Cake: neutral oil and all-purpose flour for the pan 2 1/3 cups granulated sugar (16.4 oz/465g) 2 tbsp poppy seeds (0.6 oz/17g) 1.5 tsp baking powder (0.21 oz/6g) 1 tsp Diamond Crystal kosher salt (0.11 oz/3g) 3 cups all-purpose flour (13.8 oz/390g) 1.5 cups whole milk (12.7 oz/360g) 1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/288g) 3 large eggs (4.3 oz/150g) 1.5 tsp vanilla extract 1.5 tsp almond extract Glaze: 3/4 cup powdered sugar (3.2 oz/90g) 1/4 cup orange juice (2 oz/57g) 2 tsp butter, melted 1/2 tsp vanilla extract 1/2 tsp almond extract
Arrange oven rack in center, preheat to 350F. Generously brush a 12-cup Bundt pan with oil, dust with flour, tap out excess. In a stand mixer with paddle (or large bowl with hand mixer), mix sugar, poppy seeds, baking powder, salt, and flour. Add milk, oil, eggs, vanilla, and almond extract beat on low to combine, then medium-high until very smooth and thick (~2 min ~1 min longer for a hand mixer). Scrape batter into the pan bake until risen, split, and deep golden brown, and a tester comes out clean, 80-90 minutes. Cool in the pan 15 minutes. Run a knife around the edges, invert onto a wire rack, tap to release, and poke holes all over the top with a skewer. Set the rack over a rimmed baking sheet. Whisk together powdered sugar, orange juice, melted butter, vanilla, and almond extract for the glaze brush all over the top, letting it absorb, and brush back on any drips that fall onto the sheet. Let cool completely. Keeps up to 5 days well-wrapped at room temperature. Makes 1 Bundt cake.
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