poppy seed mini bundt cake

After a yoga lesson last week my student gave me a slice of lemon poppy seed bread and there wasn’t a crumb left on the plate. So, my student let me copy the recipe out of an old family cookbook and a few days of me raving about how good it was, my mother decided to make a batch. However we didn’t have two bread pans in the house so, she used mini bundt pans instead. They turned out great and we had to give away some before we ate them all! I would suggest making these when you are having houseguests or when you’re having friends over for brunch.

Poppy Seed Bread, makes 2 loaves or a dozen mini bundt cakes
Preheat oven to 350 degrees and move the racks to the center of the oven.


3 cups unbleached flour
2 ½ cups sugar
1 ½ cups milk
3 T poppy seed
1 ½ tablespoon vanilla
1 ½ teaspoon salt
1 ½ teaspoon baking powder
1 1/8 cup vegetable oil
3 eggs
½ tsp almond oil


Mix all ingredients and beat for 2 minutes. Pour into 2 bread pans or 2 mini bundt pans, greased and floured. Bake for 1 to 1 ½ hours.


¾ cup sugar
½ teaspoon vanilla
2 tablespoon butter melted
¼ cup orange juice
½ teaspoon almond extract
Mix. Pour over bread while warm.

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