Poppy Seed Cake
Updated
Updated
I developed this recipe for Poppy Seed cake using pantry staples, sour cream, and poppy seeds. It’s light and moist, with a sweet but nutty flavor and a little bit of texture thanks to the poppy seeds. This classic recipe is perfect for brunch or a light dessert year-round, and great for anyone celebrating the Jewish New Year, Rosh Hashanah.
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Easy Poppy Seed Cake Recipe
Poppy seed cake is one of those desserts that is not nearly as popular as it should be – it seems to be one that parents and grandparents once loved, that’s being forgotten. So, I’m here to bring it back! It’s a simple classic cake that my mom always made for the Jewish New Year and it’s good all year round.
Poppy seeds are a traditional ingredient in Jewish cooking, often seen on challah bread instead of sesame seeds and also in Hamantaschen cookies and rugelach. Poppy seed cakes are popular throughout Eastern Europe and Israel and often enjoyed for Purim, Hanukkah, and Rosh Hashanah.
For those who’ve never had it, poppy seed cake has an airy crumb and is lightly flavored. It’s not super sweet and makes a great dessert to enjoy with a mug of tea or coffee. It also makes a perfect addition to a brunch spread.
Poppy Seed Cake
Ingredients
- 4 large eggs, (egg whites and yolks separated), at room temperature
- 1 ½ cups granulated sugar, (divided)
- 1 cup butter, (room temperature)
- 1 tsp vanilla extract
- 1/3 cup poppy seeds
- 1 tsp baking soda
- 1 cup sour cream, (room temperature)
- 2 cups cake flour, (sifted)
- powdered sugar, (for dusting)
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch tube pan (or bundt pan.)
- In a medium bowl using an electric mixer, beat egg whites until almost stiff peaks; gradually add in 1/2 cup of the sugar. Continue beating until stiff peaks are reached. Set aside.
- In a large separate bowl, cream together the butter and remaining 1 cup of sugar until light and fluffy, 2 to 3 minutes. Add in egg yolks one at a time, beating well after each addition. Add in vanilla.
- Stir in poppy seeds until incorporated.
- Combine baking soda and sour cream; add to the creamed mixture, alternating with the cake flour. (Add about 1/4 of the flour first, then 1/3 cup sour cream and repeat until all is used, mixing just until combined and smooth after each addition.)
- Gently fold in the stiff beaten egg whites.
- Spoon evenly into the prepared tube pan.
- Bake 50 to 60 minutes or until a toothpick in the center comes out clean. (Start checking at 50 minutes so it doesn’t over-bake and become dry.)
- Remove from oven and cool in pan for 10 minutes, then slowly run a dull knife around the sides of the cake.
- Invert cake onto a cake tray and let cool completely.
- Lightly dust with some powdered sugar before slicing.
Notes
- Do not overmix. As you alternate adding in the cake flour and sour cream, be sure to mix only enough to fully combine the ingredients.
- Do not overbake. Start checking the cake with a toothpick at 50 minutes. If you bake it too long, it will dry out.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Poppy Seed Cake Step by Step
Get the oven ready and prep the pan: Preheat oven to 350°F. Grease and flour a 9-inch tube pan (or Bundt pan).
Beat the egg whites: Beat 4 egg whites until almost-stiff peaks are achieved, then slowly add ½ cup of sugar. Beat again until stiff peaks are formed.
Cream the butter: In a separate bowl, cream 1 cup butter and 1 cup sugar until light and fluffy. Add the 4 yolks one at a time, followed by the 1 tsp vanilla. Stir in 1/3 cup poppy seeds.
Combine the ingredients: In a separate bowl, mix 1 tsp baking soda and 1 cup sour cream. Alternating with the cake flour, add to the butter mixture. Add ¼ cup flour, then 1/3 cup sour cream, and repeat. Stir until combined and smooth after each addition. Gently fold in the stiff egg whites.
Bake: Spoon the mixture into a greased and floured 9-inch tube pan. Bake at 350°F for 50 to 60 minutes.
Cool and enjoy: Let cool for 10 minutes, then invert on a cake tray to cool completely. Once cooled, lightly dust with powdered sugar before slicing.
TIP: Turn It Into a Lemon Poppy Seed Cake
How to Store Leftovers
Homemade poppy seed cake will last for up to 3 days at room temperature on the counter. Just be sure to cover it with foil or put it in an airtight container.
If you’d like to freeze it, allow it to cool completely, then wrap it tightly in plastic wrap and again in foil to avoid freezer burn. Freeze for up to 3 months, then thaw on the counter.
Serving Suggestions
Serve your poppy seed cake at room temperature, topped with powdered sugar. You can also make a simple glaze or icing to drizzle over the top, if you prefer an even sweeter option.
Since poppy seed cake is not overly sweet or dense, it makes a great option for brunch alongside eggs Benedict casserole, a batch of air fryer bacon, and brunch hash browns. I also like to serve it as a dessert in the evening.
Perfect texture. Light, flavorful, and worth it.
Can you use this recipe for cupcakes?
Hi Amber – I’ve never tested this recipe as cupcakes, so I can’t vouch for results. Maybe? Typically you would just divide the batter 3/4 full into liners and bake for half the amount of time. Try it!
This was perfect. Light and airy, sweet but not too sweet. And just the right amount of poppy seeds. I think I will try the lemon version next time. Thank you for sharing!