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Pumpkin and poppy seed cake recipe

Pumpkin and poppy seed cake recipe

  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Poppy seed cake

This recipe makes two layers of moist, zesty pumpkin cake. You can also use this recipe to make loaves, muffins or cupcakes, simply adjust the baking time accordingly.

8 people made this

IngredientsServes: 12

  • 520g lemon sponge cake mix
  • 3 eggs
  • 150ml orange juice
  • 425g pumpkin puree
  • 2 tablespoons poppy seeds

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm cake tins.
  2. Beat the sponge cake mix, eggs and orange juice together in a mixing bowl on low speed until moistened. Increase speed to medium and beat in the pumpkin puree. Stir in the poppy seeds. Pour the batter into the prepared tins, dividing evenly.
  3. Bake in preheated oven until the top springs back when lightly touched, 25 to 30 minutes. Cool in tins for 10 minutes, then remove and place on wire racks to cool completely.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (6)


This is a good starter recipe for me. I did make some changes for my personal and family's tastes. I used the zest from two oranges (some zest reserved for the glaze I made) and their juice in place of bottled juice. It was just the ticket to mask the cake mix taste and make this taste like a fresh, homemade, from-scratch cake. I used a bundt pan and instead of cream cheese frosting, I used a glaze of confectioner's sugar, a tad of butter, and some of the zest and juice. DELICIOUS! Definitely a keeper!-20 Oct 2008

by Carrie Elizabeth

I made the mistake of not reading this properly before I told my daughter-in-law I was bringing a orange/pumpkin breakfast loaf for our weekend visit! I went ahead with it and super happy I did! This made a fabulous loaf (I didn't ice it) so incredibly moist and delicious!-25 Oct 2010

by cooker

This is our new family favourite cake! I mistakenly made it the first time with too much pumpkin and it resulted in a delicious, moist, "cheesecake" - like dessert. I make it both ways now... and to ice it I simply whip cream cheese and icing sugar and then fold in whipped fresh cream.... out of this world!!!-10 Nov 2009

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Ingredients in Lemon Poppy Seed Bread with Glaze

The ingredients in this lemon poppy seed loaf recipe are fairly simple. In fact, you probably have most ingredients in your kitchen already (which is a huge bonus in my book). And to make these mini loaves on the lighter side, I used Greek yogurt in place of the oil in this recipe.

Here’s what you’ll need to make this lemon poppy seed bread with glaze:

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Poppy seeds
  • Lemons
  • Granulated sugar
  • Unsalted butter
  • Eggs or extract
  • Plain Greek yogurt
  • Powdered sugar

Poppy Seed Roll with Walnuts and Raisins Filling

We, Slavic people, love cakes with poppy seeds, the more poppy seeds the better. Today we are going to bake a flavorful roulade that will melt in your mouth from the first seconds. This poppy seed roll is called ‘makivnyk’ in Ukrainian.

This cake includes awesome homemade filling which makes the roll one of a kind.

Who would not like the combination of raisins, walnuts, and poppy seeds? The stuffing is rather simple yet so delicious!

If you’re not a fan of poppy seeds, I urge you to give this cake a go. You’ll like it!

This tender and soft roll can become a good treat for any company whether it be your beloved family members or friends.


  • 1 egg
  • 3 yolks
  • 1 cup of milk
  • a pinch of salt
  • 1 tsp dry yeast
  • 500 g (1,1 lb) flour
  • 100 g (3,5 oz) sugar
  • 100 g (3,5 oz) dairy butter
  • vegetable oil (for greasing)
  • 1 tbsp honey
  • 1 white of an egg
  • 4 tbsp dairy butter
  • 50 g (8 tbsp) raisins
  • 100 g (3,5 oz) sugar
  • 100 g (3,5 oz) walnuts
  • 250 g (1/2 lb) poppy seeds


Dissolve yeast in the heated milk. Add 1 tbsp of sugar and let the mixture in a warm place for 10-15 minutes to let it rise.

Combine sugar with dairy butter and mix until the sugar dissolves. Add yolks to the mass, gradually, one by one. Then add the milk mixture and flour. Knead the dough and cover it with a napkin. Place the dough in a warm plate and let it rise.

Chop walnuts finely. Rinse raisins and put them in a bowl. Pour the boiling water above and set aside the raisins for 10-15 minutes. Then pour off the water.

Place poppy seeds in a separate bowl. Pour boiling water above and leave for some time. Repeat the procedure. Then pour off the water and combine the poppy seeds with sugar. Grate the mass.

Put dairy butter and honey in a pan. Melt the ingredients. Then add the poppy seeds and preheat the mass slightly. Put the walnuts and raisins in the pan. Whip the white of an egg and stir into the mass.

Divide the dough into 4 parts. Roll the dough and arrange the prepared filling above each piece. Then roll each part of the dough.

Place the rolls on a baking tray greased with vegetable oil and let them rise once more. Grease the rolls with a whipped egg and bake at 200°C (392°F) for 35-40 minutes.

Do you have a favorite Ukrainian recipe for a poppy seed roll? If so, please let us know in the comments below or write us an e-mail.

How to Make Poppy Seed Bundt Cake

Easy steps to bake a classic Czech poppy seed bundt cake.

There’s nothing worse than making a perfectly moist and springy cake, and having a hard time getting it out, because it’s stuck to the bottom of the pan, or its sides.

