I don't have many cake recipes, but this one is outstanding.


  • 1 cup unsalted butter, room temp
  • 1 cup confectioner's guar
  • 4 large eggs, room temp
  • grated zest of a lemon
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • pinch of salt
  • ¾ cup poppy seeds, ground (do 1/4 cup batches in a blender)
  • ½ cup milk
  • 2 tablespoons golden rum
  • 1 teaspoon vanilla extract


Preheat oven to 350°F, and place rack in center. Lightly butter a 9-1/2 inch Bundt pan or fluted tube pan. Coat with flour.

Beat the butter on high speed until smooth. Gently beat in the sugar, then whip until the mixture is very pale and light in texture, about 3 minutes. One at a time, mix in the eggs and lemon zest.

Sift the flour, baking powder and salt together, stir in the poppy seeds. Mix the milk, rum and vanilla together in a cup. Stir in half the flour mixture, then half the milk mixture. Repeat to add the rest of the ingredients. Spread evenly in the pan, and bake 50 to 60 minutes, until a toothpick comes out clean from the center of the cake. Cool for about 10 minutes, then invert the cake on a wire rack to remove it from the pan. Dust with confectioner's sugar before serving.

Baked Goods, Cakes, Dessert
MacGourmet downloadPoppy Seed Gugelhupf. To import, drag image to your MacGourmet recipe box.