Introduction

Carpenter Street Poppy Seed Cake is a moist, flavorful loaf that combines the nutty crunch of poppy seeds with bright citrus notes. This classic recipe offers a tender crumb and makes a perfect treat for breakfast or afternoon tea.

Carpenter Street Poppy Seed Cake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F and grease a 9″ x 5″ loaf pan.
Step 2: In a mixing bowl, blend the flour, baking powder, and salt. Mix in the poppy seeds.
Step 3: In a separate bowl, with an electric mixer, whip the oil and sugar together for about a minute.
Step 4: Add the eggs and beat at high speed for three minutes until the mixture is very light.
Step 5: On low speed, mix in the dry ingredients, then add the milk, orange juice, vanilla extract, and lemon oil or extract (if using).
Step 6: Pour the batter into the prepared loaf pan and bake for 45 minutes or until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean.
Step 7: Let the cake cool in the pan on a rack for 5 to 10 minutes before inverting onto the rack to cool completely.
Step 8: Once cooled, slice and enjoy!

Tips & Variations

Adjust the poppy seed amount to your preference; more seeds add extra crunch and flavor.
For a dairy-free version, substitute the milk with almond or oat milk.
Add a teaspoon of orange zest for an extra burst of citrus aroma.
Serve slices with a light dusting of powdered sugar or a simple glaze for added sweetness.

Storage

Store the cake well-wrapped at room temperature for up to one week. For longer storage, freeze the cake tightly wrapped for up to three months. To thaw, leave at room temperature or warm gently in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of flour for this cake?

All-purpose flour is recommended for the best texture, but you can try a blend of whole wheat and all-purpose flour. Keep in mind that whole wheat flour may make the cake denser.

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

The lemon flavor is optional. You can omit it entirely or substitute with a small amount of freshly grated lemon zest for a natural citrus note.

Carpenter Street Poppy Seed Cake Recipe

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★★★★★

4.9 from 93 reviews

This Carpenter Street Poppy Seed Cake is a moist and flavorful loaf combining a tender crumb with a delightful crunch from poppy seeds. Enhanced with hints of orange juice, vanilla, and optional lemon extract, this cake is perfect for an afternoon snack or dessert. Easy to prepare and bake, it offers a classic homemade taste with a beautiful texture.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 9×5 inch loaf (about 10–12 servings) 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 and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9″ x 5″ loaf pan thoroughly to prevent sticking.
Combine Dry Ingredients: In a mixing bowl, sift together the flour, baking powder, and salt. Stir in the poppy seeds evenly distributed within the dry mixture.
Mix Oil and Sugar: Using an electric mixer, whip the vegetable oil and granulated sugar in a separate bowl for about one minute until well combined.
Add Eggs: Add the eggs to the oil and sugar mixture and beat at high speed for three minutes until the batter becomes very light and fluffy.
Incorporate Remaining Ingredients: On low speed, gradually add the dry ingredients to the wet mixture, followed by the milk, orange juice, vanilla extract, and lemon oil or lemon extract if using. Mix until just combined, avoiding overmixing.
Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for approximately 45 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan on a wire rack for 5 to 10 minutes. Then invert the cake onto the rack to cool completely.
Storage: Once cooled, store the cake well-wrapped at room temperature for up to one week or freeze for up to three months to maintain freshness.

Notes

Using room temperature eggs ensures better incorporation into the batter and a lighter cake texture.
Adjust poppy seed quantity according to your preferred texture and crunch level.
For a dairy-free option, use evaporated coconut milk or plant-based milk instead of regular milk.
Lemon oil or extract is optional but adds a subtle citrus brightness to balance the sweetness.
Ensure the cake is completely cool before freezing to prevent condensation and sogginess.

Keywords: poppy seed cake, loaf cake, Carpenter Street cake, homemade poppy seed cake, easy baking, orange juice cake, vanilla cake