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 seeds; 1 cup milk or soy milk; 1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan; 2 cups all-purpose flour, plus additional for dusting pan; 2 cups sugar; 3 large eggs, separated; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 2 1/2 teaspoons baking powder; Confectioners sugar, for dusting

Servings: persons

1
In a small saucepan, combine the poppy seeds and milk.
2
Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
3
Preheat 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.
4
In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar.
5
Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth.
6
Gradually add 2 cups flour, salt and baking powder.
7
Mix well; remove bowl from mixer and set aside.
8
Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry.
9
Gently fold into batter.
10
Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour.
11
Cool on a rack.
12
When cool, dust cake with confectioners sugar.

1167

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup poppy seeds, 1 cup milk or soy milk, 1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan, 2 cups all-purpose flour, plus additional for dusting pan, 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.

That's it — enjoy your meal!

Poppy Seed Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions