poppy seed cake

Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert! 

Poppy Seed Cake

all-purpose flour

salt

baking powder

poppy seeds

sugar (, divided)

butter

milk (, divided)

vanilla extract

sugar (for garnishing, if desired)

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.

https://content.jwplatform.com/videos/8hzNEi20.mp4

Incredibly light and tender homemade Poppy Seed Cake, perfect for brunch or dessert!

Poppy Seed Cake.mp4

Browse a variety of tasty and fruity strawberry dessert recipes at WomansDay.com. You will love this Lemon Poppy Seed Cake with Strawberries.

Lemon Poppy Seed Cake with Strawberries

c. Cold Heavy Cream

white chocolate

c. cake flour

c. sugar

unsalted butter

tbsp. grated lemon zest

lemon juice

eggs egg

c. whole milk

tbsp. Strawberry jam

strawberries (reserve 4 small whole berries

1. Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.2. Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.5. In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.6. With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting.

A new favorite, this cake combines two great flavors into one

Almond Poppy Seed Cake

Sugar

Tablespoons Poppy Seeds

Baking Powder

Salt

Cups All Purpose Flour

½ Cups Whole Milk

Cups Neutral Oil (like Canola

Large eggs

½ teaspoon Almond extract

¾ Cups Powdered Sugar

Orange

Butter (melted)

Vanilla extract

almond extract

Preheat oven to 350 Deg F and generously spray the inside of a bundt pan with non-stick baking spray (use the kind that has flour in it).

Combine the Sugar and dry ingredients (flour, baking powder, salt, poppy seeds) in the bowl of a stand mixer. If you are not using a stand mixer, you can use a hand mixer and place the ingredients in a large bowl.

Add the wet ingredients (oil, milk, eggs, extracts) and mix to combine. Start on low speed and then increase to medium high and beat until the batter is very thick and smooth (about 2 minutes, if using a hand mixer, beat 1 minute longer)

Scrape the batter into your prepared pan and bake until the top is risen, split and deep golden brown.

Remove the cake and allow to cool in the pan for 15 minutes. Invert the cake and turn out on a wire rack. Using a toothpick, poke holes all over the top of the cake.

Make the glaze by combining all the ingredients in a bowl and drizzle all over the warm cake. Use a pastry brush to push the glaze into the cake. Cool Completely then slice to serve.

To store: keep in an airtight container for up to 3 days.

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