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Carpenter Street Poppy Seed Cake Recipe

★★★★★

4.7 from 116 reviews
  • Author: Mariam
  • Total Time: 1 hour
  • Yield: 1 loaf cake (about 10-12 slices) 1x

Description

This Carpenter Street Poppy Seed Cake is a moist and flavorful loaf cake featuring a delightful crunch from poppy seeds, balanced with citrus notes from orange juice and lemon extract. Perfect for breakfast or a sweet afternoon treat, it combines simple pantry ingredients into a tender, aromatic cake baked to perfection.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9″ x 5″ loaf pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a mixing bowl, blend together the flour, baking powder, and salt. Stir in the poppy seeds until evenly combined.
  3. Combine Oil and Sugar: In a separate bowl, use an electric mixer to whip the vegetable oil and granulated sugar together for about one minute until well blended.
  4. Add Eggs: Add the eggs to the oil and sugar mixture and beat at high speed for three minutes until the mixture is very light and fluffy, which helps create a tender cake texture.
  5. Add Dry Ingredients and Liquids: Reduce the mixer speed to low, then slowly mix in the dry ingredients, followed by the milk, orange juice, vanilla extract, and lemon oil or extract if using. Blend until just combined to avoid overmixing.
  6. Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 minutes, or until the cake pulls away from the pan sides and a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan on a rack for 5 to 10 minutes, then invert it onto the rack and allow it to cool completely before slicing.
  8. Storage: Store the well-wrapped cake at room temperature for up to one week, or freeze tightly wrapped for up to three months for longer storage.

Notes

  • Room temperature eggs help achieve a better rise and texture in the cake.
  • Using lemon oil or lemon extract is optional but adds a nice citrus aroma complementing the orange juice.
  • Do not overmix the batter once you combine wet and dry ingredients to keep the cake tender.
  • Ensure to grease the loaf pan well or line it with parchment paper for easier release.
  • This cake freezes well; wrap tightly in plastic wrap and foil before freezing.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: poppy seed cake, loaf cake, citrus cake, baking recipe, moist cake, dessert, breakfast cake

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Find it online: https://aromaofgrandma.com/carpenter-street-poppy-seed-cake-recipe/