Shortbread Poppy Seed Cake
Илья Жидков
over 1 year ago
A delicious and moist cake made with poppy seeds and a buttery shortbread crust.
Cooking Time
45 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
250
Protein
4g
Fat
12g
Sat Fat
7g
Carbs
30g
Chole
40mg
Fiber
1g
Sugar
15g
Sodium
200mg
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and salt until light and fluffy.
- Add the poppy seeds, milk, vanilla extract, and almond extract to the butter mixture. Mix well.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, dust it with powdered sugar before serving.
- Slice and serve the delicious shortbread poppy seed cake!
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