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.
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.
GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE
When I was a kid Great Grandmother made this cake for just the right occasion. I can remember her taking her time to do it from scratch no cake mix for this cake. This cake is one I will always adore, This cake really brings memories. I tried making this by using a cake mix , but it didn't fly. Great Grandmother was always...
Provided by JANET JORDAN
Categories Cakes
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease and flour 3 round cake pans you can also line cake pans with parchment paper.
- 3. Cream the butter and the sugar in a bowl of a electric mixer fitted with the paddle attachment mix until light and fluffy about 5 minutes. With the mixer on medium speed add the eggs one at a time and the lemon zest.
- 4. Sift flour, baking powder, baking soda, poppy seeds, and salt in a bowl. In another bowl combine 1/4 c. lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixture alternately to the batter. Beginning and ending with the flour. Divide the batter evenly between the cake pans. Smooth the tops and bake for 45 minutes to 1 hour.
- 5. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on rakes to completely cool
- 6. LEMON BUTTERCREAM FROSTING
- 7. In a large bowl cream the shortening and butter with a electric mixer. Add the lemon juice. Slowly add the sugar one cup at a time beating it well on medium speed.
- 8. Add the milk beat at high speed until mixture is light and fluffy
- 9. Keep the frosting bowl covered with a damp cloth until ready to frost cake. Makes 2 cups
GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE
This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!
Provided by Daughter Of The King
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
- Combine sugar and cinnamon for filling in a small bowl; set aside.
- Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
- Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 45.5 g, Cholesterol 88.7 mg, Fat 16.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 9.1 g, Sodium 375.7 mg, Sugar 27.7 g
POPPY SEED CAKE
This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother.
Provided by Dee514
Categories Dessert
Time 1h40m
Yield 1 Cake
Number Of Ingredients 11
Steps:
- In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
- Cool.
- Cream butter/margarine and sugar until light and fluffy.
- Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
- Blend in sour cream and vanilla.
- Sift together flour, baking soda, baking powder, and salt.
- Gradually add poppy seed mixture to dry mixture, beating well.
- Beat egg whites until stiff and fold into batter.
- Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Cool in pan for 5 minutes.
- Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 5820.4, Fat 318.2, SaturatedFat 160.2, Cholesterol 1435.2, Sodium 5697.2, Carbohydrate 677.9, Fiber 22.8, Sugar 415.1, Protein 92.4
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
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