"Best Poppyseed Cake Ever" Recipe

Prep Time: 

Cook Time: 

Total Time: 

  • 3/4 cup poppy seeds
  • 1 cup milk 
  • 1 cup (8 ounces) unsalted butter or margarine
  • 2 cups all-purpose flour, plus additional for dusting pan
  • 2 cups sugar, plus 1 tablespoon
  • 3  large eggs, separated
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • Confectioners’ sugar, for dusting

Instructions

  1. In a saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20-30 minutes .

  2. Preheat oven to 350 degrees and prepare a large loaf make sure you  grease and lightly flouring the inside of the pan.

  3. In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar, until butter color lightens. This will help have light and airy cake.  Next add egg yolks, vanilla, and poppy seed-milk mixture  1/3 at a time until blended, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.

  4. Place a clean bowl on mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter.  Next scrape into pan do not over mix, (this will make cake dense) and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.