Poppy Seed Cake

with revisions

Recipe from Strawbery Banke Museum

Adapted by Joan Nathan

Yield: 12 servings

  • 1cup poppy seeds
  • 1cup milk or soy milk
  • 1cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
  • 2cups all-purpose flour, plus additional for dusting pan
  • 1 cup sugar(original recipe called for 2)
  • 3large eggs, separated
  • 2teaspoons vanilla extract
  • ½teaspoon salt
  • 2½teaspoons baking powder
  • zest from 2 lemons and juice from 1
  • Confectioners’ sugar, for dusting


  1. Step 1In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  2. Step 2Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  3. Step 3In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  4. Step 4Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.
This entry was posted in Uncategorized. Bookmark the permalink.