Almond Poppy Seed Bread

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My Mutti’s German Poppy Seed Cake recipe, aka Mohnkuchen, is so WUNDERBAR! It’s among my favorite holiday baking recipes, especially since I just love poppy seed in any type of cake! Delicious and, oh, so traditionally German.

For example, if you’re fortunate to be celebrating Christmas in Germany, you’ll find this poppyseed cake on the dessert table, sitting right alongside the Stollen and Lebkuchen. OH!!!! Don’t just wait for the holidays to make this fabulous German food!!! (Cake is one of the food groups, isn’t it?)

Even though it uses yeast, it’s simple to make. You may not think that yeast recipes can be quick. This one is though. It only uses one main ‘rising’ and during that time you make the filling.

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This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It’s the perfect “company cake.”

A variation of my lemon buttermilk pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake — moist and melt-in-your-mouth tender — and the cake keeps well for days. My grandmother would have called it a “company cake” since it’s the perfect treat to have on hand when friends and family come over.

The cake can be made in a Bundt pan or two 8½ x 4½-inch loaf pans. Before deciding which pans to use, please see the important notes at the bottom of the recipe. The cake keeps well for days on the countertop, and it freezes well, too.

Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9×13-inch deep pan and line it with parchment paper.
Roll out dough on a slightly floured surface and place in the prepared sheet pan.
Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
Mix enough boiling water with confectioners’ sugar to form a smooth icing. Spread generously over cooled cake.

This German poppy seed strudel, made without yeast is the speedy version of this poppy seed roll, that’s. made with a sweet yeasted dough. It is super easy and quick to make and oh so delicious – soft and moist on the inside and crispy on the outside.

Made with no yeast dough that’s made with baking powder and Greek yogurt. Then filled with delicious homemade marzipan poppy seed filling and finished off with buttery crumble topping with almonds.

Here are the ingredients used yogurt oil dough

6 tablespoons milk
6 tablespoons vegetable oil
75 g (1/4 cup + 2 tablespoons) sugar
2 tablespoons vanilla sugar
2 medium eggs Germany, large US
1 1/2 tablespoons baking powder
300 g (10.6 oz) Greek yogurt
lemon zest from ½ medium lemon

For poppy seed filling with marzipan

200 g (7.1 oz) ground poppy seeds
50 g (1.8 oz/ ¼ cup) sugar
350 ml (12 fl.oz/ 1 ½ cups) milk
paste for 1 vanilla bean
1 medium egg
200 g (7.1 oz) marzipan
30 g (1.1 oz/ ¼ cup) corn flour/ cornstarch

* Vanilla: The poppy seed filling calls for vanilla seeds from 1 vanilla bean, but feel free to use about 2 teaspoons vanilla bean paste, about 1 teaspoon good quality vanilla extract or about 2 tablespoons good quality vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.

For the streusel/ crumble topping

100 g (3.5 oz/ 2/3 cup) almonds flakes/ chopped almonds
50 g (1.8 oz/ ¼ cup) sugar

For the glaze

Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.
Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.
Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.
Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

A symbol of wealth and prosperity, poppy seeds are largely used in Eastern European baking because their consumption is associated with a bright future. Many recipes feature these tiny seeds, but Polish makowiec is one of the most famous and beautiful to look at when sliced. Its yeasted dough is filled with a sweet poppy seed spread and rolled for baking, and a pretty black and white swirl results when cutting the pastry.

Made during the holidays and found everywhere in Poland, makowiec is a family tradition. Each household has a favorite recipe. In general, the flavor shouldn’t be overly sweet, but some add apricot, raisins, honey, or fruit peel. It’s usually eaten as a snack with a cup of coffee or tea.

The traditional recipe calls for poppy seeds ground from scratch. There are manual poppy and grain seed mills that will do the trick, but instead, use a clean electric coffee grinder or buy one labeled for grinding spices, nuts, and coffee. A food processor is also a good alternative, as are a mortar and pestle, even if they require a lot more physical effort. For convenience, use poppy seed paste, available in the baking or international aisle of most supermarkets. For this recipe, you’ll need 25 ounces of poppy seed filling.

“The poppy seed rolls were soft and flavorful. I used a bullet-style blender with milling blade to grind the poppy seeds (in small amounts) and it did an excellent job. ” —Diana Rattray

For the Poppy Seed Filling:

, or 25 ounces poppy seed filling
granulated
6 ounces ( ) , softened

For the Dough:

active dry yeast (4 1/2 teaspoons)
(105 to 115 F), divided
(1 kg)
granulated
fine
, at room temperature
(1/2 cup) melted , plus more to brush over loaves

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Glazed Almond Poppy Seed Bread is soft and delicious. The almond & lemon flavored glaze takes it to another level of goodness!

