Recipe Types:

Poppy Seed Cake

2013-05-15
poppy seed cake
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  • Servings : 12
  • Prep Time : 25m
  • Cook Time : 45m
  • Ready In : 1:10 h

Nutritional Info

This information is per serving.

  • Calories

    405

  • Calories from Fat

    174

  • Total Fat

    19.3g

  • Saturated Fat

    10.6g

  • Trans Fat

    0.0g

  • Cholesterol

    119mg

  • Sodium

    359mg

  • Total Carbohydrates

    52.7g

  • Dietary Fiber

    1.2g

  • Sugars

    30.9g

  • Protein

    6.7g

  • Vitamin A

    11%

  • Vitamin C

    1%

  • Calcium

    12%

  • Iron

    11%
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This bundt cake recipe is a lovely and light poppy seed cake.

It makes a great coffee cake and is perfect to serve as dessert, a snack or a tea cake.

Poppy Seed Cake

 

Ingredients

  • 2 2/3 cups sifted all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 1 cup unsalted butter
  • 1 3/4 cups sugar
  • 5 eggs, separated
  • 1 cup buttermilk
  • 1/3 cup poppy seeds
  • 1 tablespoon lemon or orange rind

Method

Step 1

Preheat oven to 325°F.

Step 2

Lightly grease a 10 inch bundt or tube pan. With an electric mixer, cream the butter and 1 1/2 cups sugar, on high, for 1 minute. Beat in egg yolks. Add flour alternatively with buttermilk.

Step 3

In a separate bowl, beat egg whites and 1/4 cup sugar until soft peaks form (not too stiff). Gently fold into flour mixture with poppy seeds. Spread in prepared pan. Bake at 325°F for 55 minutes or until top springs back lightly.

Step 4

Cool for 45 minutes in the pan before turning out. Sprinkle with icing sugar to serve.

Did You Know?…

This cake freezes well too, so bake a few when you are in the mood and you can have it at the ready whenever you need (or want) a little something sweet.

The cake is not too sweet either so it is perfect with a cup of tea or after a meal.

It is an easy cake recipe that makes a thoughtful hostess gift too.

Enjoy.

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