Lemon Poppy Seed Cake With Vanilla Cream Cheese Frosting Recipe 455 Food

LEMON POPPYSEED CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Cake:.
• . Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• 2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• 3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
• 4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 5. Add half of the dry ingredients to the batter and mix until mostly combined.
• 6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
• 7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• 8. Add the lemon zest and poppy seeds and gently stir to combine.
• 9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
• 10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• Frosting:.
• add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
• 12. Add about half of the powdered sugar and mix until well combined and smooth.
• 13. Add the lemon juice and zest and mix until well combined.
• 14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
• 15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed.
• 16. Place the first cake on a serving plate or a cardboard cake round.
• 17. Spread about 1 cup of frosting evenly on top of the cake.
• 18. Add the second layer of cake and another cup of frosting.
• 19. Top the cake with the remaining layer and frost the outside of the cake.

VANILLA POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Cream the butter and sugar until fluffy with an electric mixer.
• Add egg yolks and beat until combined.
• Add sour cream and beat again.
• Mix baking soda into flour.
• Mix flour, vanilla and poppy seeds into butter mixture.
• Beat egg whites until stiff.
• Fold gently into butter mixture.
• Pour batter into ungreased bundt pan.
• Bake about 1 hour or until tester inserted into cake comes out clean.

LEMON POPPY SEED CHEESECAKE

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.

CREAM CHEESE-POPPY SEED POUND CAKE

Steps:

• Bring butter, cheese and eggs to room temperature before you begin.
• Grease and flour a 10-inch tube pan and preheat oven to 160C or 325°F.
• Combine the flour, baking powder and salt in a bowl and set aside.
• In a large mixing bowl, beat butter and cream cheese until softened.
• Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
• Add poppy seeds and vanilla essence.
• Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
• Gradually add flour mixture beating on low speed until just combined.
• Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
• Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.