Perfect for a bread novice

I have to admit that I haven’t always considered myself a “bread maker” because for so long I feared recipes with yeast. Maybe you’re in the same boat!

Fortunately, I have a collection of bread recipes that don’t call for yeast, like this next one – making it a “quick bread“.

It’s actually one my mom tried out for the family, and it reminds me of an even better version of the Poppy Seed muffins you can get at Sams Club or Costco.

Doesn’t this bread look delicious?! I love poppy seed bread already, but with a glaze on top it makes even more delicious.

How to make almond poppy seed bread

PREP. Preheat oven to 350 degrees. Grease and flour 2 large bread pans.

COMBINE. Mix all of the ingredients together with your mixer until well combined. Pour into your greased pans.

BAKE. Bake at 350 for about 50 minutes (use a toothpick. to make sure it’s done) NOTE: Dark metal pan requires less baking time at a lower temperature.

GLAZE. Mix 2 cups sifted powdered sugar, milk, lemon juice, ½ tsp. almond extract in a bowl until well combined. Add any more milk needed to make it the consistency you like. Pour glaze or spoon it over warm bread.

Tips + Variations

To flour a bread pan first grease it with cooking spray. Then, add a scoop of flour. Move the pan around so that the flour coats all sides. Add more flour if necessary. Once the pan is evenly coated discard the excess. This helps keep the bread from sticking to the pan.

This bread is simply delicious as is, but sometimes it’s fun to add little something extra. Here are a few variations to try:

Add dried berries such as cranberries or blueberries
Add dark or white chocolate chips
Use a flavored glaze Lemon or orange flavoring or adding some orange juice would be delicious with a little zest mixed in.
Lemon or orange flavoring or adding some orange juice would be delicious with a little zest mixed in.

Storing Info

the bread in an airtight container. This bread keeps at room temperature for 1-2 days or for about a week in the fridge.

I Recommend FREEZING it without the glaze, thawing, and then adding glaze just before eating, but it can be frozen with the glaze as well.

Either way wrap the bread with plastic wrap and again with foil. Freeze for up to 3 months.

For more Quick Bread check out

servings (2 loaves)

Preheat the oven to 350 degrees F. Grease two 5-x-9-inch loaf pans with cooking spray and set aside.
To make the bread, mix flour, sugar, poppyseeds, baking powder and salt in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add eggs, milk, oil, sour cream, almond and vanilla extracts and mix until smooth. Distribute batter evenly into the prepared loaf pans.
Tent loaf pans with aluminum foil and bake for 55–60 minutes, removing the foil for the last 15 minutes. Cool loaves in pans for 10 minutes before removing to a wire rack.
While bread is baking, prepare the glaze. Mix powdered sugar, milk, lemon juice and almond extract in a bowl until well combined. Begin with 3 tablespoons milk and add more as needed to make it the consistency you like.
Spoon glaze over loaves while they are still warm. Allow to cool completely before serving.

Make Ahead: Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. To freeze, wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.

Variation: Turn this recipe into a Lemon Poppy Seed Bread by substituting the same amount of lemon extract for the almond extract in the bread and glaze.

Recipe adapted from .

Shape the Rolls and Bake

Punch down the dough and turn it out onto a floured surface. Prepare 2 baking trays, layering them with parchment paper or a silicone mat.
The Spruce / Julia Estrada
Divide the dough in half and shape each half into a rectangle.
The Spruce / Julia Estrada
Spread half of the filling onto one of the rectangles.
The Spruce / Julia Estrada
Roll the rectangle up like a jelly roll.
The Spruce / Julia Estrada
Tuck the ends of the roll under so the filling will not leak out. Repeat with other dough and remaining filling to create 2 large rolls.
The Spruce / Julia Estrada
Place the rolls on the prepared trays. Cover with a clean kitchen towel and let rise again until double in size.
The Spruce / Julia Estrada
Preheat the oven to 350 F. Brush the tops of the rolls with the remaining melted butter.
The Spruce / Julia Estrada
Bake for 45 to 60 minutes, or until rolls are golden brown. Remove the rolls from the oven and cool.
The Spruce / Julia Estrada
Dust rolls with confectioners’ sugar if desired. Cut the rolls into 1/2-inch slices and serve.
The Spruce / Julia Estrada

Recipe Variations

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Oma says,

I know this looks like a long and complicated recipe. It’s not!

