I love the tons of poppy seeds in this, and lemon zest was a great addition! For some reason mine was on the dry side; difficult to cut without the edges crumbling. (Possibly my eggs were too small?) The batter seemed fine, and the cake still tastes really good. I topped with raspberry toffee sauce #142631. I'm going to try freezing the second loaf. Thanks for sharing!
This is delicious. Added a little more milk since Kaarin said it was a little dry and the extra milk made the cake perfect. Thanks for sharing. ;-))
Just wanted to add that the original Moosewood recipe calls for brown sugar and says to bake in two well-greased bread pans. I like the look of Tina and Dave's photo and am going to make it that way right now!
It is a great cake. However, since poppy seeds are so expensive here in Puerto Rico, I only use a jar of 1.5 ounces of poppy seeds, and it still taste great. I had found this recipe at the Moosewood Cookbook, recipes from Moosewood Restaurant, Ithaca, NY by Mollie Katzen (1977); Berkeley CA: Ten Speed Press. My son always brings me poppy seeds from the Savory Spice Shp in Colorado, whe he comes home. It is the only recipe I use for poppy seed cake, adding our tropical lime zest instead. Enjoy it! Carmen
A wonderful cake! We didn't know what to expect as we've never had poppyseed cake before! I did add some chopped toasted hazelnuts as I only had 1/4 cup of seeds. I made one big cake (see photo) which took about 55 mins to bake. Was supposed to be taking this to my parents but have already started eating it as the smell was divine! Thanks for a great recipe!
We loved this! I put it in a bundt pan...and made a lemon glaze (it was for company tonight) Very good!! Thanks for the great recipe!