My family didn’t invent this recipe for poppyseed cake at but it’s something my mom used to bake quite a bit.
She’s an amazing baker and cook and can make just about anything.
I especially love this recipe. I’m a big fan of anything with poppy seeds but there’s something about this moist cake when it’s topped with a lemon frosting. It’s perfect with coffee or tea or as a snack and this cake always turns out well and keeps for days. When it comes to naming a favourite “family” recipe, I have a hard time choosing between this and my mom’s butter tarts.
Buttermilk Poppyseed Cake
¼ cup poppy seeds
1 cup buttermilk (may substitute yogurt or sour cream)
1 cup shortening
1 ½ cups granulated sugar
4 eggs, separated
1 tsp vanilla
2 cups flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinammon
Soak poppy seeds in buttermilk for about 10 minutes. Cream shortening with sugar, then beat in egg yolks and vanilla. Blend flour with salt, baking powder, baking soda and cinnamon. Add flour mixture to creamed mixture, alternately with buttermilk mixture. Beat egg whites until stiff, then fold into batter.
Pour into greased 13 x 9 pan. Bake at 325° F for approximately one hour (use toothpick test).
Cool and serve.
This recipe was adapted from Canadian Living magazine.