Poppy Seed Cake

Recipe from Strawbery Banke Museum

Adapted by The New York Times

Updated Feb. 20, 2024

Poppy Seed Cake
Linda Xiao for The New York Times
Total Time
90 minutes
Cook Time
1 hour
Rating
5(1,395)
Comments
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Though the ingredient list of this cake is simple and pantry-driven, its prodigal use of poppy seeds makes it shine. Brought to The Times by Joan Nathan in 2009, this archival recipe from the Strawbery Banke museum would have been a more time-consuming endeavor when poppy seeds were harvested by hand, before they were widely available at American supermarkets. Ms. Nathan’s easy recipe calls for store-bought poppy seeds, rehydrated and plumped in hot milk, and whips egg whites with an electric mixer until fluffy to ensure airy results. Less labor-intensive than its original self, it’s just as delicious today – and, like the best family recipes, it’s timeless. —The New York Times

Featured in: Rosh Hashana, Circa 1919

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Ingredients

Yield:12 servings
  • 1cup poppy seeds
  • 1cup milk or soy milk
  • 1cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
  • 2cups all-purpose flour, plus additional for dusting pan
  • 2cups granulated sugar
  • 3large eggs, yolks and whites separated
  • 2teaspoons vanilla extract
  • 2½teaspoons baking powder
  • ½teaspoon salt
  • Confectioners’ sugar, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

437 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 36 grams sugars; 6 grams protein; 204 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.

  2. Step 2

    Heat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.

  3. Step 3

    In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and granulated sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, baking powder and salt. Mix well; remove bowl from mixer and set aside.

  4. Step 4

    Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour.

  5. Step 5

    Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.

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Ratings

5 out of 5
1,395 user ratings
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Comments

Daphne

I always find reader notes so helpful. Definitely skip the egg separation steps. I used 1 cup of sugar and find it plenty sweet. I used a Bundt pan and baked for an hour; the batter filled to just under half the pan, but the cake rises significantly. Happy accident: I applied a lemon glaze, but didn't wait before the cake had entirely cooled down, so the glaze melted into the cake...it's still delicious.

Christine

First time I made it, came out too dense. The second time, I beat the eggs (not separated) for about 5 minutes. Came out so much lighter. I added the zest of 2 lemons, 2 tbsp lemon juice. Super yum!

Gillian

I halved the sugar for this recipe and can not imagine using 2 cups! For the health of your readers, suggest cutting it down. :) I also did not separate the eggs, added zest from 2 lemons and the juice from 1. All together it was one of the most amazing cakes I've ever baked!! This recipe is definitely a keeper!

Christin

Made with suggestions from others and a small tweak for altitude: didn’t separate eggs, one cup sugar, juice from one lemon, zest from two lemons, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 2 teaspoons baking powder

Gail

Sooooo glad I read the reviews. I followed the advice of others and only added one cup of sugar and it was plenty sweet. If I had used 2 cups of sugar like the recipe calls for, it probably would have been inedible and I would've thrown it out. I don't bake much and I have never used poppy seeds in anything before, so I wasn't expecting much out of this recipe, but it was really exceptionally good. Whipping the egg whites was a genius move. It's like eating a cloud. If you have a Central Market in your area, buy the poppy seeds in the bulk spice section because it's much cheaper that way.

Allison

This was fantastic. I followed another commenter’s recommendation for making this gluten free by adding one egg and using Bob’s Red Mill 1-for-1 gluten free flour. It turned out perfect, tasted just like its glutinous counterpart, and it didn’t sink into the pan after pulling it out of the oven! I baked it per the instructions, except I used an 8x8 square pan. It came out perfect, even at 6,000ft elevation. I try making so many recipes gluten free by substituting gluten free flour and it rarely turns out as good as the glutinous version. This was an amazing exception.

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Credits

Adapted from Strawbery Banke Museum

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