Poppy Seed Tea Cake Recipe

Name: Poppy Seed Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound butter softened; 1 cup sugar; 4 each egg yolks; 1/4 cup poppy seed; 2 cups cake flour; 1 teaspoon baking soda; 1 cup sour cream; 4 each egg whites stiffly beaten; 1 teaspoon almond extract; 1 teaspoon cinnamon

Servings: persons

1/2 pound butter softened
1 cup sugar
4 each egg yolks
1/4 cup poppy seed
2 cups cake flour
1 teaspoon baking soda
1 cup sour cream
4 each egg whites stiffly beaten
1 teaspoon almond extract
1 teaspoon cinnamon

1
Preheat oven to 350F (180C).
2
Butter a tube pan and lightly dust with flour.
3
Cream butter, sugar, egg yolks and poppy seeds.
4
Sift together flour and baking soda.
5
Add flour mixture and sour cream alternately to creamed mixture, beginning and ending with flour mixture, combine egg whites, almond extract and cinnamon and fold into batter.
6
Pour into tube pan.
7
bake one hour or until cake tester comes out clean.
8
Cool on cake rack.

1231

kcal

Calories

Fat

102

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 10 ingredients. The key ingredients include: 1/2 pound butter softened, 1 cup sugar, 4 each egg yolks, 1/4 cup poppy seed, and more.

Yes, Poppy Seed Tea 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 Tea Cake

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