When it comes to delightful spring desserts, few recipes compare to this simple, sweet bundt cake. Its zesty citrus flavor and sweet glaze make it a standout treat for Easter gatherings and spring get-togethers. The best part? It all goes in one bowl, so no need to dirty every dish in your kitchen.

Whether enjoyed on its own or paired with a scoop of vanilla ice cream or a hot cup of coffee, this recipe promises to be a delightful addition to your springtime celebrations!

INGREDIENTS

For The Cake:

2 1/3 cups sugar
1 1/2 tsp baking powder
1 tsp salt
3 cups flour
2 tbsp poppyseeds
1 1/2 cups whole milk
1 1/3 cups neutral oil
3 eggs
1 1/2 tsps almond extract
1 1/2 tsps vanilla extract
zest of 1 orange

For The Glaze:

3/4 cup conf. sugar
juice from 1 orange
2 tbsps melted butter
1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F. Spray bundt pan with non-stick spray and dust with flour. Set the pan aside.

2. Mix dry ingredients. In a bowl of a stand mixer with the paddle attachment, mix together granulated sugar, poppyseeds, baking powder, salt and flour.

3. Add the wet ingredients. Add the milk, oil, eggs, vanilla and almond extracts to the bowl and beat at a low speed to combine.

4. Fill the bundt pan and bake. Pour the batter into the prepared pan and bake until the top rises and it’s a golden color for 80-90 minutes. Let the cake cool in the pan for 15 minutes.

5. Invert the cake and poke holes. Invert the cake onto a wire rack. Remove the pan and poke holes all over the top of the cake with a skewer or a toothpick. Set the rack over the baking sheet or a large plate to catch glaze drips and set the cake aside to cool.

6. Prepare the glaze and finish the cake. In a medium bowl whisk together powdered sugar, orange juice, vanilla extract and melted butter until smooth. Pour glaze over the top of the cake, allowing it to absorb. Let cool. Enjoy!