze


Good news everyone—we are essentially halfway through winter! As we continue through February there will be more signs of spring approaching. A way I like to celebrate this time of transformation is by baking, so here is a recipe perfect for the occasion!

For weeks I've been craving something with poppy seeds. (baked goods with poppy seeds make me so happy!) I was first thinking about making muffins, then scones, then cake, then pound cake!

 I was feeling a little blue some weeks ago, but once I caught a wave of energy, I rode it to the kitchen and made this cake! I love the way this pound cake makes my home smell! Every inch of the space smells like butter, sugar, and orange zest. Or in my husband's words, "buttery sugary-ness".

 Magical Ingredients:

Poppy Seeds

Spring is the delicate hand that nurtures seeds to their blossoming. Baking with seeds symbolizes these early beginnings of renewal. When you toss the poppy seeds into the batter, consider them like you would birthday candle wishes. Throw in some intentions—have fun with the process! Fully embrace your creativity when making this cake!


 The rose petals are a hint of what is to come. A call for fruitful change. I specifically used red dried rose petals for their association to passion and desire. Roses have also long been regarded as feminine, so I find them perfect for this time that Mother Nature becomes all colors of the rainbow.

For the scented rose glaze, it is necessary to use roses that are meant for eating. Non-edible roses are heavily sprayed with pesticides to keep them pretty. Make sure that you get food-grade dried rose petals. If you can get organic, that's even better!


When adding the orange zest to this cake, don't be shy. I like to zest a whole three of four oranges into this cake! I find that the flavor of orange zest uplifts me and makes me feel much calmer. Oranges are thought to be symbols of good luck and abundance. So a lot of orange zest can't hurt!

Yield: 12 servings

Pound cake ingredients:

  • 2 cups all-purpose flour (256g)
  • 2 Tablespoons poppy seeds (14g)
  • 1 teaspoon salt (3g)
  • 2 teaspoons baking powder (8g)
  • 1 ¼ cups cane sugar (237g)
  • ¾ cup unsalted room temperature butter (170g)
  • zest of 3-4 medium oranges
  • 4 eggs at room temperature (about 180g)
  • ½ cup unsweetened Greek yogurt at room temperature(140g)
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
Icing ingredients:
  • ¼ cup food-grade dried rose petals
  • ½ cup fresh-squeezed orange juice
  • 2 teaspoons honey
  • Pinch of salt
  • ½- ¾ cup powdered sugar
Cake pan:
  • 10 cup bundt cake pan
  • non-stick baking spray, or melted coconut oil (for greasing)
  • 2-4 Tablespoons of granulated sugar (for dusting)

Bringing ingredients to room temperature:
  • Before you begin mixing the pound cake batter the butter, yogurt, and eggs must be all at room temperature. This will ensure a smooth batter without lumps. If those ingredients are not room temperature, then the batter will curdle and the cake won't have an even crumb.
  • Take the butter, yogurt, and eggs out of the fridge at least 2-4 hours before you want to make the cake. If you live in a warm climate then 1 hour should be ok. (Where I live is cold, so I plan ahead with lots of time.)
Prepping the glaze:
  • In a small pot pour in orange juice, rose petals, honey, and salt. Gently warm up the mixture, turning off the heat once it begins to simmer. Allow for the mixture to sit until the roses bleed their color into the juice, about 10 minutes.
  • strain the mixture and save one half for the glaze, and the other half to soak the pound cake. Set both halves aside.
Making the pound cake:
  • Preheat the oven to 350F°
  • In a medium-sized bowl whisk together the flour, poppy seeds, salt, and baking powder. Set aside.
  • In a separate bowl, cream together the butter and sugar until light and fluffy. Next, add in the eggs one at a time and mix until incorporated. Lastly, add in the yogurt, extracts, and orange zest.
  • Add the dry into the wet in three parts, making sure to scrape the sides of the bowl to prevent clumps of flour.
  • Stop mixing just once the batter comes together.
  • Prepare your bundt pan by liberally greasing it and dusting it with a few tablespoons of granulated sugar. (It's always best to prep your pan right before pouring the batter in!)
  • Pour in the cake batter and give the cake pan a few taps on the counter. Bake at 350F° for about 40-45 minutes, or until the cake lightly springs back to the touch.
Making the glaze:
  • In a small bowl pour in one half of the juice and a ½ cup of powdered sugar, whisk together. You can add more or less powdered sugar depending on your preferred consistency.
  • Cover the glaze and set it aside.
Putting the cake together:
  • Once the cake comes out of the oven, evenly pour and brush the reserved orange juice over the surface of the cake.
  • Allow the cake to cool for about 5-7 minutes before inverting.
  • To invert the cake cover the top with a cooling rack and hold onto both the cooling rack and pan as you flip it. Give the top of the bundt pan a few taps and lift the pan up, exposing a beautiful pound cake!
  • Allow the cake to completely cool.
  • Once cooled apply the glaze and sprinkle the top with poppy seeds and dried rose petals if you'd like!
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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