Poppy Seed Cake
Total TimePrep: 20 min. + standing Bake: 25 min. + cooling
My husband request poppyseed cake for Father’s Day. I’ had never made poppyseed, cake and I was nervous to make this based on some of the reviews. However, it was delicious! Some people recommended adding almond extract, and I love almond flavor so I did half a tsp of vanilla and a little more than half a tsp of almond. It was thick, moist, and better than any other poppyseed cake I’ve ever had. I definitely recommend this recipe! Also-the frosting was perfect with this cake, and unique compared to the poppyseed cake we normally eat with his family.
Easy to make and very good. The cake part is very dense, not quite as moist as I would like it, but still good. The frosting is the star of this recipe and makes all the difference! I like the idea of adding some almond extract to the batter. Will try that next time!
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.
Could you substitute the shortening for butter?
A delicious cake that I have made time and time again.
So good and moist! This is a staple when I need to bring dessert somewhere. The frosting is delicious as well.
Yed, this is moist for a home made cake. I added almond flavoring to the batter and frosting; lemon would also be good.
Read the recipe. It says to soak 1/3 cup poppy seeds in 1 cup milk for half an hour. This is pretty much SOP for poppy seed cakes.
Referring to response of soaking the poppy seeds, soak in what and why?lockhal