Lemon Poppy Seed Cake With White Chocolate Food

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LEMON POPPY SEED CAKE WITH WHITE CHOCOLATE



Lemon poppy seed cake with white chocolate image

A wonderful combination of Austrian and Italian flavors.

Provided by Carina

Categories     Dessert

Number Of Ingredients 11

250 g spelled flour
1 teaspoon Baking powder
1/2 tsp salt
30 g grated poppy seeds
4 eggs
250 g sour cream
170 g butter
2 tbsp lemon zest grated
50 ml lemon juice
100 g xylitol (or granulated sugar)
100 g white chocolate

Steps:

  • Preheat the oven to 180 degrees celcius.
  • Mix the flour with baking powder, salt and poppy seeds.
  • Mix the butter with the xylitol (granulated sugar) until smooth. Gradually add the eggs and mix well.
  • Now alternately add the sour cream and the flour mixture and continue stirring.
  • Then stir in the lemon zest and lemon juice.
  • Melt white chocolate over a water bath and stir into the mixture.
  • Bake the cake in the oven for 55 minutes.
  • Let cool and then sprinkle with icing sugar.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

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

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

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



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

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 POUND CAKE



Lemon Poppy Seed Pound Cake image

Make and share this Lemon Poppy Seed Pound Cake recipe from Food.com.

Provided by naomi olandese

Categories     Dessert

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons milk
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups cake flour, sifted
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon, zest of, grated, loosely packed
3 tablespoons poppy seeds
13 tablespoons unsalted butter, at room temperature
1/4 cup sugar (plus 2 Tbsp)
1/4 cup fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan.
  • Lightly combine the milk, eggs, and vanilla in a medium-size bowl.
  • In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds.
  • Mix on low speed for 30 seconds to blend.
  • Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
  • Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute. Scrape down the sides of the bowl.
  • Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.
  • Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
  • Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan). To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall). When the cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
  • As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.
  • Cool the cake in the pan for 10 minutes.
  • Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack.
  • Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.
  • Brush the sides with the remaining syrup and allow the cake to cool completely.
  • Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.

FLOURLESS POPPY SEED CHOCOLATE CAKE



Flourless Poppy Seed Chocolate Cake image

Here is another yummy gluten-free cake perfect for Valentine's Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake and keep it at room temperature overnight.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 1h10m

Yield 1 7-inch cake, 6 serving(s)

Number Of Ingredients 12

1 1/4 cups poppy seeds
6 tablespoons unsalted butter
3 1/2 ounces dark chocolate (1 bar)
3 eggs, separated
2/3 cup coconut sugar
1 teaspoon almond extract or 1 teaspoon vanilla extract
1 cup almond meal (or almond slices ground in food processor)
1 tablespoon brandy (optional) or 1 tablespoon rum (optional)
1 pinch salt
powdered sugar, for dusting
unsweetened cocoa, for dusting (I didn't use it)
whipped cream, and (optional) or ice cream (optional)

Steps:

  • In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
  • Drain well using a coffee filter. Set aside.
  • In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
  • In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
  • Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
  • In another medium bowl, beat egg yolks and coconut sugar until smooth.
  • Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
  • Add poppy seeds and mix. Add almond meal and salt and mix.
  • Fold in the egg whites and mix until blended.
  • Bake for about 40 minutes. Cool and remove the cake from the pan.
  • Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
  • Infuse love and serve with whipped cream and/or ice cream if desired.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This recipe was given to one of my Uncles 25 years ago from a co-worker. It has been a much requested recipe in our family ever since. One of my favorites. *The secret to the lemony flavor is the thin glaze which sinks into the cake and then hardens and gives it a really nice texture. I love the bottom where the glaze is thickest!

Provided by Engrossed

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) yellow cake mix (with or without the pudding)
1 (3 ounce) jello instant lemon pudding mix
1/2 cup vegetable oil
4 eggs
1 cup warm water
1/2 cup poppy seed (to taste)
2 lemons, juice of
1 1/2 cups powdered sugar

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.

Nutrition Facts : Calories 306.3, Fat 13.6, SaturatedFat 2, Cholesterol 47.1, Sodium 303.1, Carbohydrate 43.3, Fiber 1.2, Sugar 25.4, Protein 3.8

CHOCOLATE POPPY SEED CAKE



Chocolate Poppy Seed Cake image

This cake is heavy without being dry; everyone in my family loves it, and visitors do too!

Provided by Emilie E.

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h35m

Yield 12

Number Of Ingredients 12

¼ cup poppy seeds
1 cup buttermilk
4 egg whites
1 cup butter
1 ¼ cups white sugar
4 egg yolks
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 tablespoons baking powder
2 teaspoons vanilla extract
¾ cup miniature dark chocolate chips
cinnamon sugar to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
  • Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
  • Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
  • Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 51.8 g, Cholesterol 109.8 mg, Fat 21.6 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 12.4 g, Sodium 426.6 mg, Sugar 28.2 g

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Make and share this Lemon Poppy Seed Cake recipe from Food.com.

Provided by Bluenoser

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup flour
1/2 cup sugar
1/3 cup poppy seed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine, melted
1 egg white
1/2 cup milk
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
2 tablespoons powdered sugar

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.

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM



Poppy Seed Layer Cake with Strawberries and White Chocolate Cream image

Provided by Karen Barker

Categories     Cake     Milk/Cream     Chocolate     Fruit     Dessert     Bake     Strawberry     Lemon     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

For cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel
4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds
For white chocolate cream:
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 cups chilled whipping cream
2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
  • Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
  • Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
  • Make white chocolate cream:
  • Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
  • Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
  • Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE



White Chocolate and Orange Poppy Seed Cake image

Make and share this White Chocolate and Orange Poppy Seed Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 15

1/2 cup butter, at room temp
1 1/2 cups granulated sugar
2 eggs
2 1/4 cups white flour
1 1/2 teaspoons baking soda
1/2 cup sour cream
1 cup water
4 ounces white chocolate, chopped
1/4 cup poppy seed
1 tablespoon grated orange rind
2 ounces white chocolate, chopped
2 tablespoons orange juice
1 cup icing sugar, sifted
2 tablespoons candied orange peel (slivers or curls)
white chocolate curls or dark chocolate curls

Steps:

  • For the cake~Preheat oven to 325°F.
  • Grease and lightly flour a 13x9-inch cake or bundt pan.
  • In a mixing bowl beat the butter and sugar together until fluffy.
  • Beat in eggs, one at a time, beating well after each addition.
  • Alternately add flour and baking soda along with the sour cream and water.
  • Once combined mix on low until well blended and smooth.
  • Fold in chopped chocolate, poppy seeds and orange rind.
  • Pour into prepared pan and bake for 50-60 minutes.
  • Once done, remove and let cool on a wire rack.
  • Remove cake from pan and allow to cool completely.
  • For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
  • Stir in icing sugar and mix until smooth.
  • Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.

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