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Orange Poppy Seed Bars with Citrus Glaze

Orange Poppy Seed Bars

iamwinfred
Soft and buttery, these orange poppy seed bars are packed with bright orange zest, crunchy poppy seeds, and a sweet citrus glaze poured right over the top. They taste like a cross between a blondie and a slice of pound cake, come together in one bowl, and you don't even need a mixer to make them.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 210 kcal

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Whisk or wooden spoon
  • Citrus zester Microplane recommended
  • Fine-mesh sieve for smooth glaze
  • Cooling rack
  • Parchment paper
  • Offset spatula for spreading batter (optional)

Ingredients
  

  • 1 cup unsalted butter 2 sticks, melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon orange zest freshly zested
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds

For the Citrus Glaze

  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons fresh orange juice
  • 1 teaspoon orange zest

Instructions
 

  • Preheat oven to 350°F (175°C) and position rack in middle. Line a 9x13-inch pan with parchment paper with overhang on two sides, then lightly grease.
  • In a large bowl, whisk melted butter and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in orange zest, orange juice, and vanilla until incorporated.
  • Sprinkle flour, baking powder, and salt over wet mixture. Stir gently just until no dry streaks remain. Fold in poppy seeds until evenly distributed, being careful not to overmix.
  • Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 22-25 minutes until top is lightly golden and toothpick comes out clean or with a few moist crumbs. Cool completely on a wire rack.
  • In a small bowl, whisk powdered sugar, orange juice, and orange zest until smooth. Add more juice a teaspoon at a time if too thick. Strain through a fine mesh sieve if needed for a lump-free glaze.
  • Lift cooled bars from pan using parchment overhang. Pour or drizzle glaze evenly over top, spreading gently with spoon. Let glaze set for 15 minutes before slicing into 16 even squares.

Notes

  • Use fresh orange juice and zest instead of bottled juice for the brightest, most natural flavor.
  • Do not overmix the batter once the flour is added, or the bars will become dense instead of tender.
  • Let the bars cool completely before glazing, or the glaze will melt right off the top.
  • Line the pan with parchment paper for clean, easy slicing and effortless cleanup.
  • Store extra poppy seeds in the freezer to keep them fresh and flavorful longer.
  • Zest your oranges before juicing them, since it's much easier to zest a whole orange.
  • Swap orange for lemon, or use a mix of both, for a dual citrus bar variation.
  • Add 1/2 cup of white chocolate chips or shredded coconut to the batter for extra flavor and texture.
  • Freeze unglazed bars for up to 3 months, wrapped tightly, then add fresh glaze after thawing.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 75mgPotassium: 45mgFiber: 1gSugar: 20gVitamin A: 6IUVitamin C: 10mgCalcium: 2mgIron: 6mg
Keyword citrus bars, easy dessert bars, no mixer dessert, orange poppy seed bars
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