LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
LEMON POPPY SEED CAKE
Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.
Provided by Jasmine Starr
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
- Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
- Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
- Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g
GERMAN LEMON POPPY SEED CAKE
This is a very light moist loaf or bundt cake. This recipe uses very little flour. Very easy to make. Goes great with coffee or tea.
Provided by Marlitt
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl mix butter and sugar until creamy.
- Blend in each egg separately.
- Mix at least 2 minutes.
- Add Lemon Juice, Lemon Zest, Sour Cream and Poppy Seeds.
- Mix another 2 minutes.
- Into a separate bowl sift (very important) flour, baking powder, and salt.
- Gently blend flour mixture a little at a time into the batter mixture.
- Blend well.
- Pour into a greased loaf pan or bundt cake pan.
- Bake at 350 degrees F or 180 degrees Celsius.
- Takes 60 minutes in loaf pan.
- If using bundt cake pan check for doneness at 45 minutes.
Nutrition Facts : Calories 203.7, Fat 11.3, SaturatedFat 6.3, Cholesterol 56.3, Sodium 215.1, Carbohydrate 23.9, Fiber 0.7, Sugar 17.2, Protein 2.5
LEMON & POPPY SEED CAKE
A moist drizzle loaf cake that compliments a nice cup of tea!
Provided by louiza201
Time 1h30m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C. Lightly grease loaf pan.
- Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
- Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind. Alternatively add the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. Pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
- Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.
LEMON POPPY SEED QUICK CAKE
This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!
Provided by sal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 332 calories, Carbohydrate 53.1 g, Cholesterol 37.6 mg, Fat 11 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 359.8 mg, Sugar 35.5 g
POPPY SEED COFFEE CAKE
Make and share this Poppy Seed Coffee Cake recipe from Food.com.
Provided by CJAY8248
Categories Breads
Time 1h15m
Yield 1 coffee cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and egg yolks. Soak poppy seeds in buttermilk. Sift dry ingredients ( flour, baking soda, baking powder, and salt). Alternately add buttermilk and dry ingredients to the creamed mixture. Fold in stiffly beaten egg whites flavored with almond. In a small bowl, combine 1/2 cup sugar, 1 Tblsp. cinnamon. Pour half the cake batter into a greased tube pan. Cover with part of the cinnamon sugar mixture. Pour in remaining cake batter and sprinkle with remaining cinnamon sugar mixture. Bake for 1 hour at 350*.
Nutrition Facts : Calories 461.1, Fat 23.1, SaturatedFat 12.7, Cholesterol 125.3, Sodium 497.9, Carbohydrate 57, Fiber 1.4, Sugar 32.2, Protein 7.7
LEMON POPPY SEED CAKE
Make and share this Lemon Poppy Seed Cake recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix egg white and milk.
- Add lemon juice.
- Add margarine.
- Set aside.
- Combine flour,baking powder,baking soda,salt,poppyseeds and lemon zest.
- Mix with milk mixture.
- Add vanilla.
- Pour into greased 8 inch square pan.
- Bake at 350F for 30 minutes.
- While still warm sprinkle with powdered sugar.
LEMON - POPPY SEED CAKE WITH LEMON MOUSSE FILLING
We think this is one of the most delicious (and addictive) desserts we have ever tried. I hope you feel the same! This looks difficult because there are so many numbered steps, but these are very detailed instructions and I think you will find it easier than it looks, and well worth the effort. (Lots of bowls are used though)
Provided by Pianolady
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
- In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
- In another bowl, stir together the flour, poppyseeds, baking soda and salt.
- In another bowl, cream the butter and 1 cup of the granulated sugar.
- Beat in the whole eggs one at a time.
- Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
- Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
- Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a rack for 10 minutes.
- Remove from the pan to cool completely.
- Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
- Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
- In a small bowl, beat the egg yolk.
- Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
- Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
- Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
- Loosely cover the custard with waxed paper and let cool to room temperature.
- In a mixing bowl, beat the heavy cream until soft peaks form.
- Fold the whipped cream into the cooled lemon custard in the saucepan.
- With a long serrated knife, split the cake in half horizontally.
- Spread all of the lemon filling over the cut side of the bottom layer.
- Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
- Enjoy!
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LEMON POPPY SEED TEA CAKE
Make and share this Lemon Poppy Seed Tea Cake recipe from Food.com.
Provided by Kerena
Categories Dessert
Time 1h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
- In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
- Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
- Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
- Store covered at room temperature for up to 3 days.
- To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.
Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 11.8, Cholesterol 126.1, Sodium 212.9, Carbohydrate 45.3, Fiber 1.1, Sugar 25.9, Protein 5.7
GRANDMA'S LEMON POPPY SEED CAKE
This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It's always moist and wonderful. -Phyllis Harmon, Nelson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON POPPY SEED CHEESECAKE
This fresh and creamy cheesecake has won awards over the years. It's that good! - Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside., In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts :
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