Poppy Seed Buttermilk Bundt® Cake

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 322 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups white sugar
• 2 teaspoons baking powder
• 1 cup buttermilk
• 1 cup unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 2 ½ cups bleached all-purpose flour
• ¼ cup poppy seeds, or to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.