Poppy Seed Cake

October 8, 2010

I’ve received some requests for a poppy seed cake recipe, so here it is.  Growing up, the only poppy seed cake we ever had was made with boxed pudding and cake mix.  I don’t cook that way, so this one is au naturale- only the good stuff.  It’s delicious for brunch, afternoon snack, just about any time.  Add a cream cheese glaze to make it a little more decadent.

2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup cugar
1/2 cup canola oil
1 cup plain yogurt
3 eggs
1 1/2 tsp vanilla
1/3 cup sherry
1/4 cup poppy seeds
zest from 1 lemon

Preheat oven to 325°  Combine flour through  salt and set aside.  In a large bowl, beat sugar with oil.  Add yogurt, then eggs, then vanilla.  Add sherry.  Add flours and mix until just combined.  Fold in poppy seeds and zest.  Pour into a greased bundt pan and bake for 40 minutes.

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One Response to Poppy Seed Cake

  1. Poppy on October 9, 2010 at 7:41 am

    This is a wonderful recipe! Thanks for using the canola oil and lowfat yogurt. Thanks for sharing this recipe too!

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