Just take it step-by-step and you’ll soon be enjoying this poppyseed cake. It’s so similar to other crumb cake recipes, it’ll be a breeze to make them as well.

Mutti’s Streusel (Crumb) Warning!

A warning I give when making any of the crumb cake recipes (cakes with a crumb or “streusel” topping): the crumbs taste great even before baking.

Ready to make this poppyseed cake?

How to Store and Freeze Lemon Poppy Seed Cake

Let the glaze harden before slicing. The cake will keep nicely for 3 days if kept covered on the countertop. It can also be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Poppy seed filling ~ from scratch or can?

If you are blessed to live close to a German or Polish Deli, you can buy prepared poppy seed filling and use that instead. You can even buy it online. Actually, you may find that finding the prepared filling is a lot easier than finding the actual poppy seeds.

Personally, I like using the prepared canned type when it’s available. Simply, because the brand I can buy tastes amazing. It makes this cake so much quicker to make and I can easily keep several cans in the cupboard.

Finding the actual fresh poppy seeds can be much more daunting. Then, the seeds do need to be ground, not super fine, but just enough to crack them open.

Once they are ground, they need to be used right away or frozen until needed. When I say, fresh, I mean fresh. Using stale poppy seeds will totally ruin your cake. The rancid taste and smell is quite unpleasant.

Below, my recipe is my Mutti’s. She used fresh poppyseeds, and it’s the recipe I grew up with. Sometimes I’ll still make it this way. Other times, I will sub in a can of prepared poppy seed filling. You choose the way you wish to make it. Both are yummy!

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How to make German poppy seed strudel

Begin by making the poppy seed filling. Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds.

Pour 3/4 of the milk in a pot and add sugar and vanilla seeds from the vanilla bean and let cook. Add cornstarch (corn flour) to the remaining milk and stir well. Using a hand grater, grate the marzipan. You can also cut marzipan into smaller pieces if you like.

Once the milk starts boiling, add poppy seed to the pot and mix well. Then stir in milk – corn flour mixture. Let the poppy seed mixture cook for about 2 minutes.

Then remove the pot from heat and crack in the egg and mix well. Add grated marzipan, combine well, and let the filling infuse in the fridge while making the dough.

How to make almond crumbles for the topping

Next make the buttery crumbles. Simply add sugar, almonds, butter, and flour to an empty bowl. Using your hands mix all the ingredients together until small crumbles start to form and set aside as well.

Now preheat the oven to 170 °C (338 °F), with both top and bottom heat. Then take the poppy seed filling out of the fridge and mix it very well.

Make no yeast dough, assemble and bake

To make the yogurt dough, simply combine all the ingredients for the dough in a large mixing bowl and knead for about 1 to maximum 2 minutes. You don’t want to over knead the dough! Next transfer the dough to a lightly floured surface and knead for another minute.

To roll out the dough simply put the dough on a parchment paper that’s lightly dusted with flour. Slightly flour the dough as well and then roll it out with a lightly floured rolling pin into a rectangle. About 30 x 40 cm (approximately 11.8 x 15.7 inches)).

Spread the poppy seed filling over the rolled-out dough, leaving 1 cm (0.4 inch) free and then roll it up. First roll up about 3 cm (1.18 inch) of the dough on both short sides. Then carefully roll up the dough lengthwise, with the help of the parchment paper.

Gently lift up the roll with the help of the parchment paper and put it on a baking sheet lined with parchment paper.

Lightly brush the roll with water and sprinkle the top with crumbles. Using your hands gently press the crumbles on top of the roll, so that they won’t slide off.

Then bake for about 50 minutes or until nicely golden brown. Before serving drizzle the poppy seed strudel with powdered sugar and lemon glaze. Enjoy!

This German poppy seed strudel, made without yeast, is so delicious, super easy and quick to make. Made with no yeast dough that’s made with baking powder and Greek yogurt. Then filled with delicious homemade marzipan poppy seed filling and finished off with buttery crumble topping with almonds.

