Poppy Seed Cake
Incredibly light and tender homemade Poppy Seed Cake, perfect for brunch or dessert!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 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
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 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.
Calories: 291kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 120mg | Potassium: 171mg | Fiber: 1g | Sugar: 30g | Vitamin A: 5.4% | Calcium: 10.4% | Iron: 7.3%