Moist Poppy Seed Cake
Elevate your dessert game with this incredibly moist poppy seed cake, a tender and buttery treat that’s perfect for any occasion. Infused with a subtle crunch from nutty poppy seeds and the optional brightness of fresh lemon zest, this cake balances rich, creamy ingredients like sour cream and milk to achieve an irresistibly soft crumb. Whether baked in a classic bundt pan or a round cake tin, it’s a show-stopping centerpiece finished with a delicate dusting of powdered sugar. Ready in just over an hour, this easy-to-follow recipe will quickly become a family favorite for holidays, brunches, or a simple midweek indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 tablespoons Poppy seeds
- 0.75 cups Unsalted butter, softened
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Milk
- 0.5 cups Sour cream
- 1 teaspoons Lemon zest (optional, for flavor)
- 0.25 cups Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or a regular 9-inch round pan and lightly dust it with flour. Tap out any excess flour.
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest, if using.
With the mixer on low, add the dry ingredients to the wet ingredients in three additions, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix each addition just until combined—do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a simple finishing touch. Serve and enjoy!
Nutrition Facts
Calories |
4636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1211 mg | 404% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 647.4 g | 235% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 403.7 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1037 mg | 80% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
