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By Barbara Huryk

Busia's Poppyseed Cake

Name: Busia's Poppyseed Cake
Cuisine: European
Ingredients: 4 eggs, separated and at room temperature; 2 sticks softened butter; 1 1/2 cups sugar; 1 cup sour cream, at room temperature; 1 can Solo Poppyseed filling; 2 cups sifted flour; 1 tsp. baking soda; 1 tablespoon vanilla; FOR FROSTING;; 1/2 CUP MILK; 1/2 stick butter, softened; 1 tablespoon vanilla; 8 oz. cream cheese, room temperature; 2 1/2 cups powdered sugar

8 steps

Updated at: Mon, 08 Jun 2026 16:23:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories817.1 kcal (41%)

Total Fat40.6 g (58%)

Carbs105.8 g (41%)

Sugars80.5 g (89%)

Protein9.2 g (18%)

Sodium221.2 mg (11%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

4eggs

separated and at room temperature

2 sticksbutter

softened

1 ½ cupssugar

1 cupsour cream

at room temperature

1can Poppyseed filling

2 cupsflour

sifted

1 tspbaking soda

1 tablespoonvanilla

FROSTING

FOR

½ cupmilk

0.5 stickbutter

softened

1 tablespoonvanilla

8 ozcream cheese

room temperature

2 ½ cupspowdered sugar

Instructions

Step 1

For the cake: Beat egg whites with 1/2 cup sugar until stiff peaks form and set aside.

Step 2

Cream butter and 1 cup sugar until smooth.

Step 3

Now add poppyseed filling, vanilla, baking soda and sour cream and blend well.

Step 4

Alternately add egg yolks with 1/2 cup flour and blend well at each addition until flour is used up.

Step 5

Gently fold in egg whites.

Step 6

Put in a prepared bundt cake pan and bake at 350 for 50-55 minutes or until toothpick comes out clean.

Step 7

Let cool until almost room temperature before removing from cake pan.

Step 8

For Frosting: Combine butter, cream cheese and vanilla and cream well, Gradually add powdered sugar and milk to produce a thick creamy icing. After icing cake, keep refrigerated.