Old Fashioned Poppy Seed Cake Recipe
This Old Fashioned Poppy Seed Cake Recipe creates a moist, tender cake with a rich, buttery flavor and a pleasant crunch from poppy seeds. Often made with sour cream or buttermilk, it’s simple yet nostalgic. Perfect for brunch or dessert, it can be served plain, glazed, or lightly dusted with powdered sugar for a classic finish.
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Bundt cake pan
- Oven
- Cooling rack
- Sifter (for powdered sugar garnish)
Ingredients
- 1 ¾ cups granulated sugar divided
- ½ cup unsalted butter softened
- ⅓ cup poppy seeds
- ⅛ teaspoon salt
- 4 large egg whites room temperature
- 2 teaspoons baking powder
- 2 cups all-purpose flour plain flour
- 1 cup whole milk divided
- 1 teaspoon pure vanilla extract
- Powdered sugar for garnish
Instructions
- Start by preheating the oven to 350°F (175°C). Prepare a bundt pan by greasing it and dusting lightly with flour.
- In a large mixing bowl, cream together ½ cup of butter and 1 cup of granulated sugar until the mixture is light and fluffy. Stir in the poppy seeds, vanilla extract, and a pinch of salt, mixing well to combine.
- In a separate bowl, whisk the flour with the baking powder. Gradually add this dry mixture to the creamed butter and sugar, alternating with ¾ cup of milk. Mix just until the batter comes together—avoid over mixing.
- In another clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining ¾ cup of sugar while continuing to beat until stiff peaks form. Gently fold the whipped egg whites into the batter to keep it light and airy.
- Transfer the batter into the prepared pan, smoothing the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar if desired.