Poppy Seed Cake

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

Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert! 

4.7 from 10 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 12

Calories: 291kcal

Author: Lauren Allen

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

Egg Whites: Real egg whites are essential for this cake and can't be substituted. For best results, separate the egg whites from the yolks when the eggs are cold. Then, bring the egg whites to room temperature before whipping, as they will have better whipped volume at room temperature.  

Freezing Instructions: Once cooled, the cake can be covered tightly and frozen for up to 3 months. Thaw overnight on the countertop before serving.

Nutrition

Calories: 291kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 120mg | Potassium: 171mg | Fiber: 1g | Sugar: 30g | Vitamin A: 270IU | Calcium: 104mg | Iron: 1.3mg

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I originally shared this recipe February 2017. Updated October 2020.