Poppy Seed Cake
User Reviews
4.9
Poppy Seed Cake
Description
The Poppy Seed Cake recipe features all-purpose flour combined with baking powder and salt, enriched with butter, milk, and vanilla for moisture and flavor. The inclusion of 1/3 cup poppy seeds provides textural contrast and a mild nutty element throughout the cake. Sugar is divided between the creamed butter mixture and beaten egg whites, which are whipped to soft peaks and folded into the batter, lending a lighter, airy structure to the finished cake.
Baked in a greased and floured bundt pan at 350°F for 35 to 40 minutes, the cake develops a tender crumb and even rise. Doneness is confirmed with a toothpick test. Once cooled, a sifted layer of powdered sugar on top adds subtle decoration and extra sweetness without overpowering the delicate flavors.
This cake pairs well with tea or coffee and serves nicely as a dessert or special occasion treat. The use of whipped egg whites is key to its light yet moist texture, distinguishing it from denser pound cakes.
The recipe notes emphasize using real egg whites separated from cold eggs and brought to room temperature prior to whipping for best volume. The baked cake can be frozen tightly for up to three months and thawed overnight at room temperature before serving.
Ingredients
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup poppy seeds
- 1 3/4 cups granulated sugar , divided
- 1/2 cup butter
- 1 cup milk , divided
- 1 teaspoon vanilla extract
- 4 large egg white
- powdered sugar for garnishing, if desired
Instructions
- Preheat oven to 350 degrees F. Grease and flour a bundt pan.
- Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
- Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
- Alternately add the flour mixture and the 3/4 cup milk, a little bit at a time, stirring gently after each addition, starting and ending with flour.
- Beat the egg whites in a large bowl until they stand in soft peaks and then beat in remaining 1/2 cup sugar. Fold egg whites into cake batter.
- Pour batter into greased bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the bundt pan before inverting on a wire rack.
- Sift powdered sugar over the top of the cake before serving.
Notes
- Separate egg whites from cold eggs and allow them to reach room temperature before whipping for better volume.
- Use real egg whites only; substitutes will alter texture.
- Once cooled, the cake can be tightly wrapped and frozen for up to 3 months.
- Thaw frozen cake overnight on the countertop before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 120mg | 5% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 270IU | 5% |
| Calcium | 104mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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