Ukranian Poppyseed Cake

Print PrintShare with Friends


This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1/2 teaspoon vanilla
  • add   1/2 lb butter
  • add   1 teaspoon lemon zest
  • add   1 tablespoon baking powder
  • add   3/4 cup poppy seeds
  • add   3 eggs
  • add   1 1/3 cups sugar
  • add   1 cup milk
  • add   1/2 teaspoon salt
  • add   2 cups unbleached flour


  1. Heat poppyseeds and milk in a small saucepan over medium heat.Remove from heat just before milk begins to boil.Let stand until milk reaches room temperature.
  2. Preheat over to 350 degrees.
  3. Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
  4. Sift together the dry ingredients (flour, baking powder and salt).
  5. AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
  6. Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.