I’m a huge fan of simple, classic recipes, like this Poppy Seed Cake. This cake is NOT dense, rich or overly sweet, and that’s part of why I love it so much! It’s like a step-sibling to angel food cake in how light, and mildly sweet it is. I also think it’s beautiful in its simplicity; no frostings or glazes, but just a light dusting of powdered sugar. Serve it for brunch with a side of fruit, coffee or tea. It could also be served as a light dessert–I’m thinking some sugared strawberries on top and maybe even a spoonful of fresh whipped cream would be divine. My mom has been making this poppy seed cake for years ( the original recipe came from her friend–thanks Ciel!) and it’s one our family has grown to treasure.
How to make Poppy Seed Cake:
Preheat oven to 350 degrees F. Grease and flour a bundt pan. Cream together butter and 1 ¼ cups of the granulated sugar. Stir in ¼ cup milk and vanilla.
Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
Alternately add the flour mixture and the ¾ cup milk, a little bit at a time, stirring gently after each addition, starting and ending with flour. Beat the egg whites in a large bowl until they stand in soft peaks and then beat in remaining ½ cup sugar. Fold egg whites into cake batter.
Pour batter into greased bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the bundt pan before inverting on a cooling rack.
Sift powdered sugar over the top of the cake before serving.
Storing and Freezing Instructions: Store the cake covered at room temperature for 2-3 days. To freeze, allow the cake to cool completely, then covered tightly and freeze for up to 3 months. Thaw overnight on the countertop before serving.
More popular bundt cake recipes:
Caramel Apple Bundt Cake Chocolate Bundt Cake Chocolate Macaroon Bundt Cake Chocolate Peppermint Bundt Cake Chocolate Chocolate Chip Nothing Bundt Cake
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