Poppy Seed Cake

Poppy Seed Cake created by SharleneW

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

Ready In:
1hr 15mins


  • 3 cups flour
  • 1 12 teaspoons baking powder
  • 3 eggs
  • 1 18 cups oil
  • 1 12 teaspoons vanilla
  • 1 12 teaspoons almond flavoring
  • 2 12 cups sugar
  • 1 12 teaspoons salt
  • 1 12 cups milk
  • 1 12 teaspoons poppy seeds
  • 1 12 teaspoons butter flavoring
  • Glaze

  • 12 cup sugar
  • 12 teaspoon vanilla
  • 12 teaspoon almond flavoring
  • 14 cup orange juice (I have used lemon juice and worked fine)
  • 12 teaspoon butter flavoring


  • Mix and blend all ingredients 2 minutes.
  • Bake in a greased & floured bundt pan or 2 large loaf pans.
  • Bake 40-50 minutes at 325°F (Chef Note: I discovered it took somewhat longer to bake. Guess it depends on oven.).
  • For Glaze: In small saucepan over medium heat, stir glaze ingredients together until sugar is melted. Pour over cake.
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  1. sugarpants
    Yum! I also halved the recipe. Substituted 1/4 cup of the oil with low fat sour cream and 1/2 cup of the flour with white whole wheat. Doubled the vanilla, kept the full-recipe amount of poppy seeds, and used champagne flavoring (instead of butter). Got a single 8 inch layer; still took the full 50 minutes to bake, but it came out beautifully - moist and delicious.
  2. 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!<br/><br/>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!
  3. Amber C.
    My mom always makes this bread, I asked her for the recipe and was going to post it but no surprise it's already on here! The only difference in the recipe is that she bakes it @ 350 for 50-60 min so maybe since I have noticed some others off on the baking time you could try that...
  4. mammamia 2
    Just wonderful. Very moist. The almond flavoring and the orange glaze was a great combination. I tried a Bundt pan; too much batter, so I had to make a very thin loaf pan with the leftover batter. I still haven't determined how much to adjust the cooking time for a Bundt cake; I just know I fiddled around with it until it looked done. It looks beautiful. I took it to an event and watched one tiny man come back for his third piece. I used 3/4 cup powdered sugar in the glaze rather than the granulated sugar specified. Next time I think I will try some Grand Marnier in the glaze.
  5. SharleneW
    I used my new pan that I ordered from bakersedge.com . The pan worked great and handled this recipe that called for 2 loaf pans. The finished cake looks funny, but it is perfect for nice dainty slices! I agree, it took a little longer to bake than the 40-50 minutes specified--use a toothpick to test! Ended up with a lovely cake.

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