Incredibly light and tender homemade Poppy Seed Cake, perfect for brunch or dessert!
I’m a huge fan of simple, CLASSIC recipes, like this Poppy Seed Cake. The ingredients are simple and the presentation is simple. Sometimes it’s the simple sweets that are the most popular! My mom has been making this poppy seed cake for years. The original recipe came from her friend (thanks Ciel!!) and it’s one our family has grown to treasure.
This poppy seed cake is NOT dense, rich or overly sweet, and that’s part of why I love it so much! It’s like a step-sibling to angel food cake in how light, and mildly sweet it is. I also think it’s beautiful in it’s simplicity. No frostings or glazes. Just a lightly dusting of powdered sugar. It’s the perfect cake for serving at brunch with fruit and something warm to drink. It could definitely be served as a light dessert as well–I’m thinking some sugared strawberries on top and maybe even a spoonful of fresh whipped cream would be divine.
- 2 cups all-purpose flour
- 1/8 tsp salt
- 2 tsp baking powder
- 1/3 cup poppy seeds
- 1 3/4 cups granulated sugar divided
- 1/2 cup butter
- 1 cup milk divided
- 1 tsp vanilla
- 4 large egg whites
- Powdered sugar for garnishing, if desired
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
Alternately add part of the flour mixture, and then part of the milk, 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 1/2 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.
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