Carpenter Street Poppy Seed Cake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
