Poppy Seed Cake

Ingredients

• 1/2 cup poppy seeds
• 1/2 cup whole milk
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sour cream
• 1 tablespoon lemon zest
• 1 tablespoon powdered sugar, for dusting

Method

1. 1

   Combine the poppy seeds and milk in a small bowl and let soak while you prepare the other ingredients, about 15 minutes.

   15:00 · Soak poppy seeds
2. 2

   Preheat the oven to 350°F. Grease and flour a 9-inch by 5-inch loaf pan or a 9-inch round cake pan.

3. 3

   Whisk together the flour, baking powder, and salt in a medium bowl.

4. 4

   In a large bowl, beat the butter and sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes.

   3:00 · Cream butter and sugar
5. 5

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.

6. 6

   Add the flour mixture in three additions, alternating with the sour cream, mixing on low speed just until combined after each addition.

7. 7

   Fold in the soaked poppy seed mixture and the lemon zest until evenly distributed.

8. 8

   Pour the batter into the prepared pan and smooth the top with a spatula.

9. 9

   Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

   50:00 · Bake cake
10. 10

    Cool the cake in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.

    15:00 · Cool in pan
11. 11

    Dust the top with powdered sugar before slicing and serving.