Poppy Seed Cake Recipe

Name: Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup poppy seed; 1/3 cup honey; 1 cup butter or 1 cup margarine; 1 1/2 cups sugar; 4 eggs, separated; 1 cup sour cream; 1 teaspoon vanilla; 2 1/2 cups flour; 1 teaspoon baking soda, scant; 1 teaspoon baking powder; 1 teaspoon salt

Servings: persons

1 cup poppy seed
1/3 cup honey
1 cup butter or 1 cup margarine
1 1/2 cups sugar
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda, scant
1 teaspoon baking powder
1 teaspoon salt

1
In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
2
Cool.
3
Cream butter/margarine and sugar until light and fluffy.
4
Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
5
Blend in sour cream and vanilla.
6
Sift together flour, baking soda, baking powder, and salt.
7
Gradually add poppy seed mixture to dry mixture, beating well.
8
Beat egg whites until stiff and fold into batter.
9
Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
10
Bake at 350 degrees for 1 hour and 15 minutes.
11
Cool in pan for 5 minutes.
12
Remove from pan and cool on a wire rack.

1295

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup poppy seed, 1/3 cup honey, 1 cup butter or 1 cup margarine, 1 1/2 cups sugar, and more.

Yes, Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy Seed Cake

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