Honey Tangerine Poppy Seed Bundt Cake

Recipe and photo by Tami Ganeles Weiser Yield:  16 slices
Prep Time:  20 minutes Cook Time:  45 minutes

Honey Tangerine Poppy Seed Bundt Cake

For those who prefer a not-too-sweet dessert, this is the cake for you. The honey and the citrus add a subtle sweetness, making this a perfect light dessert after a brunch or a holiday meal.



3 cups (362 grams) all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

5 large eggs

1 cup (198 grams)granulated sugar

1 cup extra virgin olive oil

½ cup tangerine, clementine, or orange juice

½ cup honey

1 teaspoon vanilla bean paste

Zest of 2 tangerines

⅓ (48 grams) cup poppy seeds


1¾  cups (199 grams) confectioner’s sugar

¼ cup clementine, mandarin, or orange juice


To make the cake:

  1. Preheat the oven to 325°F convection or 350°F in a conventional oven. Prepare a nonstick fluted tube pan with cooking spray and set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the eggs, sugar, olive oil, juice, honey, vanilla, and zest until well combined.  Gradually fold in the dry ingredients in 3 batches. Fold in the poppy seeds without overmixing.
  4. Pour the batter into the prepared pan and bake until the top is domed and golden brown and a toothpick comes out clean, 45 to 50 minutes
  5. Cool in pan for 10 minutes before inverting on a wire rack. Cool completely before glazing the cake.  This cake may also be served with confectioners sugar dusted over the top.

To make the glaze:

  1. In a small bowl whisk the confectioners’ sugar and juice until smooth.
  2. Drizzle evenly over the cake.

Kitchen Tips

The cake will keep for up to 4 days in an airtight container or may be frozen unglazed for up to 2 months.

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