Solo Poppyseed Cake Recipe

Name: Solo Poppyseed Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 cupbutter or margarine, softened; 1 cupdairy sour cream; 1 1/2 cupsugar; 2 1/2 cupall-purpose flour; 1 teaspoonbaking soda; 1 canSolo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling; 4 eggs, separated; 1 teaspoonsalt; 1 teaspoonvanilla; confectioners sugar

Servings: persons

1 cupbutter or margarine, softened
1 cupdairy sour cream
1 1/2 cupsugar
2 1/2 cupall-purpose flour
1 teaspoonbaking soda
1 canSolo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling
4 eggs, separated
1 teaspoonsalt
1 teaspoonvanilla
confectioners sugar

1
To bake this poppy seed cake, preheat oven to 350u00b0 F. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside.Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, and add to poppy mixture gradually, beating well after each addition. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan. Bake 55 to 65 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar just before serving.

No nutrition data on file — estimate from the ingredient list.

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 cupbutter or margarine, softened, 1 cupdairy sour cream, 1 1/2 cupsugar, 2 1/2 cupall-purpose flour, and more.

Yes, Solo Poppyseed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Solo Poppyseed Cake

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