Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert!
I’m a huge fan of simple, classic recipes, like this Poppy Seed Cake. This 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 its simplicity; no frostings or glazes, but just a light dusting of powdered sugar.
Serve it for brunch with a side of fruit, coffee or tea. It could also be served as a light dessert–I’m thinking some sugared strawberries on top and maybe even a spoonful of fresh whipped cream would be divine.
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.
How to make Poppy Seed Cake:
- Preheat oven to 350 degrees F. Grease and flour a bundt pan. Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
- Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
- Alternately add the flour mixture and the 3/4 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 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 cooling rack.
- Sift powdered sugar over the top of the cake before serving.
Storing and Freezing Instructions:
Store the cake covered at room temperature for 2-3 days. To freeze, allow the cake to cool completely, then covered tightly and freeze for up to 3 months. Thaw overnight on the countertop before serving.
More popular bundt cake recipes:
- Caramel Apple Bundt Cake
- Chocolate Bundt Cake
- Chocolate Macaroon Bundt Cake
- Chocolate Peppermint Bundt Cake
- Chocolate Chocolate Chip Nothing Bundt Cake
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Poppy Seed Cake
Video
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, if desired
Instructions
- Preheat oven to 350 degrees F. Grease and flour a bundt pan.
- Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
- Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
- Alternately add the flour mixture and the 3/4 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 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.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe February 2017. Updated October 2020.
Susan says
What size Bundt pan? 6 cups or 10 cups?
Lauren Allen says
10 cups.
Azita Crerar says
Hi, I followed this recipe exactly. I don’t like overly sweet cakes, so was happy that this one said it wasn’t that sweet. Also, I was looking for a poppyseed cake because I had a sudden craving for it. I did find it too sweet for my taste, and am wondering if I were to make it a second time, how cutting down on the sugar would affect the ratio of ingredients. For instance, would I have make up the volume/moisture provided by the sugar with apple sauce or something else? Kindly advise. Many thanks.
Deborah says
I made it today and replaced one cup of sugar with 1/3 cup applesauce and two packets of stevia, and mixed them with 1/4 cup of sugar. After whipping the egg whites I whipped in the last 1/2 cup of sugar. The resulting cake is delicious!
Verna says
Made this cake and was wonderful, moist and so delicious. Family totally loved it. Disappeared in no time. Great also with cream cheese icing. Going to be in recipe collection. Thank you for sharing it.
Denise says
Can you use solo poppyseed from a can
Lauren Allen says
I’m not sure what you mean?
Debbie says
I don’t think the solo poppyseed filling would work. I use just regular poppyseeds.
Kelly says
Tried this recipe tonight to celebrate Imbolc. Turned out wonderful! I love the texture and that it isn’t so cloyingly sweet. And poppy seeds are one of my favorites anyway. Thanks! I’ll be making this again.