Dairy Farmers of Canada

Poppy Seed Cake

Poppy seeds are an essential ingredient in many Eastern European sweets. Grinding them gives this cake just the right texture.

  • Prep: 30 min
  • Cooking: 45 min
Yields 8 Servings
poppy seed cake


  • Batter
  • 3/4 cup (180 mL) poppy seeds
  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 3/4 cup (180 mL) Butter at room temperature
  • 4 eggs
  • 3/4 cup (180 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) Sour Cream
  • Lemon frosting
  • 1 cup (250 mL) icing sugar
  • 1 tbsp (15 mL) finely grated lemon zest
  • Freshly squeezed lemon juice
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Preheat oven to 350°F (180°C). Butter and flour an 8-cup (2 L) tube or bundt pan. Turn pan over and tap to remove excess flour.

Using a coffee grinder and working in batches, grind poppy seeds to a fine meal. Combine with flour and baking powder.

In a bowl, using an electric mixer, cream eggs, sugar, butter and vanilla at medium speed for 4 minutes or until pale yellow.

Add dry ingredients all at once and mix with a rubber spatula.

Add sour cream and mix gently. Pour batter into pan and bake in the middle of the oven until a paring knife inserted in the centre comes out clean, about 45 minutes.

Cool 10 minutes on a rack before removing cake from pan.

In a bowl, combine icing sugar and lemon zest. Add enough lemon juice to make a slightly pourable frosting.

Pour frosting over the cake and let it drip down the sides, using a knife or spatula, if necessary.


*Poppy seeds turn rancid quickly, so store them in a tightly sealed container in the freezer.

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Nutritional information

Per serving
Energy: 343 Calories
Protein: 6 g
Carbohydrate: 41 g
Fat: 18 g
Fibre: 2.6 g
Sodium: 154 mg

Top 5 Nutrients

(% DV*)
Calcium: 23 % / 253 mg
Folate: 17 %
Magnesium: 18 %
Phosphorus: 16 %
Selenium: 23 %