Buttery Shortbread Poppy Seed Cake

About this recipe

This buttery Shortbread Poppy Seed Cake combines the rich flavors of vanilla and almond with the unique texture of poppy seeds, all baked into a deliciously moist cake. Perfect for afternoon tea or a special occasion, this cake is sure to be a crowd-pleaser.

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

Directions

1. 1

   Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. 2

   Cream together the softened butter, granulated sugar, and salt until light and fluffy.

3. 3

   Mix in the poppy seeds, milk, vanilla extract, and almond extract until well blended.

4. 4

   In another bowl, whisk together flour, baking powder, and baking soda.

5. 5

   Gradually combine the dry ingredients with the wet ingredients until just mixed.

6. 6

   Pour the batter into the prepared pan and smooth the top.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. 8

   Cool the cake for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.