Lemon Poppy Seed Bundt Cake With Lemony Glaze Food

LEMON POPPY SEED BUNDT CAKE

Steps:

• Soak poppy seeds in milk for 2 hours. 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 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.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

LEMON POPPY SEED BUNDT CAKE

Steps:

• For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
• Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
• In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
• Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
• For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.

LEMON-POPPY SEED BUNDT CAKE

Steps:

• Heat oven to 350°F Grease 12 cup bundt cake pan with shorting and lightly flour.
• Beat cake mix, oil, water, and eggs in large bowl with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Stir the poppy seeds into batter and pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, and then turn upside down on wire rack. Remove from pan and cool 2 hours.
• Meanwhile, make lemon glaze. Mix sugar, 1 tablespoon lemon juice and lemon peel; mix and add the rest of lemon juice 1 teaspoon at a time until smooth and the consistency of thick syrup.
• Spread lemon glaze over the top of the cooled cake, allowing some to drizzle down the sides. Store loosely covered at room temperature.

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 BUNDT CAKE

Steps:

• Preheat the oven to 350°F.
• Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
• In a large bowl whisk all the dry ingredients together. Add the wet mixture to the dry. Mix well with an electric mixer on medium speed, or use a whisk. Pour the batter into the cake pan. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• Remove from the oven and cool for 10 minutes. Carefully remove the cake from the pan and cool for a further 5 minutes. Mix the glaze ingredients until smooth.
• Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan. With a wooden toothpick, poke holes into the top of the cake. Pour the remaining glaze over the cake. Let the cake sit until the glaze is absorbed before slicing.
• Makes 16 slices.

LEMON-POPPY SEED BABY BUNDT CAKES

Steps:

• Prepare Cake: Preheat oven to 325°F Spray two 6-cake mini Bundt pans with baking spray.
• Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.
• Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.
• Cook's Tips: If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean.
• Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.

LEMON POPPY SEED BUNDT CAKE

Steps:

• 1.Heat oven to 350°F Butter a 12-cup bundt pan.
• 2.In a large bowl, whisk together flour, baking powder, baking soda, salt, and the 1/4 cup poppy seeds. Set aside.
• 3.In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with yogurt. Beat for 2 minutes. Spoon into prepared pan.
• 4.Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• 5.Glaze1 cook glaze 1 ingredients together in small pan unitl syrupy. Pour over cooling cake to soak in,.
• 6.Glaze 2: in a small bowl, mix together confectioners' sugar, lemon juice until smooth. Drizzle over top of cake and let it roll down the sides. Decorate with lemon zest or poppy seeds.

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.