A special cake just for Mom

A light Poppy Seed Cake is perfect for Mother’s Day and can be served by itself with a dusting of confectioners’ sugar or with whipped cream and strawberries. A light Poppy Seed Cake is perfect for Mother’s Day and can be served by itself with a dusting of confectioners’ sugar or with whipped cream and strawberries.

A light Poppy Seed Cake is perfect for Mother’s Day and can be served by itself with a dusting of confectioners’ sugar or with whipped cream and strawberries.

A light Poppy Seed Cake is perfect for Mother’s Day and can be served by itself with a dusting of confectioners’ sugar or with whipped cream and strawberries.

This recipe for poppy seed cake comes from Susan Loving, longtime editor of the Bristol Phoenix before she returned to her native Virginia. It’s a great recipe for any occasion. It can be served with a simple dusting of confectioners’ sugar or gussied up with whipped cream and strawberries.

I’ve never frosted it because I’m not a big frosting fan, but I think a simple thin icing drizzled over the top would work if you need icing on your cake.

The only change I made was to decrease the amount of poppy seeds to 3 tablespoons. The original called for 7, but I thought that much made the cake too gritty.

When I make this recipe for a family get-together, I also make tiramisu at the same time, because the recipe I use calls for five egg yolks (waste not, want not).

Poppy Seed Cake

Makes a 9-inch tube pan

2 cups cake flour

2 teaspoons baking powder

3 tablespoons poppy seeds

1/2 cup soft butter

2 teaspoons vanilla extract

1 1/2 cups sugar, divided

1 cup whole milk

1/4 teaspoon salt

4 large egg whites

Sift flour and baking powder. Add poppy seeds. Set aside.

Beat butter and vanilla. Add 1 1/4 cups sugar, mixing well. Add flour mixture and milk, alternately, beginning and ending with flour.

Beat egg whites and salt into soft, stiff peaks. Gradually beat in 1/4 cup sugar. Fold very gently into the batter. If you fold too energetically, the cake will be heavy.

Turn into a well-greased, lightly floured Bundt or tube pan. Bake in a 350° oven for 55 minutes. Cool in pan 10 minutes. Turn onto rack to finish cooling.

When I make it in a Bundt pan in my electric oven, it takes 45 minutes to bake.

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