Ukranian Poppy Seed Cake

Ukranian Poppy Seed Cake created by Tina and Dave

This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
  • Preheat over to 350 degrees.
  • Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
  • Sift together the dry ingredients (flour, baking powder and salt).
  • AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
  • Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
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@justcallmetoni
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@justcallmetoni
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"This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven."

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  1. Irynawilsongmail.com
    Great recipe, however Ukrainian is spelt wrong. Country is Ukraine, people are Ukrainian. Thank you.
  2. Lydia S.
    Too dry falls apart! Very disappointed, will make a bread pudding out of it!
  3. Helgaf
    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. ;-))
  4. Elisabetta47
    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!
  5. jucar
    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
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