Ingredients for Ukranian Poppy Seed Cake
- Poppy Seed
- 1 cup milk
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Unbleached Flour
- Baking Powder
- Salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
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How to Make Ukranian Poppy Seed Cake
- In a small saucepan, gently heat 1 cup of poppy seeds and 1 cup of milk over medium heat.
- Remove from heat just before the milk begins to boil.
- Let the poppy seed mixture stand until it reaches room temperature.
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, sift together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
- In thirds, alternately add the dry ingredients and the poppy seed milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon of vanilla extract and the zest of 1 lemon.
- Lightly grease and flour two 9x5 inch loaf pans. Divide the batter evenly between the pans.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
47g
Fat
27g
Carbs
6g
