Ingredients for Solo Poppy Seed Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- Poppy Seed Filling
- Egg Yolks
- Egg Whites
- 1 teaspoon vanilla extract
- Sour Cream
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
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How to Make Solo Poppy Seed Cake
- Preheat your oven to [Insert Oven Temperature]°F.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the poppy seeds, milk, and baking soda until well incorporated.
- Pour the batter into a greased and floured [Insert Pan Size] inch baking pan.
- Bake for 105 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve and enjoy! Best enjoyed the next day, but delicious right out of the oven or cold!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
88g
Fat
53g
Carbs
13g
