Poppyseed Cake

Deb Justus


When ever we had a family reunion my mother was sure to make this cake. It was always a favorite. It has been a real long time since I have made this. It sure made me thing of her today ...and miss her even more.


☆☆☆☆☆ 0 votes

15- 20
1 Hr
1 Hr 20 Min



  • 2 Tbsp
  • 1-1/4 c
  • 1/2 c
  • 3/4 c
  • 2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
    vanilla extract
  • 4
    egg whites, beaten stiff

  • 1 1/2 c
    scalded milk
  • 3/4 c
  • 2 Tbsp
    corn starch
  • 4
    egg yolks, beaten

How to Make Poppyseed Cake


  1. Sift the flour. Add the salt and baking powder to the flour
  2. Cream the sugar and shortening. Add the milk and vanilla next.
  3. Add the flour to the above mixture. Add the poppy seeds.
  4. Fold in the beaten egg whites last.
  5. Pour into a greased and floured 9" x 13" pan. Bake at 350 degrees for 20 - 25 min. Cool completely.
  6. For the custard topping. Beat the egg yolks until light and lemony, add the sugar and cornstarch to the eggs and mix well.
  7. Add 1/2 of the hot milk slowly to the eggs and mix well.
  8. Add the egg mixture to the rest of the hot milk and cook over medium heat, stirring constantly until bubbly and thick.
  9. Remove from heat, add vanilla. Cool.
  10. Spread on top of cake when both are cool. Garnish with some chopped walnuts.

Printable Recipe Card

About Poppyseed Cake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American

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