Poppy Seed Cake

Poppy Seed Cake

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2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 generous pinch salt
1 cup (2 sticks) butter, softened to room temperature
1 1/2 cups sugar
4 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp almond extract
1 cup poppy seeds


Preheat oven to 350 degrees. Grease and flour a bundt pan.

In a bowl sift together the flour, baking powder, baking soda, and salt. Set aside.

Cream together the butter and sugar until light and fluffy. Add eggs one by one, beating after each addition. Blend in the sour cream, extracts and poppy seeds, mixing until well combined. Fold in the dry ingredients, and mix until barely combined. Pour into the prepared pan, and bake 45-60 minutes, or until a tester comes out clean. Let cool in the pan (on a rack, preferably) for 10 minutes, then turn out onto a plate.