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Moist Poppy Seed Cake

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“This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!”
READY IN:
50mins
YIELD:
1 (13x9-inch) cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Set oven rack to second lowest position.
  3. Grease a 13x9-inch baking pan.
  4. In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
  5. Add in eggs; beat well until combined (about 2 minutes).
  6. In another small bowl, stir together flour, baking soda and salt.
  7. Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
  8. Add/mix in poppy seeds until combined.
  9. Spread batter into prepared pan.
  10. Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
  11. Cool completely, then frost if desired.

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