Austrian, European, German

Mohnkuchen, Mohnstriezel, Mohnstrudel, poppy seed coffee cake, poppy seed roll, poppy seed strudel

baking sheet and parchment paper
Kitchen machine or hand mixer with dough hooks

(1/4 cup + 2 tablespoons)
medium eggs Germany, large US
g (10.6 oz)
lemon zest from ½ medium lemon

g (7.1 oz)
g (1.8 oz/ ¼ cup)
ml (12 fl.oz/ 1 ½ cups)
paste for 1 vanilla bean
medium egg Germany, large US
g (1.1 oz/ ¼ cup) cornstarch (corn flour)

g (3.5 oz/ 2/3 cup) almonds flakes/ chopped almonds
g (1.8 oz/ ¼ cup)

Begin by making the poppy seed filling. Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds.
Pour 3/4 of the milk in a pot and add sugar and vanilla seeds from the vanilla bean and let cook. Add cornstarch (corn flour) to the remaining milk and stir well. Using a hand grater, grate the marzipan. You could also cut marzipan into smaller pieces if you like.
Then remove the pot from heat and crack in the egg and mix well. Add grated marzipan, combine well, and let the filling infuse in the fridge while making the crumbles.
Next make the buttery crumbles. Simply add sugar, almonds, butter, and flour to an empty bowl. Using your hands mix all the ingredients together until small crumbles start to form and set aside as well.
Preheat the oven to 170 °C (338 °F), with both top and bottom heat. Then take the poppy seed filling out of the fridge and mix it very well.
Transfer the dough to a lightly floured surface and knead for another minute.

Did you make this quick German poppy seed roll recipe? I’d love to hear from you! Simply write a comment and add rating to it.

Hungarian Beigli – Christmas Poppy Seed and Walnut Roll Cake

Christmas tables would not be complete without poppy seed or walnut beigli. It is often called walnut roll or poppy seed roll, both fillings are traditional and most of the time served together.
These days bakers make beiglis with new fillings, such as chesnuts, cherries, prunes or chocolate.

There is an old belief among Hungarians that poppy seeds, just like lentils, bring good luck to the house, so when consumed for Christmas or New Year’s Eve, people believed it would bring them prosperity in the new year, also, walnuts keep trouble away.

You can make your beigli on your own or buy it from your favorite bakery. The best to pre-order to make sure your Christmas table will not miss this fantastic cake.

How to make Hungarian beigli?

The dough is made of flour, sugar, egg, milk, butter, lard and yeast. The dough can be flavored with lemon or orange zest, I always falvor with lemon zest, it makes the dough so much tastier.

The poppy seed filling contains ground poppy seeds, raisins, milk, sugar, lemon zest and vanilla flavoring. In Hungary we prefer adding vanilla sugar, but you can use extarct too.

For the walnut filling I always add some apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. The walnut roll filling contains raisins, milk, lemon and orange zest, finely ground and coarsly chopped walnuts. This filling is also spiced with cinnamon and vanilla.

The filling is spread over the dough, which is then rolled up lenghtwise, ensuring that the rolls remain firm.

How to give the beigli surface that shiny, marbled look?

I always get the quieston on how to give the surface that shiny, marbled look? What is the secret? The secret is the egg wash, separate the egg, set the egg whites aside. Gently whisk the egg yolk and brush the top of the rolls. Let them sit until yolk dries, it will take about half an hour or so.

How to make powdered sugar in just 30 seconds?

I teach you how to make powdered sugar at home! It is so simple with the sugar of your choice, once you learn this, no need to buy it any more. In addition, since you are making yours fresh, you can skip the corn starch when you make it at home.

You just need a spice grinder, and you can prinkle the freshest powdered sugar in your dessert. My Mom gave me this grinder, it is a popular brand in Hungary but not available in North America. The Secura Electric Coffee and Spice Grinder at Amazon is easily available for anyone, you can even grind your own coffee and different spices.

How to grind poppy seeds?

When I prepare a poppy seeds filling, I always use my coffee grinder, just like when I make powdered sugar. It takes smaller amounts of poppy seeds and grinds them into powder pretty quickly. Add sugar to the poppy seeds, it helps keep the poppy seed from sticking to the inner walls. You need 1 cup of powder for the filling anyway, so just grind the poppy seeds and sugar together.

Another option is that you soak the poppy seeds in water for about 30 minutes, then you can use your food processor to grind them.

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I teamed up with “THE CHEF & THE DISH” an online kitchen to kitchen cooking experience. We bring together kitchens across the world for live, private cooking classes via Skype. Master the best, most authentic Hungarian Beigli, delicious walnut and poppy seed roll cakes. Book an online, 100% interactive cooking class with me, no flights required. The Cooking Class gift certificates are perfect for creating unique and memorable experiences. Gift a Hungarian Beigli baking class to your loved ones!

