Poppy Seed Loaf Cake
Moist and flavorful poppy seed loaf cake with a tender crumb, perfect for breakfast, brunch, or tea time, offering a subtle nutty crunch and delicate sweetness.
Ingredients
Instructions
- Cream the butter, then gradually add sugar, beating until light and fluffy.
- Add poppy seed, vanilla, and eggs; mix well.
- Combine dry ingredients and add to the creamed mixture alternately with half and half, beginning and ending with the dry ingredients.
- Pour the batter into a greased and floured 8 1/2 x 1 1/2 x 3-inch loaf pan.
- Bake at 350°F for 50 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove from pan and cool completely.
- Pour glaze over the cooled cake and let it set.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have half and half, you can substitute with a mix of milk and cream. Ensure all ingredients are at room temperature for better incorporation. To enhance the poppy seed flavor, lightly toast them before adding to the batter. This cake is easy to make gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
This delicious Poppy Seed Loaf Cake is perfect for breakfast or an afternoon snack, served with a cup of tea or coffee. Consider pairing it with fresh fruit or a dollop of whipped cream for added indulgence. It also pairs beautifully with Candied Crust Apple Pie for a delightful dessert spread. A light glaze drizzled on top adds a touch of sweetness and enhances the presentation.
Storage & Reheating
Store any leftover Poppy Seed Loaf Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw overnight in the refrigerator and enjoy at room temperature or warm it in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Loaf Cake contains roughly 143 calories, with 3g protein, 16g carbohydrates, and 6g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 899mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use almond flour or a gluten-free flour blend for a gluten-free version. Keep in mind that the texture may vary slightly, so you might need to adjust the liquid ingredients if the batter seems too thick.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You could also experiment with different extracts, like almond or coconut, to give the cake a unique twist.
What can I do if the cake is too dry?
If your Poppy Seed Loaf Cake turns out dry, ensure that you check the baking time closely next time. You can also add a simple syrup made with equal parts sugar and water to moisten the cake after baking, or serve it with a spreadable butter or cream cheese frosting to add moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).