This delightful Poppy Seed Cake strikes the perfect balance between simplicity and elegance. Ready in just 55 minutes, it’s a treat that brings classic bakery charm right to your kitchen. Each slice delivers a buttery-soft crumb studded with tiny poppy seeds, making it ideal for afternoon tea, special occasions, or whenever you need a touch of homemade comfort. At only 291 calories per serving, you can savor this timeless favorite without guilt.
Ingredients Section
- All-purpose flour: 2 cups, sifted for a smoother texture
- Salt: 1/8 teaspoon to enhance overall flavor
- Baking powder: 2 teaspoons for perfect rise
- Poppy seeds: 1/3 cup for signature crunch and nutty flavor
- Granulated sugar: 1 3/4 cups, divided for batter and egg whites
- Butter: 1/2 cup, room temperature for better creaming
- Milk: 1 cup, divided for ideal moisture
- Vanilla extract: 1 teaspoon for aromatic flavor
- Egg whites: 4 large, for light and airy texture
- Powdered sugar: As needed for elegant finishing touch
Instructions Section
- Prepare: Heat oven to 350°F and prep bundt pan with grease and flour
- Create base: Beat butter with 1¼ cups sugar until fluffy, then mix in ¼ cup milk and vanilla
- Mix dry ingredients: Combine flour, salt, baking powder, and fold in poppy seeds
- Combine wet and dry: Alternate adding flour mixture and remaining milk to butter mixture
- Egg white magic: Beat egg whites until soft peaks form, gradually add remaining sugar
- Final mixture: Gently fold whipped egg whites into cake batter until combined
- Bake: Pour into prepared pan, bake 35-40 minutes until toothpick comes out clean
- Cool and finish: Let rest briefly, then invert onto rack and dust with powdered sugar
Baking Tips & Techniques
The magic of this poppy seed cake comes from properly handling two key steps. First, when beating your egg whites, stop at soft peaks – they should gently curl over when you lift the beater. Second, fold those fluffy whites into your batter with a light hand using a figure-8 motion. This keeps all that lovely air trapped inside, giving you a perfectly tender cake.
Serving Suggestions
This beautiful bundt cake shines as an afternoon tea treat or elegant dessert. While it’s lovely with just a dusting of powdered sugar, try serving it with fresh berries and a dollop of whipped cream for extra charm. A scoop of vanilla ice cream or a drizzle of warm lemon glaze can transform it into an extra-special dessert. For brunch, pair it with hot coffee or Earl Grey tea.
Make-Ahead & Storage Tips
Your poppy seed cake will stay fresh at room temperature for up to 3 days when stored in an airtight container. Want to keep it longer? Pop individual slices in freezer bags – they’ll stay tasty for up to 2 months! Just thaw at room temperature when you’re ready to enjoy. Add the powdered sugar right before serving for the prettiest presentation.
Simple Variations
Add some citrus zip by mixing in 1 tablespoon of lemon or orange zest to the batter. Love almond flavor? Replace the vanilla extract with almond extract. For a morning treat, skip the powdered sugar and spread slices with sweet butter or cream cheese. Each twist makes this classic cake feel brand new!
Poppy Seed Cake
Equipment
- Bundt Pan
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 whites
- powdered sugar for garnishing
Instructions
- Preheat oven to 350 degrees F. Grease and flour a bundt pan.
- Cream together butter and 1 ¼ cups of the granulated sugar. Stir in ¼ cup milk and vanilla.
- Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
- Alternately add the flour mixture and the ¾ 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 ½ 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.