Hungarian Beigli – Christmas poppy seed and walnut roll cake

Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. The Christmas meal table would be incomplete without these rolls.

Dissolve 1 teaspoon of sugar in the lukewarm milk, then add the yeast, wait a few minutes until blooms.
Mix the flour with the butter and lard by hand. The mixture will be quite crumbly.
Add 2 whole eggs, the powdered sugar, pinch of salt, vanilla sugar, lemon zest and the yeast/milk mixture. Knead thoroughly. Add more flour if necessary.
Divide the dough into 4 balls, cover and let rest for 30 minutes.
Meanwhile, you have time to make the walnut and poppy seed filling.
Walnut filling: In a pan heat the milk with the sugar, bring it to a boil. Take the pan off the heat, add the ground and coarsely chopped walnuts, the raisins, the lemon and orange zest, the cinnamon and the apricot jam. Mix well and let it cool completely.
Poppy seed filling: In a pan heat the milk with the sugar, bring it to a boil. Take the pan off the heat, add the ground poppy seeds, the raisins and the lemon zest. Mix well and let it cool completely.
Heat the oven to 180°C (355°F). Line a pan with parchment paper.
Spread the walnut or poppy seed filling on the dough while leaving approx. 1/2 inch empty edges on each side, and roll up lengthwise. Make sure it is not too tight and not too losse. Carefully transfer the rolls onto the baking sheet.
Prick on the top with a skewer, making sure it goes all the way through. It allows vapor to escape, that could cause the pastry to split.

Hungarian beigli, poppy seed roll, walnut roll

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What you’ll need to Make Lemon Poppy Seed Cake

Make the Poppy Seed Filling

Gather the ingredients.
The Spruce / Julia Estrada
If grinding the seeds from scratch, place half of the poppy seeds in a coffee, seed, or spice grinder or in your food processor, without overcrowding. Process until the seeds have released some of their oil; pulse at high speed a few times. Repeat the process until all of the poppy seeds have been processed. Reserve.
The Spruce / Julia Estrada
In a medium bowl, combine the sugar, butter, milk, and lemon zest. Beat well.
The Spruce / Julia Estrada
Add the ground poppy seeds to the butter mixture, stir well to combine, and set aside.
The Spruce / Julia Estrada

Like this recipe?

Make the Dough

Gather the dough ingredients.
The Spruce / Julia Estrada
In a small heatproof bowl, dissolve the yeast in 1/2 cup of the warm milk.
The Spruce / Julia Estrada
In the bowl of a stand mixer or another large bowl, combine the flour, sugar, salt, eggs, the remaining 1 1/2 cups of warm milk, 1/2 cup of melted butter, and the yeast mixture.
The Spruce / Julia Estrada
With the paddle attachment, or by hand, beat until smooth. The dough should be sticky at this point.
The Spruce / Julia Estrada
Scrape the dough into a clean greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 45 minutes to 1 hour or until nearly doubled in size.
The Spruce / Julia Estrada

How to make lemon poppy seed cake

To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds.

Whisk well and set aside.

In a small bowl, combine the buttermilk, lemon zest and lemon juice.

Whisk and set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.

Cream on medium speed until light and fluffy, 3-4 minutes.

Scrape down the sides of the bowl, then beat in the eggs one at a time.

Beat well after each addition.

Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture.

Add one-third of the buttermilk mixture.

Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture.

Scrape down the sides and bottom of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.

Spray the Bundt pan with nonstick cooking spray and coat with sugar. Make sure the entire pan is covered.

Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean.

Cool the cake in the pan for ten minutes on a rack. While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.

When the cake is cool, make the glaze. Stir the confectioners’ sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners’ sugar if necessary to make a thick, opaque glaze (it should be thicker than you’d think — you want it the consistency of honey or molasses).

Carefully transfer the cake to a serving platter. Drizzle the glaze over the top of the cake, letting it drip down the sides.

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Poppy Seed Cake Recipe made Just like Oma

My Mutti’s Poppy Seed Cake recipe is so wunderbar! Even though it uses yeast, it’s simple to make. Delicious and, oh, so traditional. You’ll have to give this one a try!

Ingredients:

Cream of Wheat,

Words to the Wise

“A friend is always loyal, and a brother is born to help in time of need.”

Proverbs 17:17 (NLT)