Poppy Seed Cake

This festive cake is easy to make and it goes a long way. It’s simple flavor and added texture from the poppy seeds make it interesting and appealing for all ages.

Serving size

1 slice

Makes

15

Prep time: 15min
Cook time: 50min
Total: 1hr 5min

Ingredients

Cake:

1 cup unsalted butter, at room temperature (2 sticks)

1¼ cups sugar

4 large eggs

1 teaspoon vanilla extract

½ cup poppy seeds

2½ cups all-purpose flour

2 teaspoons baking powder

1¼ cups Half-and-Half

½ teaspoon Kosher Salt (optional)

 

Glaze:

1 cup Confectioners’ sugar

1½ teaspoons lime juice, fresh

½ teaspoon vanilla extract

Nutrition Info

Makes: 15  Serving size: 1 slice

Calories

352

Fat

18 g

Saturated Fat

10 g

Trans Fat

<1 g

Cholesterol

89 mg

Carbohydrates

43 g

Sugar

26 g

Fiber

2 g

Protein

5 g

Sodium

97 mg

Calcium

139 mg

Phosphorus

123 mg

Potassium

106 mg

Instructions

  1. Preheat the oven to 350°F. Butter a 4 x 9 inches pan and dust it with flour.
  2. Add butter and sugar into a mixing bowl and beat with an electric mixer until fluffy.
  3. Add eggs, vanilla, and poppy seeds to the mixture. Beat again until well combined.
  4. In a separate bowl, combine flour, baking powder and salt, if desired. Then add ⅓ of the flour mixture into the egg mixture and ½ cup of the half and half. Mix well with a wooden spoon.
  5. Add in ⅓ more of the flour mixture and another ½ cup of half and half. Mix well.
  6. Add the remaining flour mixture and half and half.  Mix well until all is combined.
  7. Pour batter into prepared pan. Bake for 50 minutes.
  8. Cool for 10 minutes, while you make the glaze.
  9. To make the glaze, combine all ingredients in a bowl and mix well.
  10. When the cake has cooled, pour the glaze around the top of the cake.
  11. Cut into 15 equal slices. Serve and enjoy!
Recipe contributed by FamilyCook Productions

The cake can be stored wrapped in foil or plastic wrap at room temperature for 3 to 4 days.