Favorite Poppy Seed Cake


When I was little, I remember that whenever my Hungarian grandmother would visit, she would arrive with bundles of irresistible baked goodies. We were always excited to find bags of ground poppy seeds which we would use for baking cookies or cakes. One of our favorites was when we would make a big cake loaded with poppy seeds and finished it off with a sprinkle of powdered sugar. The cake stood tall and proud, and when cut, it would have a fine crumble, speckled with the beautiful seeds. The cake always tasted delicious with a mild nutty taste. In a pinch, we would use canned poppy seeds and followed its directions as I have done here. I pretty much kept the same recipe but added lemon zest to brighten the flavors. I was so happy to make this for my family; they loved it, and so did I.


Ingredients for Favorite Poppy Seed Cake:


1 cup butter, room temperature

1 cup sour cream, room temperature

1 1/2 cups sugar

2 1/2 cups all-purpose flour

1 can Solo Poppy Seed Filling

1 teaspoon baking soda

4 eggs, separated

1 teaspoon salt

1 teaspoon vanilla

zest of 2 lemons

juice of 2 lemons

confectioners sugar for garnish


This is basically the recipe from the can except for a little tweaking like adding the lemon zest and juice.


Time-Saving Tip: Prepare the cake a day in advance of serving.


Let's see what we need.

We're ready to bake.


Beat the butter and sugar until light and fluffy. Add the canned poppy seed and combine it well. Add the egg yolks one at a time, beating well after each addition; beat in the vanilla, sour cream, lemon zest, and juice. Mix the flour, baking soda and salt; slowly add to the batter.


In another bowl beat the egg whites until stiff peaks form.


Fold the egg whites into the poppy seed mixture until well combined, and there are no white streaks.


Pour the batter into a 10 - inch tube pan or bundt pan, into a prepared pan; greased and floured. Spread the top, so it's even. Transfer the pan to a preheated 350-degree oven—Bake for 50-60 minutes and when a toothpick comes out clean when inserted into the cake. Cool for ten minutes and invert onto a rack or dish.


It's ready! As you can see, this is Favorite Poppy Seed Cake for a reason; it's big, beautiful, and delicious. This treat tastes excellent with a glass of milk, a cup of coffee, or tea. It's even high toasted for breakfast. This cake is a family favorite.


Enjoy!


Favorite Poppy Seed Cake:


  • 1 cup butter, room temperature

  • 1 cup sour cream, room temperature

  • 1 1/2 cups sugar

  • 2 1/2 cups all-purpose flour

  • 1 can Solo Poppy Seed Filling

  • 1 teaspoon baking soda

  • 4 eggs, separated

  • 1 teaspoon salt

  • 1 teaspoon vanilla

  • zest of 2 lemons

  • juice of 2 lemons

  • confectioners sugar for garnish

  • This is basically the recipe from the can except for a little tweaking like adding the lemon juice and zest.

  • Beat the butter and sugar until light and fluffy. Add the canned poppy seed and combine it well. Add the egg yolks one at a time, beating well after each addition; beat in the vanilla, sour cream, lemon juice, and zest. Mix the flour baking soda and salt; slowly add to the batter.

  • In another bowl beat the egg whites until stiff peaks form.

  • Fold the egg whites into the poppy seed mixture until well combined, and there are no white streaks. Pour the batter into a 10 - inch tube pan or bundt pan, which has prepared pan; greased and flour. Spread the top, so it's even. Transfer the pan to a preheated 350-degree oven—Bake for 50-60 minutes and when a toothpick comes out clean when inserted into the cake. Cool for ten minutes and invert onto a rack or dish.

  • Time-Saving Tip: Prepare the cake a day in advance of serving.

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