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Poppy Seed Cake Recipe – Moist, Nutty & Timeless

Few cakes strike the balance between simple elegance and comfort food as perfectly as the poppy seed cake. Each bite delivers a light, fluffy crumb dotted with crunchy little poppy seeds that add both texture and flavor. It’s mildly nutty, slightly sweet, and beautifully versatile — delicious on its own, with a dusting of powdered sugar, or topped with a simple glaze. Traditionally enjoyed in many cultures across Europe, poppy seed cakes are a celebration of natural flavors and timeless baking. They can be made as a bundt cake, loaf cake, or even layered for special occasions. Whether you’re baking it for Sunday brunch, afternoon tea, or a festive holiday table, this recipe gives you a cake that’s moist, rich, and effortlessly impressive.
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Prep Time 20 minutes
bake & Cooling Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup sour cream or plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup poppy seeds
For the Optional Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons lemon juice or milk for a creamier glaze

Equipment

  • Here’s everything you’ll need to make the perfect poppy seed cake:
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk and spatula
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • 9x5-inch loaf pan or bundt cake pan
  • Cooling rack
  • Small saucepan (for optional glaze)

Method
 

Step 1 – Prepare the pan
  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a loaf pan or bundt cake pan.
Step 2 – Mix dry ingredients
  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
Step 3 – Cream butter and sugar
  1. In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
  2. Add eggs one at a time, beating well after each.
Step 4 – Add wet ingredients
  1. Mix in sour cream and vanilla until smooth.
Step 5 – Combine batter
  1. Gradually add dry ingredients, alternating with milk, beginning and ending with the flour mixture.
  2. Mix until just combined — do not overmix.
Step 6 – Bake
  1. Pour batter into prepared pan.
  2. Bake for 45–55 minutes (loaf) or 50–60 minutes (bundt), until a toothpick comes out clean.
Step 7 – Cool & glaze
  1. Let cake cool for 15 minutes, then transfer to a wire rack.
  2. If using, drizzle glaze over cooled cake before slicing.

Notes

🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Wrap slices individually and freeze for up to 2 months.
Reheating: Warm slices in the microwave for 15–20 seconds, or serve at room temperature.
🥄 Variations
Lemon Poppy Seed Cake: Add 2 tablespoons lemon zest and replace milk with lemon juice for a citrusy twist.
Orange Poppy Seed Cake: Use orange zest and orange juice for a fresh flavor.
Layer Cake: Bake in two 8-inch round pans, then frost with cream cheese or buttercream.
Gluten-Free: Use a gluten-free flour blend.
Mini Loaves or Muffins: Bake in smaller pans or muffin tins — reduce baking time to 20–25 minutes.
Nutty Crunch: Add ½ cup finely chopped almonds or walnuts to the batter.
Frosted Cake: Top with cream cheese frosting for a richer dessert.
❓ 10 FAQs
1. Do I need to soak poppy seeds before baking?
Not for this recipe — they blend beautifully into the batter as is.
2. Can I use margarine instead of butter?
Butter gives the best flavor, but margarine can be used if needed.
3. Can I make this cake without sour cream?
Yes, plain Greek yogurt is a great substitute.
4. Can I use whole wheat flour?
Yes, but it will make the cake denser. Try half all-purpose, half whole wheat.
5. Why is my cake dry?
Overbaking or adding too much flour can cause dryness — measure carefully.
6. Can I reduce the sugar?
Yes, reduce by ¼ cup without altering texture too much.
7. How do I know when it’s done?
A toothpick should come out clean or with a few moist crumbs.
8. Can I make this into cupcakes?
Yes, bake in muffin tins for 18–22 minutes.
9. Is this cake good for celebrations?
Absolutely! Bake in a bundt pan and glaze for a stunning centerpiece.
10. Can I add a filling?
Yes — swirl in lemon curd or cream cheese filling for extra flavor.
🏁 Conclusion
This Poppy Seed Cake is a timeless recipe that combines light, fluffy cake with the nutty crunch of poppy seeds. Easy to make, versatile, and crowd-pleasing, it works beautifully as a simple afternoon snack or an elegant dessert.
Whether glazed, frosted, or served plain with tea, this cake delivers comfort and flavor in every slice. Once you bake it, you’ll want to keep it in your recipe rotation year-round.