Belly Full · by Amy Flanigan★ 5.0 (2)
Poppy Seed Cake
NUTRITION · PER SERVING75M COOK
CAL 22%·PRO 13%
CARBS 65G59% OF CAL
1G FIBER21G OTHER42G TOTAL SUGAR
FAT 18G37% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, moist cake made with poppy seeds and sour cream, delicately sweet with a subtle nutty flavor. A versatile dessert or brunch cake.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 large eggs ((egg whites and yolks separated), at room temperature)
- 1 ½ cups granulated sugar ((divided))
- 1 cup butter ((room temperature))
- 1 tsp vanilla extract
- 1/3 cup poppy seeds
- 1 tsp baking soda
- 1 cup sour cream ((room temperature))
- 2 cups cake flour ((sifted))
- powdered sugar ((for dusting))
At a glance
PER SERVING · TIME 75M
CAL 22%·PRO 13%
CARBS 65G59% OF CAL
1G FIBER21G OTHER42G TOTAL SUGAR
FAT 18G37% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 241mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 103mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.