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Poppy Seed Cake Recipe
Poppy Seed Cake Recipe photo by Taste of Home

Poppy Seed Cake Recipe

Publisher Photo
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
TOTAL TIME: Prep: 20 min. + standing Bake: 25 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 25 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 1/3 cup poppy seeds
  • 1 cup 2% milk
  • 4 egg whites
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Nutritional Facts

1 serving (1 piece) equals 426 calories, 23 g fat (10 g saturated fat), 35 mg cholesterol, 184 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter.
  3. Pour into a greased 13-in. x 9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  4. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator. Yield: 12-15 servings.
Originally published as Poppy Seed Cake in Taste of Home April/May 2007, p33

Nutritional Facts

1 serving (1 piece) equals 426 calories, 23 g fat (10 g saturated fat), 35 mg cholesterol, 184 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Poppy Seed Cake

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 30, 2012

I love everything poppyseed, but I found this cake to be just OK -- not sensational. The cake was quite flavorless and had a funny texture. I'm not sure if it's the shortening (vs. butter) base, or if it's the egg whites or the combination of those two flavorless elements, but it just lacked something. I will keep looking to find my ultimate poppyseed cake recipe.

MY REVIEW
Reviewed Jan. 23, 2012

Could you substitute the shortening for butter?

MY REVIEW
Reviewed Mar. 14, 2011

delicious cake

MY REVIEW
Reviewed Sep. 27, 2010

A delicious cake that I have made time and time again.

MY REVIEW
Reviewed Apr. 6, 2010

So good and moist! This is a staple when I need to bring dessert somewhere. The frosting is delicious as well.

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