Recipe: Poppy Seed Cake
- Mandy Crow
- May 10, 2024
- 2 min read
Updated: May 16, 2024
An easy recipe that’s sure to be a hit at your next brunch or tea!
A few weeks ago, I was out running some errands and ran into a local restaurant to pick up a quick take-home lunch. It’s a little bakery and restaurant just south of Nashville that offers breakfast and lunch mostly. One of my favorite things about this restaurant is the little slice of poppy seed bread they serve alongside many of their lunch offerings and salads.
It’s not really bread, per se, but it is baked in a loaf pan, so I’ll give them creative license to call it a bread. It’s probably best to term it a cake, though. Studded with poppy seeds, it’s topped with a delicious glaze that’s poured on when the bread is hot so it’s just a little crunchy. I’m not quite sure what the secret is to that restaurant’s delicious recipe, but I was so excited to find a similar one and make my own version!
Ingredients
Cake
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon poppy seeds
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs
¾ cup melted butter
1 ½ cups sugar
1 cup milk
Glaze
¼ cup orange juice (I was convinced this was NOT the secret to the delicious glaze until I made it!)
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
Directions
Preheat oven to 350 degrees.
Beat all the cake ingredients for 2 minutes.
Pour into greased 9X5-inch loaf pan.
Bake for about an hour. It’s OK if the top cracks; it just gives the glaze more ways to soak in!
While the cake is baking, make the glaze. Cook orange juice and sugar together over medium heat just until the sugar dissolves. Don’t boil it!
Remove from heat; stir in extracts.
While the cake is cooling but still hot, spoon/pour glaze over the cake in the loaf pan. Let it sit for 20-30 minutes before removing from pan.
Enjoy! You won’t regret it!
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