This poppyseed cake recipe comes from my mother-in-law.
Legend has it that when my husband and his sister were little, they asked to make a birthday cake for Jesus on Christmas Eve. In an attempt to be as historically accurate as possible my mother-in-law found this recipe, a simple poppyseed cake, and has been making it every year since. I appreciate this story for a few reasons:
1. How cute were they? A birthday cake for Jesus. Aww.
2. They definitely weren't eating confetti cupcakes back in the day. My mother-in-law successfully wove a food history lesson into this sweet (no pun intended) moment. I just love that.
3. Simply put, I love this cake/loaf. It's one of my favorites and I'm thankful that it's part of a staple in our family!
So what should you know about this recipe that I haven't already told you? Well, it's NOT supposed to be a lemon poppyseed cake.. so no, there isn't a missing ingredient. Also, butter extract has been randomly hard to find for me. I didn't see it at Whole Foods or Shaw's and I ultimately found it at my third stop at Hannafords (equal to like a stop n' shop, publix, etc.). I wonder if Target sells it? Lastly, don't make my mistake... I almost always have a loaf or cake pan out with a friend, so I inevitably have fewer baking tins than what is really needed for the amount of batter this recipe produces. I almost always end up over-filling and thus baking a slightly too brown bottom. I think you could get away with at least three different cakes/loafs/etc. and never fill more than half way.
On that note.. I love this as a loaf to be enjoyed with coffee or tea, as cupcakes for on-the-go, or in cake form for a special occasion (like Christmas Eve). It's mild enough to be enjoyed any time of the day.
I've tried to make this cake with a different glaze, usually based on whatever fruit juice I have in my fridge. My opinion is that orange is the best, but you could make any other glaze recipe that you have!
- 3 cups flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 1/4 cups sugar
- 1 1/2 tbsp poppy seeds
- 3 eggs
- 1 1/2 cup milk
- 1 1/8 cup flavorless oil, such as canola oil
- 1 1/2 tsp butter extract
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract Glaze
- 1/4 cup orange juice
- 3/4 cup sugar
- 1/2 tsp butter extract
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract