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