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.
Good cake, similar to my aunt's recipe. I like it that the poppy seeds are dense in the cake. I made it in 2 nine inch cake pans baked for 25 to 30 minutes. I used a slightly sweetened raspberry sauce for filling between the layers and sweetened whipped cream, whipped with mascapone and vanilla for the icing. I let this sit in the refrigerator for more than 24 hours so that it could soak together nicely. YUM!
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!
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.
my bake time in a Bundt pan was ~45 min. used 1.5c sugar after reading comments and agree, it was plenty sweet. in fact received the sacred compliment "not too sweet". skipped egg separation to save time and the crumb was perfect nonetheless.
Found poppy seeds at Kalustyan's on Lexington and 28th St. Halved sugar and used whole wheat flour, because it was all I had. Obviously did not separate eggs or properly cream butter and sugar. (Microwaved butter.) Cake was dry but I still liked it. Would like to try again with white flour, maybe 3/4 cup poppy seeds, or 1 cup but more milk.
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