Glazed Lemon Poppy Seed Cake Food

LEMON POPPY SEED CAKE

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch Bundt pan with non-stick cooking spray and dust with sugar. Be sure the entire pan is coated (see note below).
• In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
• In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
• Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula. Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
• While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
• Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. When the cake is cool, carefully transfer it to a serving platter.
• To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners' sugar if necessary to make a thick, opaque glaze (it should be thicker than you'd think -- you want it the consistency of honey or molasses). Drizzle the glaze over the top of the cake, letting it drip down the sides. Let the glaze harden before slicing and serving the cake, about 15 minutes. The cake will keep nicely for 3 days if kept covered on the countertop.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Note: You'll need 3 large lemons for this recipe
• Note: As the recipe indicates, I grease the Bundt pan with nonstick cooking spray and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
• Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

LEMON POPPY SEED CAKE

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.

GLAZED LEMON POPPY-SEED CAKE

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Butter a 9-inch round cake pan.
• Whisk together flour, baking powder, lemon zest, and salt in a bowl.
• Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
• Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
• Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
• Serve warm or at room temperature.

GLAZED LEMON POPPY SEED POUND CAKE

Steps:

• In large bowl, combine 1 cup sugar, flour, baking powder and salt.
• In medium bowl, combine milk, eggs, and vanilla and beat lightly.
• Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
• Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
• Beat in poppy seeds and lemon zest.
• Spoon batter into a loaf pan and smooth the top.
• Bake at 325 degrees for 45 minutes or till done (test with toothpick).
• Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
• Brush 3/4 of the glaze onto the cake while still in the pan.
• Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.

GLAZED LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.
• Combine flour, baking powder, soda, and salt; set aside.
• With mixer at high speed beat butter until fluffy, about 2 minutes. Beat in granulated sugar until fluffy. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes. Reduce speed to low; beat in 1/2 cup lemon juice and zest. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds. Increase speed to high; beat 1 minute. Pour into pan.
• Bake until toothpick inserted into center comes out clean, about 1 hour. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes. Remove from pan; cool completely on rack.
• Combine confectioners' sugar with remaining lemon juice. Pour over cake. Just before serving, fill center with berries.

LEMON POPPY SEED CAKE

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.

GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE

Steps:

• Preheat the oven to 350°.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
• Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
• To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Grease a bundt pan.
• Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
• Bake for 45 minutes or until toothpick tests clean.
• While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
• When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
• Allow cake to cool and then remove from the pan.

LEMON-POPPY SEED ANGEL CAKE

Steps:

• Preheat oven to 350°F In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high ; beat egg whites until soft peaks form (tips curl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring. Beat 2 minutes more.
• In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, three times, folding in remaining flour mixture one-fourth at a time.
• Pour cake batter into an ungreased 10-inch tube pan. Bake 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of thawed whipped dessert topping and additional finely shredded lemon peel.
• For Lemon Glaze: In a small bowl combine powdered sugar, lemon peel and lemon juice. Whisk until smooth.

LEMON POPPY SEED BUNDT CAKE WITH LEMONY GLAZE

Steps:

• Soak poppy seeds in milk for 2 hours. Sometimes when I am in a hurry, I put the mixture in the microwave oven for about 45 seconds. Be careful as the milk may boil over, just keep an eye on it.
• Preheat oven to 350 degrees F (175 degrees C). Grease (with shortening because it will not stick as badly as oil or butter) and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Spread the batter so it's higher on the sides than middle.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. Sometimes when my cake does not want to come out bundt pan, I run a bamboo meat skewer (long, skinny stick) along some of the edges to help it out. This does not seem to leave a lasting dent on the cake later.
• Glaze:.
• In saucepan, mix powdered sugar, orange and lemon juice together. Bring to a boil on medium heat, reduce to low and simmer for 2 minutes. Should be a syrupy consistency.
• Pour half of the glazing into the bundt pan, then carefully line up the patterns on the cake with the patterns on the pan and put the cake back into the pan on top of the glazing. Pour the remaining glazing on top of the cake and let all of it soak inches Wait a couple of minutes until all the glazing has soaked inches Turn the cake onto a serving platter. Enjoy.