LEMON POPPY SEED BREAD
A delicious and easy poppy seed bread made from scratch.
Provided by Margie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
- In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
- Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g
LEMON POPPY SEED POUND CAKE
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
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.
LEMON POPPY SEED MUFFINS
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Dine Dish
Categories Quick Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
- In a large bowl, cream the butter and sugar until fluffy.
- Add the egg yolks, one at a time.
- Beat well after each.
- In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
- Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, 3/4-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
Nutrition Facts : Calories 197.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 54.5, Sodium 248.9, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3.8
GLUTEN-FREE LEMON POPPY SEED LOAF RECIPE BY TASTY
Here's what you need: rolled oats, large eggs, full-fat greek yogurt, honey, lemon juice, lemon zest, poppy seeds, baking powder, salt
Provided by Joey Firoben
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C.)
- Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
- In a large bowl, whisk the eggs until pale and foamy.
- Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
- Add in the honey, lemon juice, and lemon zest and whisk until well combined.
- Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
- Pour the batter into a greased loaf pan.
- Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
- Let the loaf cool for 15 minute before removing it from the pan.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 50 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, Sugar 29 grams
LEMON POPPY SEED CHICKEN PASTA SALAD
The sweetness of the dressing and cranberries along with the savory of the onions and celery, makes this a wonderfully refreshing salad. Great to take along to picnics or potlucks.
Provided by Danyell
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water until the pasta is cold; drain well.
- Place the drained penne pasta into a large mixing bowl, and stir in the chicken, celery, cranberries, and green onions. Pour in the salad dressing and lemon juice; stir until evenly mixed.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 44.6 g, Cholesterol 23.8 mg, Fat 14.9 g, Fiber 2 g, Protein 9.9 g, SaturatedFat 2.1 g, Sodium 231.4 mg, Sugar 14.4 g
LEMON POPPY SEED DRESSING
I like to use this lemon poppy seed dressing recipe on a romaine salad with apples and pears. If you want a stronger lemon flavor, add some lemon zest. -Bonnie Capper-Eckstein, Maple Grove, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- In a blender, combine the first 5 ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Stir in poppy seeds. Store in the refrigerator.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
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 FETTUCCINE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls.
LEMON POPPY FETTUCCINE
Lemon Poppy Fettuccine
Provided by The Rachael Ray Staff
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil for the pasta
- Place stock in small pot with saffron over low heat to warm
- Heat EVOO, 2 turns of pan, in large skillet over medium heat with butter
- When butter foams, add shallots and season with salt and pepper
- Stir 2-3 minutes; add lemon zest, garlic and poppy seeds, and stir 1-2 minutes
- Deglaze with wine and reduce until almost evaporated
- Add warm saffron stock and cream, let reduce while pasta cooks
- Cook pasta in salted boiling water to al dente
- Reserve half a cup of starchy water and drain pasta
- Toss with sauce, using reserved water as needed to incorporate the cheese and sauce into a thick coating on pasta
- Add lemon juice and parsley; adjust salt and pepper
- Serve
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5/5 (1)Category Main CourseAuthor Alec MorrisCalories 732 per serving
- Begin by making the dough. Form a well with the dry ingredients, and then add the egg, lemon juice, and oil into the centre; use a fork or your hand to combine. Knead vigorously for 10 minutes, and then rest for half an hour, sealed in cling wrap and away from direct sunlight and heat.
- While the dough rests, warm the olive oil and the lemon and orange peel in a small pot, on very low heat for 10-15 minutes. Remove and allow to cool. Remove and retain the peel for plating or, if not using immediately, store it with the peel in the fridge for up to one week.
- Next, prepare the filling by mixing together the ricotta, lemon zest, salt and pepper. Transfer it to a piping bag with a medium round tip (alternatively you can use a teaspoon to fill the pasta).
- Roll the dough through a pasta machine, turning it through the thickest setting a few times (folding over itself in between passes), before incrementally stepping it through to a medium-thin thickness (on a 9-setting pasta machine, a setting of 6).
LEMON PASTA WITH POPPY SEEDS AND ... - SEASONS AND …
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 412 per serving
- Heat butter and oil in a skillet over medium-high heat. Add the shallots. Season with salt and pepper, and cook, stirring, until soft, about 2 minutes. Add the poppy seeds and cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add the wine and cook until almost all the liquid evaporates, about 5 minutes. Add buttermilk and cream. Cook, stirring, until reduced slightly, about 3 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, reserving a little of the cooking water, and add pasta to sauce in skillet. Add prosciutto, Parmesan, half the green onions and lemon juice. Toss to combine, adding some of the reserved pasta water if necessary to make a smooth sauce. Season with salt and pepper and transfer to a serving dish. Sprinkle with remaining scallions and more Parmesan.
