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Ukrainian Poppy Seed Cake

Ukrainian Poppy Seed Cake

This tender ukrainian-style poppy seed cake is enriched with butter, eggs, sour cream, and orange zest for a fragrant, finely textured crumb. A light lemon glaze gives the nutty poppy seed filling a bright finish, making it ideal for dessert or an afternoon coffee table.

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves: 8

Ingredients

  • 2 tbsp lemon juice (freshly squeezed)
  • 0.75 cup poppy seeds (ground or finely crushed)
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter (softened, plus more for the pan)
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 0.75 cup granulated sugar
  • 0.75 cup powdered sugar (sifted)
  • 0.25 tsp fine salt
  • 1 tbsp orange zest (finely grated)
  • 1.5 tsp baking powder
  • 0.5 cup whole milk (hot)
  • 3 count large eggs (at room temperature)
  • 0.5 cup sour cream (at room temperature)

Instructions

  1. Place an oven rack in the center position and heat the oven to 350°F (175°C) for at least 15 minutes so the temperature is stable before baking.
  2. Butter a 9-inch round cake pan, line the bottom with parchment paper, butter the parchment, and dust the pan lightly with flour, tapping out the excess over the sink.
  3. Put 0.75 cup ground or finely crushed poppy seeds in a medium heatproof bowl, pour 0.5 cup hot whole milk over them, stir with a spoon, and let the mixture stand at room temperature for 15 minutes until thick, fragrant, and most of the milk is absorbed.
  4. Whisk 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.25 tsp fine salt together in a medium mixing bowl for 30 seconds until evenly combined and free of visible baking powder clumps.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat 0.5 cup softened unsalted butter and 0.75 cup granulated sugar on medium speed for 3 minutes, scraping the bowl once, until the mixture is pale, fluffy, and visibly increased in volume.
  6. Add 3 large eggs one at a time to the mixer bowl on medium-low speed, beating for about 30 seconds after each addition until the batter looks smooth before adding the next egg.
  7. Add 0.5 cup sour cream, 1 tsp vanilla extract, and 1 tbsp finely grated orange zest to the mixer bowl, then beat on low speed for 45 seconds until the mixture is creamy and evenly speckled with zest.
  8. Add half of the flour mixture to the mixer bowl and mix on low speed for 20 seconds, add the soaked poppy seed mixture and mix for 20 seconds, then add the remaining flour mixture and mix just until no dry streaks remain, about 30 seconds.
  9. Scrape the batter into the prepared 9-inch round cake pan with a rubber spatula, smooth the top into an even layer, and tap the pan gently on the counter 2 or 3 times to release large air pockets.
  10. Bake the cake on the center rack at 350°F (175°C) for 38-45 minutes, until the top is golden, the center springs back lightly when pressed, and an instant-read thermometer inserted into the center reads 200-205°F (93-96°C).
  11. Set the cake pan on a wire rack and cool for 15 minutes, then run a thin knife around the edge, invert the cake onto the rack, remove the parchment, turn it right side up, and cool for 45 minutes until barely warm.
  12. Whisk 0.75 cup sifted powdered sugar and 2 tbsp freshly squeezed lemon juice in a small bowl for 1 minute until smooth and pourable, then spoon the glaze over the cooled cake and let it set for 10 minutes before slicing.

Nutrition (per serving)

  • Calories: 383
  • Protein: 8 g
  • Fat: 20 g
  • Carbohydrates: 46 g
  • Fiber: 4 g
  • Sugar: 27 g
  • Sodium: 185 mg

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