Poppy Seed Cake Recipe (2024)

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!

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! 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.

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!

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 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!

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.

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.

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!

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

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.

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

I want to sub almond extract for the vanilla next time!

Made a loaf and also got 8 muffins out of this.I only used 1/2c of poppy seeds and it was great and plenty flavorful.Zest from two lemons and juice from two lemons made it much better (having tried the batter before and after). Didn't separate eggs.

Made this cake as the comments indicated: add lemon, halve the sugar, bake till 210. It was dry as a bone. Sugar adds sweetness it it’s also hydrostatic which means it holds moisture which makes for a moist cake. Will try with all the sugar next time.

Finally a lemon poppy seed recipe I would make again! Used about 1.5 cups sugar, zest from 2 lemons plus 1 tbs juice, did not separate the eggs — maybe would zest one more lemon but mine were on the smaller side. As recommended I put my pan on the scale and poured in 900 grams batter, the rest made 5 smaller muffins, I’d do 4 next time. Muffins came out after 20, 25min keep an eye on them. The loaf at just an hour. Delicious!

Absolute disaster. Overflowed in the oven, set the building fire alarms off. Define the cooking vessel capacity.

I love almond and poppy together. Seeing lots of good tips in the comments for adding lemon; what would you suggest for almond flavor? Extract - how much; anything else?

I followed the recipe as written except that even my unopened jar of poppy seeds was not a full cup lol and we keep oatmilk, not soy milk, around so I made that change as well.Perhaps they were critical changes - or perhaps I’m not sufficiently experienced to follow a bare bones recipe like this - but the loaf fell apart when removing, and had ballooned out over the edges making a Smokey mess. Tastes okay but not amazing

Made this with oat/pecan milk, and 3/4 cup olive oil instead of butter, as a dairy-free modification. Reduced sugar to 1 and 1/3 cup, added zest of two lemons, and topped with a simple lemon glaze. Really delicious, would make again

Excellent recipe. I added 2t lemon zest and made a lemon glaze of 54 grams of confectionery sugar and a tablespoon of lemon juice.

I wish I read the comments before making. Thiught unload pan looked a bit full but I proceeded any and made a massive mess inside my oven. This recipe definitely requires either two loaf pans, or a bunt pan. Standard sized loaf pans won’t cut it.

I’m excited to make this cake. I have a gluten free household member and last week made the lemon poppy using KA 1:1 gf flour and one extra egg and it was delicious. I will try the same for this recipe.

Highly recommend an orange glaze to top it off! (Include some vanilla and almond extract in that glaze, too!) so delicious, just how Mom made it.

Butter and caster sugar for dusting the loaf pan. Just liners needed for cupcakes, very clean bake. 2/3 full on the cup. I think these would be great mini-cupcakes maybe with cream cheese icing.

Delicious recipe. Quite a lot of poppy, which I like, but was problematic for our younger kids. They called it Poopy Seed Cake due to the changes they saw in their movements.

So glad I read all the notes before making this cake. I used 1c sugar, zest from 2 lemons and juice from one of the lemons. I soaked the seeds but didn’t cook them.I didn’t separate the eggs.Cooked in a Bundt pan in my steam oven. Cake didn’t rise much and it was dark brown. I took it out of the pan right away. I glazed with 1/2c sugar and juice from 2nd lemon. I poked holes in the cake and poured on/in the glaze.The cake was absolutely delicious-moist inside, nice crust outside.