Poppy Seed Cake Recipe (2024)

I always find reader notes so helpful. Definitely skip the egg separation steps. I used 1 cup of sugar and find it plenty sweet. I used a Bundt pan and baked for an hour; the batter filled to just under half the pan, but the cake rises significantly. Happy accident: I applied a lemon glaze, but didn't wait before the cake had entirely cooled down, so the glaze melted into the cake...it's still delicious.

Good cake, similar to my aunt's recipe. I like it that the poppy seeds are dense in the cake. I made it in 2 nine inch cake pans baked for 25 to 30 minutes. I used a slightly sweetened raspberry sauce for filling between the layers and sweetened whipped cream, whipped with mascapone and vanilla for the icing. I let this sit in the refrigerator for more than 24 hours so that it could soak together nicely. YUM!

First time I made it, came out too dense. The second time, I beat the eggs (not separated) for about 5 minutes. Came out so much lighter. I added the zest of 2 lemons, 2 tbsp lemon juice. Super yum!

I halved the sugar for this recipe and can not imagine using 2 cups! For the health of your readers, suggest cutting it down. :) I also did not separate the eggs, added zest from 2 lemons and the juice from 1. All together it was one of the most amazing cakes I've ever baked!! This recipe is definitely a keeper!

Good! Added a 1/2 lemon's zest and 1/2-3/4 t. grated ginger to the mixture. Good, and would add more next time.

What an incredible recipe! I've made this twice now. At first, I was worried that it looked dry on the outside, but I was very wrong and once we cut into the cake, it was moist with a perfect crumb. The poppyseed flavor really is accented by the quantity of vanilla and sugar. Great overall!

I did some changes to this recipe. Reading the comments I just used 1 cup of sugar. I replaced the butter with 3/4 of olive oil and used almond milk instead of soy milk. The batter was very liquid but it turned out delicious with a very fluffy texture. I read the comment and added a lemon glaze and it was the perfect citric touch!

If you are planning to use 9x5 loaf pans like I did, definitely use two loads pans. This recipe rises a lot and started to overflow in the oven before it had fully set. Now I know for next time that it needs definitely a 9x13 as a cake, or two 9x5 for loafs.

A bundt pan is the only way I make it. I have made this cake many times (it's great!) a few times back I forgot to separate the eggs and didn't notice any difference in the cake. Skipping that step makes this recipe super easy and quick. I have a old hand mixer that is up to the task. Next time I'm going to add some fresh lemon.

Insanely good. Added 1 lemon's worth of zest and juice. Moist, delicious.

Some changes (listing so I remember next time I make) - reduced to 1.5 cups sugar, only had ~1/2 cup poppyseeds which worked perfectly, did not separate eggs, used a bundt pan (it filled to halfway and then expanded to fill the whole pan while baking). I baked for 1 hour and it got a little dark, next time will reduce to 50-55min and check on it. The overbaking resulted in a crunchy top that actually made it taste even better. Eaten with a cup of milk - delectable.

Pretty good recipe if you have an excess of poppy seeds in your fridge. I subbed almond milk in for regular/soy milk and added lemon zest and juice from one lemon. I’d add more lemon. I also didn’t separate the eggs and only used 1.5 cups of sugar. I baked them in lines muffin tins for 20 minutes at 355. Great little treat as we approach spring in California!

This recipe was excellent! Everyone who I shared the cake with loved it and I will absolutely make it again. I will say, I baked it for a little more than an hour and it was still underdone, so definitely make sure to test with a toothpick before taking it out of the oven.

Great recipe! Next though I would use half of the sugar, it was too sweet!

Great! Go to poppy cake. Halfed sugar, didn’t separate eggs. Can add chocolate chips

I halved the sugar, added zest of four lemons, halved the poppy, used oat milk and used a lemon glaze on top as was suggested by a previous commenter. It was a delicious cake, perfect sweetness for our family, and I think I’ll put even more lemon next time.

1 cup is an obscene amount of poppy seeds, and I know that now. I made this as written, but added lemon juice and zest of one lemon after tasting the batter and was underwhelmed. I tasted the cake after baking, still thought it needed something, so I made a glaze with lemon juice and confectioners sugar. At the end of it, I still thought it was just okay, and I now I wish I had just made lemon poppy seed cake.

This together easily, following the suggestions made by others: don’t separate the eggs; 1 C. Sugar; use a Bundt pan. I also added about 1/2 teas. almond extract, and a 2T. finely minced orange zest (had some frozen & minced it as finely as possible), also made a glaze of powdered sugar, orange juice, almond and vanilla extracts. Much to my surprise the glaze was immediately and totally absorbed on the cool cake; it could have used more!

Absolutely delicious! Loved the taste of the poppyseeds plumped with milk. Also added one lemon worth of juice and zest for a subtle lemon taste.

Disagree with cutting sugar back. I cut it in half and it was definitely not sweet enough. Made a lemon glaze and it was perfect. I did not separate eggs as others noted and only had 2/3 cup poppy seeds. Baked in 13 x 9 at 350 for 30 minutes. Delicious, easy cake!

I love poppy seed cake and am grateful for this recipe, but there is absolutely nothing laborious about collecting your own poppy seeds. Spread poppy seeds on open ground in very early spring; enjoy the show (and you will) and after flowers have bloomed and seed pods have formed and dried, collect the pods, rip them open, and thousands and thousands of seeds will pour out. Leave a few seeds to spread where they were and harvest the rest. Beauty and food. Forever and ever.

There's nothing "prodigal" about this amount of poppy seeds - just delicious. (and please don't add chocolate chips!)

If you don't seperate the eggs, when do you add them? Before or after the flour addition?

Where do I buy a whole cup of poppy seeds and how much does it cost?

Can you substitute Chia seeds for the poppy seeds? Chia seeds might add more trutional value.

Excellent - didn't separate the eggs. Bought extra seeds for my next bake!!

I made this in a pretty tube pan. Served it with a dollop of lemon curd, whipped cream and some perfect raspberries for garnish. Will be one of my dessert table offerings for Easter.

This recipe is very reminiscent of one of my favorite Joy of Cooking cakes, Poppy Seed Custard Cake co*ckaigne. In that recipe the eggs are separated, the whites are folded into the batter, the batter is baked in 2 8” round pans and the yolks are used to make Crème Patissiere that’s spread between the layers. I’m tempted to try this one but I really doubt it’s an improvement on the Joy of Cooking recipe, only a bit less fussy to make.

Prodigal or prodigious use of poppy seeds? Either way, my kind of baking!

Could this be made in a tube pan or an 8x8?