Carpenter Street Poppy Seed Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 9x5 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
