Poppy Seed Cake

I love retro things, and this poppy seed cake could not look more retro. Perched under the dome of my glass cake stand, it reminds me of something you’d see on the counter of a diner where waitresses dress in aqua-colored uniforms, coffee is fifty cents a cup, and regulars know each other by name.

Adapted from a recipe I found at Taste of Home, which apparently won grand champion at the North Dakota state fair, this cake has amazing texture and absolutely delicious flavor. It’s almost like a moist pound cake, but not as heavy as a pound cake, and flavor-wise the combination of vanilla, almond, and butter extracts is one I’ve never used before but definitely will again. And because it uses oil instead of butter, this cake is incredibly easy to make, requiring only that you mix the ingredients together with a whisk and spoon. It’s one I’ll make many more times in the future.

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon butter extract
  • 1 tablespoon poppy seeds

For the icing

  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon butter extract
  • 3-4 teaspoons orange juice

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, and extracts. Stir in flour in three batches, mixing to combine completely, then stir in poppy seeds.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, almond extract, butter extract, and 2 teaspoons orange juice; add enough additional juice to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist much longer than I expected.

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