LEMON POPPY SEED CAKE
This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It's the perfect "company cake."
Provided by Jennifer Segal
Categories Desserts
Time 1h35m
Yield One 10-inch bundt cake, about 16 servings
Number Of Ingredients 15
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.)
Nutrition Facts : Calories 369, Fat 14 g, Carbohydrate 59 g, Protein 5 g, SaturatedFat 8 g, Sugar 40 g, Fiber 1 g, Sodium 158 mg, Cholesterol 66 mg
LEMON POPPY SEED BUNDT CAKE
This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.
Provided by SHANNA FENTON
Categories Desserts Cakes Lemon Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 29.9 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3 g, Sodium 336.5 mg, Sugar 19.1 g
GLAZED LEMON POPPY-SEED CAKE
Categories Mixer Citrus Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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.
LEMON POPPY SEED BUNDT CAKE
This gorgeous Lemon Poppy Seed Cake is the perfect understated, yet elegant cake that is moist with lots of vibrant flavor from all the fresh lemon zest. It comes complete with a sweet lemony glaze resulting in an incredibly delicious cake. Perfect for any occasion.
Provided by Joanna Cismaru
Time 1h15m
Number Of Ingredients 13
Steps:
- Prepare oven and bundt cake pan: Preheat oven to 350°F. Spray a bundt cake pan generously with cooking spray and set aside.
- Combine dry ingredients: In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.
- Mix wet ingredients: In the bowl of your mixer add the sugar and lemon zest. Using the whisk attachment whisk for a couple minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, about 4 minutes.
- Add the buttermilk and eggs to the mixer and mix well for about 2 to 3 minutes until smooth.
- Combine wet and dry: Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.
- Bake: Bake for 55 to 65 minutes or until an inserted toothpick in the center of the loaf comes out clean.
- Make glaze: While the cake is baking, make the lemon glaze by whisking the powdered sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- Wait before taking the cake out of the pan: Take the cake out of the oven and let it sit in the bundt pan for 10 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool for a bit for about 10 to 20 minutes.
- Drizzle with lemon glaze and serve: Drizzle the cake with the lemon glaze, cut into slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 354 kcal, Carbohydrate 52 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 84 mg, Sodium 112 mg, Fiber 1 g, Sugar 33 g
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
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 CAKE
The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
- Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
- In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g
LEMON POPPYSEED CAKE
This lemon poppyseed cake is moist and fluffy, you won't believe it is vegan! No butter, no milk, and no eggs needed, you only need one bowl!
Provided by Arman
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, except for the yellow food coloring. Mix everything together. Add your yellow food coloring, and mix until incorporated.
- Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out clean.
- Remove the cake from the oven and allow it to cool completely, before frosting.
Nutrition Facts : ServingSize 1 Slice, Calories 186 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, Fiber 1 g, Sodium 103 mg
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 BUTTER CAKE
Make and share this Lemon-Poppy Seed Butter Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a Bundt pan.
- Sift flour, baking powder, soda and salt into a bowl.
- Beat butter at high speed until light and fluffy, about 3 minutes.
- Add sugar in 2 additions, beating for 2 minutes after each addition.
- Beat in lemon zest, vanilla, and egg yolks and beat until light-colored.
- On low speed, beat in flour in 3 additions and buttermilk in 2, beginning and ending with flour.
- Stir in poppy seeds.
- Beat whites separately until foamy.
- Add pinch of salt; continue beating until firm, not stiff peaks form.
- Stir ¼ of whites into batter to lighten; then fold in remaining whites.
- Pour into prepared pan.
- Bake in lower third of oven for about 55 minutes.
- At serving time, sprinkle with icing sugar.
POPPYSEED LEMON CAKE
This is a deliciously moist and tangy cake, speckled with a blizzard of poppy seeds. It keeps really well, too, if you're the self-restrained sort. Makes one 9in/23cm cake. From UK newspaper the guardian.
Provided by English_Rose
Categories Dessert
Time 1h10m
Yield 1 9in cake
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/350°F Butter a 9in/23cm springform cake tin and dust with flour.
- Sieve together the flour, salt, bicarbonate of soda and baking powder. Stir in the poppy seeds and lemon zest. Beat together the butter and 4 1/2oz of sugar until light and fluffy. In a jug, whisk together the egg yolks, yoghurt and vanilla.
- In a very clean bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining sugar a spoonful at a time, beating until the meringue mix holds stiff peaks.
- Beat the flour mixture and the egg mixture alternately into the butter and sugar, starting and ending with the flour (ie, flour/eggs/flour/eggs/flour). Stir about a third of the meringue mixture into the batter to lighten it, then gently fold in the rest. Spoon the cake mix into the tin, smooth the top and bake for 40-45 minutes, until a toothpick comes out clean.
- While the cake is baking, make the syrup. Combine the juice, sugar and zest in a small saucepan and heat gently, stirring, until the sugar is dissolved. Simmer for two minutes, then remove from the heat.
- Take the cake out of the oven and spike all over the top with a skewer. Pour the syrup over, letting it trickle over the top and down the sides. Leave to cool in the tin, then dust with icing sugar before serving.
Nutrition Facts : Calories 3532.7, Fat 192.7, SaturatedFat 100.7, Cholesterol 1235.6, Sodium 3018.9, Carbohydrate 431.8, Fiber 35.7, Sugar 236.5, Protein 67.5
HOMEMADE LEMON POPPY SEED CAKE
Family and friends will love this buttermilk cake...whether you serve tender slices with coffee at brunch or as a treat after dinner. The delicate lemon glaze adds a special touch. -Kristen Croke of Hanover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen slices.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and 1-1/4 cups sugar until crumbly, about 2 minutes. Add lemon zest; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, poppy seeds, baking powder, baking soda, salt and allspice. Gradually add to the butter mixture alternately with buttermilk, beating well after each addition., Transfer to a 10-in. tube pan heavily coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Carefully run a knife around the edge of pan and center tube to loosen. Remove to a wire rack., Meanwhile, in a small saucepan, combine the lemon juice and remaining sugar. Cook and stir until mixture comes to a boil; cook and stir 1-2 minutes longer or until sugar is dissolved. Using a fork, poke holes in top of cake. Gradually pour hot syrup over cake. Cool completely.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 318mg sodium, Carbohydrate 47g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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 PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
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- Preheat the oven to 350°F, and crease a 10-cup Bundt pan, a 6-well Bundlette pan, or a 9" x 5" loaf pan., Whisk together the flour, baking powder, and salt.
- Stir in the poppy seeds., In a separate bowl, beat the oil and sugar together for about a minute, using an electric mixer.
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- Pour the batter into the prepared pan., Bake the cake for 45 minutes (25 to 30 minutes for small cakes), or until it begins to pull away from the sides of the pan, and a toothpick or cake tester inserted in the center comes out clean., Remove the cake from the oven and cool it in the pan on a rack for 5 to 10 minutes before inverting it onto the rack to cool completely.
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