LEMON-POPPY PASTA SALAD | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
- While the pasta is cooking, in a large bowl, whisk together the yogurt, mayonnaise, lemon zest and juice, sugar, poppy seeds, chives, ½ teaspoon salt and ½ teaspoon pepper
- After draining the pasta, while the pasta is still hot, add it to the bowl with the dressing and toss to coat
LEMON POPPY SEED LOAF (THE BEST) | RICARDO
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5/5 (96)Category DessertsServings 10Total Time 1 hr 25 mins
LEMON POPPY SEED CAKE RECIPE - FROSTING & FETTUCCINE
From frostingandfettuccine.com
4.7/5 (3)Total Time 45 minsCategory DessertCalories 827 per serving
- Preheat the oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute until the mixture is light and fluffy. Slow down the mixer to low speed and add in the eggs separately one at a time, incorporating them into the mixture before adding the next.
- Combine the dry ingredients together and set aside. Combine the yogurt, lemon zest, and lemon juice in a medium size measuring cup or small bowl.
- Add in ⅓ of the dry ingredients to the mixer, mix on low until combined. Next add in ½ the yogurt mixture and mix until combined. Add in another ⅓ rd of the dry mix, then the remaining yogurt mixture, and then the last 1/3rd of the dry ingredients- mixing in between each addition.
COURGETTE, LEMON AND POPPY SEED CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 1 hr 10 minsCategory BakingCalories 352 per serving
- 1 Heat the oven to 180°C/fan 160°C/gas 4. Grease and base line 2 x 20cm loose-bottom cake tins with oil and non-stick baking paper.
- 2 Sift all the dry ingredients for the cake into a bowl, then add the vanilla. Pour the oil into a separate bowl, then beat in the honey. Add the eggs to the honey mix, one at a time, beating well between each addition, then fold in the dry ingredients. Coarsely grate the courgette into a clean tea towel and squeeze well to remove the excess liquid. Mix the grated courgette and the lemon zest into the cake batter, then divide the batter evenly between the prepared tins.
- 3 Bake the cakes on the middle shelf of the oven for 40–45 min until a skewer inserted into the middle comes out clean. If the cakes look as if they are browning too much on top, cover them loosely with non-stick baking paper or foil.
- 4 Take the cakes out of the oven and leave them to cool in the tins for 5 min. Remove the cakes from the tins and transfer to a wire rack to cool completely.
LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING (VIDEO ...
From tatyanaseverydayfood.com
Reviews 2Calories 662 per servingCategory Dessert
- Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray with baking spray.
- Prepare the lemon poppy seed cake first. In a large mixing bowl, combine the oil, buttermilk, eggs, sugar and extracts. Beat on medium speed for 2 to 3 minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients and mix on medium speed for about 1 minute, just until the dry ingredients are incorporated.
- Next, add the lemon zest and poppy seeds and mix again for about 20 seconds, just until combined. Divide the cake batter evenly between the three pans. Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers out of the pans and onto a wire rack to cool completely.
- While the cake layers are cooling, prepare the lemon curd and cream cheese frosting. For the lemon curd, place the eggs, egg yolks and sugar into a small, stainless-steel pot. Whisk the eggs and sugar vigorously for 2 to 3 minutes, until the mixture is thick and pale, then pour in the lemon juice. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes, until the mixture thickens into a pudding-like consistency. Do not boil the lemon curd. Remove it from the heat and add the butter and vanilla extract. Allow the butter to melt, then whisk until the lemon curd is smooth. Cover the lemon curd with plastic wrap to prevent a film from forming on the top, then refrigerate until completely cooled.
PASTA SALAD WITH LEMON POPPY SEED DRESSING - THE ROASTED ROOT
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4.5/5 (2)Category SaladCuisine AmericanTotal Time 20 mins
- Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
- Cook pasta according to package instructions (I typically cook mine a couple minutes less than specified on the package because I like my pasta al dente). Once cooked, strain pasta and run lukewarm water over it. Allow pasta to cool.
- Add pasta and remaining ingredients for the salad to a large serving bowl. drizzle in 1/3 cup of the lemon poppy seed dressing (reserving the rest for future salads), and toss until everything is coated. Taste salad for flavor and add sea salt and/or more dressing to taste. Refrigerate until ready to serve.
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- Preheat the oven to 350F/177C. Prepare your muffin tins by lining the cups with liners, or use a starched baking spray and spray the inside of the tins very well. This recipe will make 12 jumbo muffins or 24 regular, cupcake size muffins.
- In a measuring cup, combine the milk and lemon juice to make buttermilk. Whisk the lemon juice into the milk and let it stand for 5 minutes. You can also use store-bought buttermilk. Meanwhile, in a large mixing bowl, combine the eggs, sugar, oil and vanilla. Beat for 2 to 3 minutes, until the eggs are smooth. Add in the soured milk and mix again for a minute, until well combined.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the muffin batter, then mix just until incorporated, about 1 minute. Do not overmix the batter! Add in the poppy seeds and zest from 2 to 4 lemons, then stir to combine. Watch my video recipe to see how I make these!
- Fill each muffin tin with batter, filling the tin a little more than 1/2 way. Do not overfill the tins; the batter rises quite a bit! Bake the muffins in the preheated oven for 27 to 30 minutes if using jumbo muffin tins, until the tops are golden brown. If using regular, cupcake tins, reduce the baking time to 22 to 25 minutes.
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