Poppy Seed Cake

READY IN: 1hr 15mins
Recipe by vlynn

Best poppy seed cake in my opinion. From my church cookbook.

Top Review by Oleaceae

I halved the recipe and it was fine in a single loaf pan (though, yes, it took longer than stated in the original recipe). I also substituted hazlenut syrup (it's all I had!) in place of the almond and it worked surprisingly well!

The cake was dense and moist and it's one of the better poppy seed cake recipes I've tried! I would definitely add more poppy seeds, but that's just me. :D Thanks for posting!

Ingredients Nutrition

  • 709.77 ml flour
  • 7.39 ml baking powder
  • 3 eggs
  • 264.98 ml oil
  • 7.39 ml vanilla
  • 7.39 ml almond flavoring
  • 591.47 ml sugar
  • 7.39 ml salt
  • 354.88 ml milk
  • 7.39 ml poppy seeds
  • 7.39 ml butter flavoring
  • Glaze

  • 118.29 ml sugar
  • 2.46 ml vanilla
  • 2.46 ml almond flavoring
  • 59.14 ml orange juice (I have used lemon juice and worked fine)
  • 2.46 ml butter flavoring


  1. Mix and blend all ingredients 2 minutes.
  2. Bake in a greased & floured bundt pan or 2 large loaf pans.
  3. Bake 40-50 minutes at 325°F (Chef Note: I discovered it took somewhat longer to bake. Guess it depends on oven.).
  4. For Glaze: In small saucepan over medium heat, stir glaze ingredients together until sugar is melted. Pour over cake.

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