Ukranian Poppy Seed Cake
8
People talking
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
People talking
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@justcallmetoni
Contributor
@justcallmetoni
Contributor
"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."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Great recipe, however Ukrainian is spelt wrong. Country is Ukraine, people are Ukrainian. Thank you.
-
Too dry falls apart! Very disappointed, will make a bread pudding out of it!
-
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
see 5 more
