This "from-scratch" recipe is consistently the best I have ever seen and used. My grandmothers, mother, myself, and now my daughter used and use this fail-safe recipe. Husband waits around to "clean" the mixing bowl! This cake is very good, if out on counter and wrapped, for up to 3 days. Great as a dessert or for breakfast! Can sprinkle a mixture of cinnamon and sugar on top, or eat it plain. Freezes nicely if wrapped well.


Recipe Summary

30 mins
1 hr
25 mins
1 hr 55 mins
1 Bundt(R) cake


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).

  • Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.

  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.

  • Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts

322 calories; protein 5.3g; carbohydrates 40.2g; fat 16g; cholesterol 88.7mg; sodium 242.2mg. Full Nutrition

Reviews (3)

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
2.24.21 I followed this recipe to the letter, took it out of the oven at 55 minutes (not an hour), and it was dry, over baked, and actually somewhat crusty. I know oven temperatures can vary, but I’d recommend that you start checking for doneness at 50 minutes; that’s what I’ll do in the future. This is tasty, and I enjoyed the poppy seed flavor but just felt like something was missing. I don’t know, maybe some lemon zest and a little fresh lemon juice might kick up the flavor a bit. Served today with a dusting of confectioners sugar, but Florida strawberries are in season now, so this will get some sugared-berries over the top soaking into the cake tomorrow. I liked it well enough that I’ll give it one more try. Thanks for sharing your recipe. Read More
Rating: 4 stars
It was way too dry, not as moist asI thought it would be. I spread cream cheese on it and that helped. I baked it for 55 minutes. I’ll try again sometime and only bake for 45 minutes. Read More
Rating: 5 stars
The cake was moist and delicious and not too sweet. I doubled the recipe for a large group and used gluten free flour and flax seed milk with lemon juice for the buttermilk. I let the poppy seeds sit in the “milk” for a couple of hours as well. It stayed moist a couple of days after, but it was gone after two days!! Read More