Carpenter Street Poppy Seed Cake Recipe

Introduction

Carpenter Street Poppy Seed Cake is a moist, flavorful loaf bursting with citrus and the subtle crunch of poppy seeds. Perfect for breakfast or a light dessert, this cake combines simple ingredients with a touch of lemon and orange for a refreshing twist.

Ingredients

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 1/4 to 1/2 cup (39g to 78g) poppy seeds
• 2/3 cup (131g) vegetable oil
• 3/4 cup (149g) granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup (170g) milk or evaporated milk
• 1/4 cup (57g) orange juice
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/4 teaspoon lemon oil or 1/2 teaspoon King Arthur Pure Lemon Extract, optional

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 9″ x 5″ loaf pan.
2. Step 2: In a mixing bowl, blend the flour, baking powder, and salt. Mix in the poppy seeds.
3. Step 3: In a separate bowl, with an electric mixer, whip the oil and sugar together for about a minute.
4. Step 4: Add the eggs and beat at high speed for three minutes until the mixture is very light.
5. Step 5: On low speed, mix in the dry ingredients, then the milk, orange juice, vanilla, and lemon oil or extract.
6. Step 6: Pour the batter into the loaf pan and bake for 45 minutes or until the cake begins to pull away from the sides of the pan, and a toothpick comes out clean from the center.
7. Step 7: Let cool for 5 to 10 minutes in the pan on a rack before inverting onto the rack to cool completely.

Tips & Variations

• Use freshly squeezed orange juice for the best citrus flavor.
• Adjust the amount of poppy seeds to your preference; more seeds add extra crunch.
• If you don’t have lemon oil or extract, a small amount of finely grated lemon zest works well too.
• Try substituting milk with buttermilk for a slightly tangier taste and tender crumb.

Storage

Store the cake well-wrapped at room temperature for up to one week. You can also freeze the cake for up to 3 months; thaw overnight at room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond milk instead of regular milk?

Yes, almond milk or any other plant-based milk can be used as a substitute. Keep in mind it may slightly alter the flavor and texture.

What if I don’t have lemon oil or extract?

You can omit it altogether or use about 1 teaspoon of freshly grated lemon zest for a natural lemony aroma.

Carpenter Street Poppy Seed Cake Recipe

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★★★★★

4.7 from 61 reviews

This Carpenter Street Poppy Seed Cake is a moist, flavorful loaf cake featuring a tender crumb infused with poppy seeds, citrus notes from orange juice and lemon extract, and a delicate vanilla aroma. Perfect for an afternoon snack or a simple dessert, this cake combines classic baking techniques with a delightful poppy seed crunch.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 1/4 to 1/2 cup (39g to 78g) poppy seeds

Wet Ingredients

• 2/3 cup (131g) vegetable oil
• 3/4 cup (149g) granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup (170g) milk or evaporated milk
• 1/4 cup (57g) orange juice
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/4 teaspoon lemon oil or 1/2 teaspoon King Arthur Pure Lemon Extract, optional

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9″ x 5″ loaf pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir in the poppy seeds evenly distributing them throughout the dry mixture.
3. Cream Oil and Sugar: In a separate bowl, use an electric mixer to whip together the vegetable oil and granulated sugar for about one minute until well combined.
4. Add Eggs: Add the two room-temperature eggs to the oil and sugar mixture. Beat on high speed for three minutes until the batter becomes very light and fluffy.
5. Combine Mixtures: On low mixer speed, gradually add the dry mixture to the wet ingredients. Then pour in the milk, orange juice, vanilla extract, and lemon oil or lemon extract if using, mixing only until incorporated.
6. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 45 minutes or until the cake pulls away slightly from the sides of the pan and a toothpick inserted in the center comes out clean.
7. Cool the Cake: Let the cake cool for 5 to 10 minutes in the pan on a wire rack. Then carefully invert the cake onto the rack to cool completely before slicing.
8. Storage: Wrap the cooled cake well to store. It keeps for up to one week at room temperature or can be frozen for up to three months for longer storage.

Notes

• Room temperature eggs help create a lighter batter.
• You can adjust poppy seeds quantity from 1/4 to 1/2 cup depending on your preference for crunch and flavor intensity.
• Lemon oil or extract is optional but adds a nice citrus brightness to complement the orange juice.
• This cake stores well and improves in flavor after a day.
• Use a toothpick test to ensure doneness; avoid overbaking to maintain moistness.

Keywords: poppy seed cake, loaf cake, citrus cake, orange juice cake, lemon cake, moist cake, baking recipe