Dessert

Carpenter Street Poppy Seed Cake Recipe

ByMariam Harutyunyan February 27, 2026February 27, 2026

Introduction

Carpenter Street Poppy Seed Cake is a moist, flavorful treat that highlights the subtle crunch of poppy seeds combined with bright notes of citrus. Perfect for breakfast, snack, or dessert, this loaf cake is simple to make and sure to become a favorite.

The image shows a loaf of poppy seed bread with a golden brown crust that has a crack running along the top. The loaf is placed on white parchment paper on a wooden cutting board. Two thick slices of the bread, showing a soft light beige interior dotted with many small black poppy seeds, lie on the parchment paper. One slice is placed on a white plate with a simple ridged edge. Nearby, a black-handled knife rests on the cutting board, and a small white plate with a rectangular slab of butter can be seen at the upper right. The scene is set on a white marbled surface with a white and blue striped cloth on the left side. photo taken with an iphone --ar 4:5 --v 7

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 the milk, orange juice, vanilla, and lemon oil or extract.
Step 6: Pour the batter into the loaf pan and bake for 45 minutes or until the cake begins to pull away from the sides of the pan, and a toothpick comes out clean from the center.
Step 7: Let cool for 5 to 10 minutes in the pan on a rack before inverting onto the rack to cool completely.

Step 8: Store well-wrapped for a week at room temperature or freeze for up to 3 months.

Tips & Variations

For a more intense citrus flavor, increase the orange juice by 1 to 2 tablespoons or add a teaspoon of orange zest.
If you don’t have lemon oil or extract, try substituting with a teaspoon of fresh lemon zest for a natural lemony aroma.

Use evaporated milk for a richer cake, or swap with whole milk for a lighter texture.
Sprinkle some extra poppy seeds on top of the batter before baking for a pretty finish and added crunch.

Storage

This poppy seed cake keeps well when tightly wrapped at room temperature for up to one week. For longer storage, freeze the cake wrapped in foil or plastic wrap for up to three months. To enjoy, thaw completely at room temperature before serving. Warm slices gently in the microwave if desired.

How to Serve

A loaf of poppy seed cake with a golden brown crust sits on a white plate with blue stripes, lined with white parchment paper. The cake has one slice cut and placed in front, showing a light yellow crumb heavily speckled with black poppy seeds throughout. A knife with a wooden handle lies next to the cake on the parchment paper. The whole scene is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola oil or light olive oil, which will have a mild impact on flavor but maintain the cake’s moist texture.

Is it necessary to beat the eggs for three minutes?

Beating the eggs well helps incorporate air, which makes the cake lighter and fluffier. It’s recommended but if you’re short on time, beat until combined and the mixture lightens slightly.