Poppy Seed Cake III

Poppy Seed Cake III


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


2 h 30 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 14 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 27 Ratings


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 slic...

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.

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;...