Poppy Seed Cake

5 from 2

Made with pantry staples, sour cream, and poppy seeds, this Poppy Seed Cake is light, moist, and delicately sweet with a subtle nutty flavor. This timeless recipe is perfect for brunch or a light dessert any time of year, and a great way to celebrate the Jewish New Year, Rosh Hashanah, or Hanukkah.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: easy cake recipes, poppy seed desserts, poppy seed recipes

Servings: slices

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.

Video

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