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Poppy Seed Cake III

Poppy Seed Cake III

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Anne Fikaris

A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
  2. In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
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Reviews

Ali
48
3/24/2006

I love this recipe! I add almond extract to it and make it an almond poppy seed cake. I also like making a nice glaze out of melted butter, almond extract and powdered sugar, then I press sliced toasted almonds to the glaze. It makes such a pretty cake.

TRESHA
34
7/28/2003

This is the easiest Poppyseed Cake recipe I have ever used! It is great. I added orange zest, and a orange glaze. So delicious, you won't go wrong with this gem.

Bleubelle
28
8/28/2003

My mother made poppyseed cake all during my youth, and this is the absolute closest I've ever tasted to those moist, aromatic, flavorful loaves she used to make. This recipe is a dream to make; very easy and everybody loves to eat it freshly sliced, toasted and spread with cream cheese, or split and sprinkled with liquer and fresh fruit and whipped creme. As another reviewer did, I served it with orange juice glaze (oj, powdered sugar, vanilla extract, almond extract). A little advanced warning: make it in two loaf pans and hide the second way back in the freezer. Otherwise, you could end up eating the whole tube pan in a few days!