This Poppy Seed Cake is supremely moist and buttery with a rich texture similar to pound cake. It’s worth every single bite – lusciously moist and rich, this cake boasts a dense yet tender crumb. Super moist, tender, flavorful Poppy Seed Cake is easy to make. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsPoppy Seed Cake RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out This moist cake recipe is incredibly easy to make and is a guaranteed crowd-pleaser. Here’s why we love it: Beautiful Texture: This cake boasts a dense yet tender crumb, reminiscent of our popular Butter Pound Cake. Packed with Poppy Seeds: A generous burst of poppy seeds immediately greets you on your first bite, just like our Lemon Poppy Seed Bread. Delicious Glaze: This cake is outrageously delicious with a glaze. It reminds me of our Fresh Orange Bundt Cake. Versatile: This moist, buttery, almond-y poppy seed bread is fabulous for breakfast, brunch, or dessert, just like our Lemon Olive Oil Cake. Key Recipe Ingredients Poppy Seeds – These small, crunchy seeds add a unique texture to the cake and a subtle nutty flavor. Almond Extract – We use a generous amount of almond extract to give the cake a distinct, sweet, and nutty flavor. It pairs beautifully with the poppy seeds. Whole Milk – Using whole milk adds richness and helps to keep the cake moist. Powder Sugar – We use powder sugar to make a simple glaze for the cake. It adds a sweet and smooth finish to the cake. Substitutions And Variations Here are some of our favorite variations and substitutions: Almond Extract: You can double the amount of vanilla extract or try using lemon extract for a citrusy twist. However, we highly recommend using the almond extract. Glaze: For a citrusy glaze, substitute the almond and vanilla extract with lemon extract. You can also use orange juice instead of milk. Another option is to try the glaze from our Lemon Poppy Seed Bread recipe. Nuts: Feel free to add chopped nuts to the batter for some extra crunch and flavor. Step-By-Step Recipe Instructions Preheat oven to 350°F and grease a bundt pan. In a stand mixer, combine dry ingredients. Add wet ingredients and mix until just combined. Pour batter into pan and bake for about 55 minutes, until a toothpick comes out with a few crumbs. Cover with foil if browning too quickly. Cool in pan for 30 minutes, then carefully invert onto a plate. Mix glaze ingredients, adjusting powdered sugar for desired consistency. Drizzle over cooled cake. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our favorite prep-ahead strategies for this recipe: Premix Dry Ingredients: You can mix the dry ingredients together in advance. When you’re ready to bake, simply add the wet ingredients and poppy seeds. Make Ahead: This cake stays moist for days, so feel free to bake it a day in advance. It also freezes well in an airtight container. Just make sure it’s completely cooled before you freeze it. This moist, buttery, almond-y Poppy Seed Cake is fabulous for breakfast, brunch, or dessert. Commonly Asked Questions How can I ensure a moist cake that isn’t dry? Make sure to check the cake at 55 minutes, and then every 5 minutes after that, until it’s done. A toothpick inserted into the center should come out with a few tender crumbs attached, not completely clean. My glaze is too thin or thick, what should I do? If your glaze is too thin, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. If it’s too thick, add a bit of milk at a time. How long does this poppy seed cake keep? This poppy seed cake can be kept at room temperature for up to 3 days. If you want it to last longer, you can store it in the refrigerator for up to a week, airtight. Can I freeze this cake? You can absolutely freeze poppyseed cake. Once it has cooled completely, cover airtight and freeze for up to 1 month. Print Poppy Seed Cake This moist, buttery, almond-y Poppy Seed Cake is fabulous for breakfast, brunch, or dessert. It is tender, rich, and lathered with the most decadent glaze. It will get devoured fast. Course Breakfast, brunch, DessertCuisine AmericanDiet VegetarianMethod baking, Oven Prep Time 20 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 10 minutes minutes Servings 20 Calories 295kcal Author Amy Dong IngredientsFor the Bread:3 cups all-purpose flour1 tsp table salt1 ½ tsp baking powder3 large eggs beaten1 ½ cups canola or olive oil2 ¼ cups granulated sugar1 ½ cups whole milk3 TB poppy seeds2 TB almond extract1 TB vanilla extractFor the Glaze:2 TB milk1 tsp almond extract½ tsp vanilla extract1 ½ to 2 cups powder sugar InstructionsPreheat oven to 350F, with rack on lower middle. Generously grease and flour bottoms and sides of a nonstick bundt cake pan.In the bowl of stand mixer, mix together the flour, salt, baking powder, sugar, and poppy seeds until combined.Add eggs, oil, milk, almond extract, and vanilla extract. Using paddle attachment, mix at medium speed until batter is fully incorporated. Do not overmix.Using a rubber spatula, scrape down the sides of bowl and transfer batter into pan. Bake for about 55 minutes, or just until a toothpick inserted into center comes out with a few tender crumbs attached, not completely clean. Take care not to over bake. If cake browns too quickly, tent loosely with foil.Let cake cool in pan on wire rack for 30 minutes. Very carefully invert cake onto a plate and tap the pan until cake releases onto plate.Once cake has cooled, make the glaze. Combine all glaze ingredients in a bowl and mix in only the amount of powder sugar for necessary for desired glaze consistency. Drizzle over cake. Notes Be sure not to over-mix the batter after adding the wet ingredients. Over-mixing can result in a tougher cake. The amount of almond extract may seem abundant, but it’s what you’ll need for a fragrant, flavorful cake. If the glaze needs thickening, add a bit more powdered sugar at a time. If it needs thinning, add 1 tsp milk or juice at a time. Use whole milk (not skim or low fat) for moister results.  When making the glaze, start with the smaller amount of powdered sugar and add more as needed for the desired consistency. This will help you achieve the perfect thickness without making it too sweet. This recipe is part of our Easy Desserts Recipe Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 3g | Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 233mg | Potassium: 58mg | Fiber: 2g | Sugar: 22g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg More to Bake And Eat Pineapple Cake – Deliciously moist and mouth-watering, this Pineapple Cake is made with just one bowl and seven ingredients. Fresh Strawberry Cake – This Fresh Strawberry Cake is moist, tender, and layered simply with a strawberry cream cheese frosting that’s jaw-dropping delicious. Chocolate Kahlua Cake – This recipe for rich, decadent Chocolate Kahlua Cake lets you have a truly sensational cake in record time. Banana Chiffon Cake – This banana chiffon cake is simple yet truly special. It’s light, fluffy, and moist all at the same time. The post Poppy Seed Cake appeared first on Chew Out Loud.