Poppy Seed Cake

This is a light, small and delicious cake. I liked using orange juice in the glaze, which gave me an excuse to have it in the fridge. I did not have enough little mini loaf pans to make them into smaller loafs, which is a great gift idea, but also, this cake was not big enough that I felt like two people would be eating it forever. I just used a round pan.

It is worth noting that if you work at a place that does drug testing, ingesting poppy seeds 12-48 hours before your drug test can give you a false positive for opiates. Some screening tests beforehand now ask you if you have eaten poppy seeds recently, but eating this beforehand could cause you to have further testing.

This is another one of my favorite author's recipes, and the person she originally got this from (Emily) has been using this in her family for over 25 years for Easters and showers.


Cake Ingredients:
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon poppy seeds
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs
3⁄4 cup melted butter
1 1⁄2 cups sugar
1 cup milk

Preheat oven to 350 degrees. Beat all ingredients for 2 minutes. Pour the batter into four small loaf pans or a 9 x 5-inch loaf pan. Bake for one hour. The top will crack.

Orange Glaze Ingredients:
1⁄4 cup orange juice
3⁄4 cup sugar
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon almond extract

Cook orange juice and sugar together until sugar melts. Do not boil. Remove from heat. Stir in extracts. While cake is hot, spoon glaze over the top of the cake and let it set for at least 20 minutes before removing it from the pan.