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Carpenter Street Poppy Seed Cake

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Carpenter Street Poppy Seed Cake Recipe

Our first office/headquarters in Norwich, Vermont was located upstairs at the back of the 1820 House at 1 Carpenter Street, just off Main Street. The Carpenter Street Restaurant, a favorite place for business lunches as well as elegant dinners, was located downstairs in the front of the building. We've moved and the restaurant has changed hands, but this delicately flavored and textured cake appears here in remembrance of our original Norwich headquarters and the original restaurant.

At a glance

Prep
Bake
Total
Yield
one 9" x 5" loaf cake

Ingredients

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Instructions

  1. Preheat your oven to 350°F and grease a 9" x 5" loaf pan.
  2. In a mixing bowl, blend the flour, baking powder, and salt. Mix in the poppy seeds.
  3. In a separate bowl, with an electric mixer, whip the oil and sugar together for about a minute.
  4. Add the eggs and beat at high speed for three minutes until the mixture is very light.
  5. On low speed, mix in the dry ingredients, then the milk, juice, vanilla, and lemon oil, if using it.
  6. Pour the batter into the loaf pan and bake for 45 minutes or until the cake begins to pull away from the sides of the pan, and a toothpick comes out clean from the center.
  7. Let cool for 5 to 10 minutes in the pan on a rack before inverting onto the rack to cool completely.
  8. Store, well-wrapped, for a week at room temperature. Freeze for up to 3 months.