LEMON POPPYSEED CAKE
This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!
Provided by Lindsay
Categories Dessert
Time 1h35m
Number Of Ingredients 18
Steps:
- 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.
- . 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.
- . 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.
- . Add half of the dry ingredients to the batter and mix until mostly combined.
- . Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
- . 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.
- . Add the lemon zest and poppy seeds and gently stir to combine.
- . Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- 0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- 1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- 2. Add about half of the powdered sugar and mix until well combined and smooth.
- 3. Add the lemon juice and zest and mix until well combined.
- 4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- 5. 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. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother. 20
- Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices. 21
- Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.
Nutrition Facts : ServingSize 1 slice, Calories 715 calories, Sugar 94.3 g, Sodium 263.1 mg, Fat 26.7 g, SaturatedFat 15 g, TransFat 0 g, Carbohydrate 114.8 g, Fiber 1 g, Protein 7.5 g, Cholesterol 89.4 mg
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
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON POPPY SEED CAKE WITH CANDIED LEMONS
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
- Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.
- Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.
- For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks.
- Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready.
- Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry.
- Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using.
LEMON POPPY SEED BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
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.
MOIST LEMON POPPY SEED CAKE
This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
- Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
- Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g
LEMON POPPY SEED CAKE
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
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
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.
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 CAKE WITH LEMON MOUSSE FILLING
We think this is one of the most delicious (and addictive) desserts we have ever tried. I hope you feel the same! This looks difficult because there are so many numbered steps, but these are very detailed instructions and I think you will find it easier than it looks, and well worth the effort. (Lots of bowls are used though)
Provided by Pianolady
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
- In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
- In another bowl, stir together the flour, poppyseeds, baking soda and salt.
- In another bowl, cream the butter and 1 cup of the granulated sugar.
- Beat in the whole eggs one at a time.
- Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
- Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
- Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a rack for 10 minutes.
- Remove from the pan to cool completely.
- Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
- Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
- In a small bowl, beat the egg yolk.
- Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
- Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
- Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
- Loosely cover the custard with waxed paper and let cool to room temperature.
- In a mixing bowl, beat the heavy cream until soft peaks form.
- Fold the whipped cream into the cooled lemon custard in the saucepan.
- With a long serrated knife, split the cake in half horizontally.
- Spread all of the lemon filling over the cut side of the bottom layer.
- Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
- Enjoy!
LEMON-POPPY SEED SNACK CAKE
Make and share this Lemon-Poppy Seed Snack Cake recipe from Food.com.
Provided by Seebee
Categories Dessert
Time 50m
Yield 1 9x13 inch cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside.
- In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar Add the wet ingredients to the dry ingredients and whisk until well blended Add the poppyseeds and whisk well to combine.
- Pour the batter into the prepared pan.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean Cut into 12 pieces before serving.
LEMON POPPY SEED CAKE
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
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.
RUM-DOUSED LEMON POPPY-SEED CAKE
Make and share this Rum-doused Lemon Poppy-Seed Cake recipe from Food.com.
Provided by Baby Kato
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Grease a 10" tube pan or bundt pan.
- In large bowl, beat together butter, cream cheese until well blended.
- Mix in sugar, eggs, and lemon rind until light and fluffy.
- In seperate bowl sift, flour and baking powder, stir into butter mixture.
- Add in poppy seeds.
- Bake 55 to 60 minutes.
- Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
- Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
- Cover and let stand 2 or 3 hours before serving.
- Serve with a dollop of whipped cream.
LEMON POPPY SEED QUICK CAKE
This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!
Provided by sal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- 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 poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 332 calories, Carbohydrate 53.1 g, Cholesterol 37.6 mg, Fat 11 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 359.8 mg, Sugar 35.5 g
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