Poppy Seed Cake – a delicious recipe with milk, poppy seeds, butter, sugar, cake flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk and poppy seeds. Cover, and let stand overnight in refrigerator.
2
Cream butter; gradually add sugar, beating well.
3
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir vanilla into batter.
4
Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.
5
Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely. Spread filling between layers and on top of cake.
1595
kcal
Calories
63
g
Fat
226
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups milk, scalded, 1/2 cup poppy seeds, 1 cup butter or margarine, softened, 2 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.
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