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 c. margarine, softened; 1 3/4 c. sugar; 4 eggs, separated; 1/4 c. poppy seed; 1 c. buttermilk; 2 1/2 c. plus 2 Tbsp. flour; 1/2 tsp. baking soda; 1 tsp. baking powder; 1/4 tsp. salt; 1/2 tsp. vanilla; 1/2 tsp. almond extract; 3 Tbsp. sugar; 2 tsp. cinnamon; powdered sugar

Servings: persons

1 c. margarine, softened
1 3/4 c. sugar
4 eggs, separated
1/4 c. poppy seed
1 c. buttermilk
2 1/2 c. plus 2 Tbsp. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. almond extract
3 Tbsp. sugar
2 tsp. cinnamon
powdered sugar

1
Soak poppy seed in buttermilk for 30 minutes.
2
Mix margarine and sugar until creamy.
3
Add egg yolks and flavorings and beat well.
4
Add dry ingredients and buttermilk alternately.
5
Fold in stiff egg whites.
6
Grease Bundt pan well.
7
Put small amount of batter in pan and sprinkle with cinnamon and sugar.
8
Add more batter and sprinkle cinnamon mixture on top.
9
Dot with margarine. Bake 45 to 50 minutes at 350u00b0.
10
Cool
11
10 to 15 minutes before removing from pan.
12
Sprinkle with powdered sugar.

1582

kcal

Calories

Fat

235

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 14 ingredients. The key ingredients include: 1 c. margarine, softened, 1 3/4 c. sugar, 4 eggs, separated, 1/4 c. poppy seed, 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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