Poppy Seed Cakes – a delicious recipe with butter, sugar, egg, vanilla, poppy seeds, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.
2
In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did.
3
Will she strike me down if I take a shortcut?
4
Only one way to find out).
5
Add egg mixture to the butter mixture and combine.
6
In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well.
7
Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.
8
Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet.
9
Bake until golden brown on the edges about 10 to 12 minutes.
839
kcal
Calories
49
g
Fat
90
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 cup butter, 3/4 cup sugar, 1 egg, 1 teaspoon vanilla, and more.
Yes, Poppy Seed Cakes 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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