Ukranian Poppy Seed Cake
Delight in the rich, nutty flavors of a traditional Ukrainian Poppy Seed Cake, a timeless dessert that pairs subtle sweetness with a tender crumb. This recipe highlights the unique texture of poppy seeds, softened in boiling water to release their natural nuttiness, blended with buttery cake batter infused with zesty lemon and aromatic vanilla. The result is a moist and fragrant cake that’s as comforting as it is elegant. Perfectly balanced with a light dusting of powdered sugar for a simple yet stunning finish, this cake is ideal for special occasions, tea-time treats, or simply indulging your sweet tooth. Ready in just over an hour, this easy-to-make masterpiece serves eight and is sure to impress with its delicate layers of flavor and cultural charm.
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Recipe Information
Ingredients
- 200 grams poppy seeds
- 250 milliliters boiling water
- 200 grams butter
- 200 grams granulated sugar
- 4 eggs
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 100 milliliters milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a small bowl, pour 250 milliliters of boiling water over the poppy seeds. Let them soak for 15 minutes to soften. Drain well and set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.
Stir in the soaked poppy seeds, lemon zest, and vanilla extract until evenly distributed.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
4393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.5 g | 346% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1214 mg | 405% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 431.7 g | 157% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 224.4 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 3061 mg | 235% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 1974 mg | 42% | |
*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.
