Traditional Poppy Seed Tea Cake - Vintage Kosher Cake Recipe
A classic, lightly sweet poppy seed cake with a tender crumb—simple, old-world style, perfect for tea or coffee.
Prep Time
20 minutes
Bake Time
40–45 minutes
Servings
8–10 servings
Ingredients
For the Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds
1 teaspoon lemon zest (optional but traditional)
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
3/4 cup sour cream or plain yogurt
1/4 cup milk
1 1/2 teaspoons vanilla extract
Optional Simple Glaze
3/4 cup powdered sugar
1–2 tablespoons milk or lemon juice
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a loaf pan or small Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest if using.
Add the sour cream (or yogurt) and milk, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
If desired, whisk together glaze ingredients and drizzle over the cooled cake.
Serving Suggestions
Serve with hot tea or coffee for a classic bakery-style experience
Add a light dusting of powdered sugar for a traditional finish
Pairs well with citrus marmalade or honey butter
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