379 seed cake recipes

Freezer-friendly sour cream drop cookies with cardamom that bake straight from frozen. Make the dough ahead, freeze for up to 6 months, and bake fresh warm cookies whenever the craving hits.

Wholesome bran bread studded with sesame and poppy seeds, sweetened with honey and orange juice. Dense, hearty loaf perfect for toasting and spreading with butter.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

Orange poppyseed muffins made tender with sour cream and packed with double orange flavor from juice and extract. A simple stir-together batter with no mixer needed.

This cake combines the tanginess of blueberries and buttermilk with the aromatic warmth of cardamom, creating a moist and tender cake that is perfect for any occasion. With its unique blend of flavors and a hint of spice, this cake is sure to impress and delight your taste buds.

Spiced molasses cookies sweetened with maple syrup and warmed by ginger, cinnamon, and cardamom. Rolled in sugar before baking for a crackled, sparkly crust and soft, chewy middle.

Moist lemon poppy seed muffins soaked with warm lemon syrup after baking. Oil-based batter with buttermilk creates tender crumb, lemon zest adds bright citrus punch.

Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea.

This paleo bread recipe is perfect for sandwiches and toast. Use in place of traditional bread to complete any meal. Baking two loaves at once is a good idea for anyone on the paleo diet. This bread will stay fresh for at least 4 days sealed in plastic wrap or an airtight container at room temperature, and for 10 days in the refrigerator.

Lemon poppy seed muffins with milk-soaked poppy seeds for plump texture, fresh lemon, and a tender crumb. Bakery-style high-rise muffins in 25 minutes.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Traditional German Spekulatius Christmas cookies spiced with cinnamon, cardamom, and cloves, made with ground almonds and butter. Thin, crisp, and warmly spiced, these are a holiday cookie tin essential.

Spiced pizzelles flavor the classic Italian wafer cookie with warm nutmeg and floral cardamom. Crisp, lacy, and lightly spiced, perfect for stacking on a holiday cookie tray or sandwiching with mascarpone.

Irish soda bread for Saint Patrick's Day with currants, buttermilk, and a whisper of cardamom. Two crusty round loaves scored with a cross, baked until they thump hollow.

Fat-free orange poppy seed biscotti with no butter or oil, crispy-crunchy from a double bake. Bright citrus flavor from orange zest and concentrate with poppy seed crunch throughout.

Irish yogurt bread with currants and caraway seeds, leavened with baking soda and powder, bound by plain yogurt and eggs. A traditional Irish quick bread, no kneading or proofing required.