Ukranian Poppy Seed Cake
A rich Ukrainian poppy seed cake with moist crumb and nutty flavor, perfect for special occasions or tea time, appealing to those who enjoy hearty, flavorful desserts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Butter two medium loaf pans.
- Heat poppy seed and milk together in a saucepan.
- Remove from heat right before it boils.
- Let stand until room temperature.
- Cream butter with light brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Alternately add flour mixture and poppy seed mixture to the creamed mixture, stirring well after each addition.
- Stir in vanilla and lemon rind at the end.
- Pour batter into well-greased loaf pans.
- Bake at 350°F for 40 to 50 minutes, or until a cake tester inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, try toasting the poppy seeds lightly before adding them to the milk. If you don't have light brown sugar, you can substitute it with granulated sugar, but your cake may be less moist. Ensure the butter is at room temperature for easier creaming. Mixing in some finely chopped nuts can add a delightful crunch to your cake.
Serving Suggestions
Serve the poppy seed cake with a dusting of powdered sugar for a simple finish. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack. For an extra touch, consider spreading a layer of Kahlua Chocolate Chip Cream Cheese Spread on each slice for a delightful contrast of flavors.
Storage & Reheating
Store leftover poppy seed cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it gently in the microwave for 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Ukranian Poppy Seed Cake contains roughly 651 calories, with 14g protein, 75g carbohydrates, and 28g fat. It is an excellent source of calcium (85% of the Daily Value), dietary fiber (42% of the Daily Value), and iron (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1250mg per serving (54% 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 other types of milk for this recipe?
Yes, you can substitute whole milk with almond milk, soy milk, or any dairy-free alternative. Just ensure that the alternative has a similar fat content for the best results.
What can I do if I don't have poppy seeds?
If poppy seeds are unavailable, you can replace them with sesame seeds or even finely chopped nuts for added texture. However, keep in mind that this will alter the flavor profile of the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there's wet batter on the tester, bake for an additional 5-10 minutes.
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).