Poppy Seed Cake

  • 2-1/2 cups cake flour
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup poppy seeds
  • 1/2 cup butter, softened
  • 1 cup honey
  • 2 egg yolks
  • 2 teaspoon vanilla extract
  • 1 cup milk
  • 4 egg whites, stiffly beaten
Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

Stir together the flour, baking powder and salt and poppy seeds. Set aside.

Cream together the butter and honey. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Add the dry ingredients, alternating with milk, beating well after each addition.

Fold in the beaten egg whites. Pour into prepared pans. Bake at 350°F for 30 minutes or until cake tester comes out clean.

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