Poppy Seed Cake
Updated Feb. 21, 2024
- Total Time
- 90 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
- Step 5
Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.
Private Notes
Comments
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.
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!
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!
Definitely will have on repeat, wonderful recipe! I love the outside crunch it provided to this tender cake. I am definitely going to use a round pan next time and make a two layer cake out of it. I did incorporate lemon zest and juice on mines recipe; Ingredients Poppy Seed Milk • 66 g poppy seeds (about ½ cup) • 1 cup (240 g) whole milk (or soy milk) Cake Batter • ¾ cup (170 g) unsalted butter, very soft • 1½ cups (300 g) granulated sugar • 3 large eggs, separated • 2 Tbsp lemon zest (about 2 lemons) • ¼ cup (60 g) fresh lemon juice • 1½ tsp vanilla extract • 2 cups (240 g) all-purpose flour • 2½ tsp baking powder • ½ tsp salt
I was surprised to read all the notes. I made it as written and everyone loved it.
The first time I baked this, it turned out perfectly. Every other time I tried to repeat the experience, it was a disaster: it over flowed the pan; there was a tunnel horizontally through the middle; it collapsed. I quit trying.