In this recipe, I used a non-stick bundt pan from Wilton, which measures 9.5 x 3.4 inches (24 x 8.6 cm). Spray it with vegetable oil (or grease it with 1 tablespoon of butter), and flour it thoroughly.

To make the poppy seed cake batter, start by creaming butter, sugar and egg yolks together. This adds lightness to the batter, as air gets whipped into the butter. Then, add in the poppy seeds, flour, baking powder, and milk.

You’ll beat egg whites to soft peaks and fold them into the batter. This step makes the cake light and airy. Then, pop it in the oven for 45–50 minutes and you’re good to go.

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  • 1 (18.25 ounce) box yellow cake mix
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 3 large eggs
  • 2/3 cup orange juice
  • 1/4 cup poppy seeds
  1. Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
  2. Cake: Combine cake mix, pumpkin, eggs and orange juice in large mixer bowl. Beat on low speed until moistened.
  3. Beat on medium speed for 2 minutes.
  4. Add poppy seeds mix until blended.
  5. Pour into prepared Bundt pan.
  6. Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean.
  7. Cool in pan on wire rack for 10 minutes remove to wire rack to cool completely.
  8. Drizzle with Glaze.
  9. Glaze: Combine powdered sugar and orange juice in small bowl stir until smooth.

Prep: 7 min | Cooking: 35 min | Yield: 12 to 16 servings

Recipe and photo used with permission from: Nestlé® and

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Sponge cake

  • 5 eggs
  • 2 tsp leaven
  • a pinch of salt
  • 2 tbsp hot water
  • 2 tsp vegetable oil
  • 250 g (1/2 lb) flour
  • 250 g (1/2 lb) sugar
  • 150 g (5 oz) poppy seeds
  • 5 yolks
  • 150 g (5 oz) sugar
  • 1/2 l (liter) of milk
  • a pinch of vanilla sugar
  • 250 g (1/2 lb) dairy butter

Cherry jelly

  • 1 1/2 cup of water
  • 250 ml cherry juice
  • 250 g frozen cherries
  • 2 packages of cherry jelly

Lemon Poppy Seed Loaf (The Best)

Just baked this today. Moist and tender. Great lemon flavor. Definitely will be made again.

Denise H.

I've made this lemon loaf 4 times and have followed the recipe but no matter what I do, the loaf will be heavy & dense. I've made sure the butter was soft, eggs & milk @ room temp. (also tried both cold). I've even tried new baking powder. I've watched the timing of creaming the butter etc, together. Nothing has worked. Now I'm wondering if being at sea level in a temperate rainforest matters in the rise of a loaf such as this? Thanks.

Greg W.

My son is lactose intolerant so I made this recipe using margarine and lactose free milk. Thought it might be a disaster. it wasn't. The loaf came out great, our son loved it, we all loved it. It was the best sweet loaf I've ever made (and I'm a bloke!) Well done Ricardo.

Gloria E.

Thanks for sharing this amazing recipe, it was absolutely perfect!


Do I need to store in fridge?

Lynne D.

Made it! Used 3tbsp frozen grated lemon rind that i had in my freezer. It works wonderfully. Gives it a very good lemony taste. Love this recipe.

Liliana D.

Hi Ricardo, I just made this cake. It taste wonderful. I did however, omit the poppyseed's because I didn't have any on hand. My cake is a little dense and didn't rise as much. There is also a small layer at the bottom that didn't cook. I had the temperature at 300 (350 would have made a dark crispy cake) and let the cake bake for 65 min. What went wrong?


Hi Liliana, the difference in time might be the use of glass vs metal loaf pan. And as you wrote, you cooked at 300 °F, witch is clearly not enough. Maybe just lower your oven by 25 °F. Have a nice day!

Begonia S.

I made it a couple of ways. Once as a loaf and once as muffins. Both were excellent. It is important to use eggs and milk that is not too cold. That helps the rise.

Stephanie P.

Cake is pleasant enough—nice texture. However, I didn’t feel it was lemony enough. This is certainly a matter of personal taste, but were I to make the cake again, I would increase the amount of zest and juice in the batter. As written, the most intense lemon flavour comes from the glaze, while the cake itself is only mildly suggestive of lemon.

Pilar B.

Excellent. Easy to prepare and taste really good.

Elle A.

Baked a gluten free version of this. Came out lovely and moist with great flavour. For ease of cleanup made this in the food processor blending all liquids and sugars and then doing a quick few pulses to incorporate the flour. Mixed in some dutch blue poppyseeds after. Was just sweet enough that did not bother with the glaze. An hour bake time was perfect. Will be making it again!

Amber K.

Unfortunately these did not work out for me. I followed the recipe exactly and the batter seemed great. I made them as muffins to save some time and they all caved in the middle, didn’t rise at all in the oven. The taste and texture was ok but appearance is really important to me when baking. These muffins look sad, very flat and not enjoyable to eat.

Francesca B.

I have just taken mine out of the oven so cannot comment on flavour just yet, but I would recommend adjusted the Celsius temperature to 175. For once I didn't convert the Fahrenheit and used the Celsius direct and my cake burnt around the edges and on the bottom. If doing at 180 I would recommend not leaving it in for the full our to avoid burning. Hoping I can salvage it and can mask the burnt flavour to taste the inside, but I will remake at 175 C.

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