Ukranian Poppy Seed Cake

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:
Nutrition Information
8
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ingredients
- 3⁄4 cup poppy seed
- 1 cup milk
- 1⁄2 lb butter
- 1 1⁄3 cups sugar
- 3 eggs
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1 teaspoon lemon zest
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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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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