Bright, fragrant Persian‑inspired orange cake with warm cardamom and poppy seeds—simple yet extraordinary!

Scale

2 cups all‑purpose flour

1½ 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 unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

¾ cup freshly squeezed orange juice

½ cup plain yogurt

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1. Preheat oven to 350°F and grease/line a pan.

2. Whisk together flour, baking powder, soda, cardamom, salt, orange zest, poppy seeds.

3. Beat butter and sugar until light and fluffy.

4. Add eggs one at a time, then stir in vanilla.

5. Alternate adding dry ingredients and orange‑yogurt mixture until just combined.

6. Pour batter into pan and bake 45–55 min or until toothpick comes out clean.

7. Cool in pan for 10 min, then transfer to wire rack and slice.

Room‑temperature ingredients help batter come together.

Don’t overmix once flour is added—stops cake from being tough.

Measure flour by weight for consistent results.

Store at room temperature up to 3 days or freeze slices individually.