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Poppy Seed Cake Recipe

Poppy Seed Cake And Quick Bread Tips

Baby it’s cold outside. Winter is certainly here. Most of us have probably had enough of a break from the Christmas baking and are ready to start baking again. I love to bake in the winter. It would always give my kitchen a warm toasty feel and smell for when the kids came home from school on a cold winter day.

Tip: You can interchange most quick bread recipes and muffin recipes. The main thing to watch is the time and temperature you bake them at.

Here are basic guidelines:

Loaf  – 350 degrees for 40-45 minutes
Loaf – 325 degrees for 1 hour
Muffins – 400-425 degrees for 15-20 minutes

You may have to adjust the temperatures a little to match the type of pan you use and to adjust to your own oven.


Here is a quick bread poppy seed cake recipe that’s different from my usual favorite banana bread. This recipe can easily be made into a bread or a cake. For a cake, just bake in a 9×13 cake pan at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Frost with cream cheese frosting.*

Poppy Seed Cake Recipe

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
4 eggs
1 cup milk
1 tsp. vanilla
1 1/2 cups vegetable oil
2 Tbsp. poppy seeds

Preheat oven 325 degrees F (165 degrees C). Place all dry ingredients into a medium mixing bowl. Add wet ingredients and mix by hand until blended. Pour into 2 greased and floured loaf pans (9×5). Bake 1 hour.


Cream Cheese Frosting

1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2 cups powdered sugar

Beat all ingredients together until fluffy.


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