Lemon Poppy Seed Poke Cake Food

LEMON POPPY SEED CAKE

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 POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
• Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
• Spread frosting evenly on top of cake. Sprinkle with lemon peel.

LEMON POPPY SEED BUNDT CAKE

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.

LEMON POPPY SEED CAKE

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.

LEMON POPPY SEED POUND CAKE

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.

POPPY SEED AND LEMON ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
• Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form.
• Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate.
• Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.

LEMON POPPY SEED CAKE

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.

LEMON POPPY SEED TEA CAKE

Steps:

• Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
• In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
• Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
• Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
• Store covered at room temperature for up to 3 days.
• To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.

LEMON POPPY SEED CAKE - MY FAV RECIPE - (4.7/5)

Steps:

• Preheat oven to 350ºF (180ºC). Grease an 8 ½" x 4 ½" (1.5L) pan. Cream butter and sugar until light and fluffy. Scrape bowl. Beat in eggs, one at a time. Combine flour, baking powder and salt. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in poppyseeds and lemon zest. Spoon into prepared pan. Bake in preheated oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean. Place sugar and lemon juice in a small saucepan. Bring to a boil and stir until sugar has dissolved. As soon as cake has come out of the oven poke holes in cake with a toothpick and pour hot mixture over cake. Let cake absorb the syrup. Cool for 30 minutes before removing from pan. Mix together icing sugar and milk. When cake has cooled, drizzle over cooled cake. I prefer the Lemon Glaze: Mix all ingredients together, drizzle over cooled cake.

LEMON POPPY SEED CAKE

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.

LEMON POPPY SEED CAKE

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.

HEART-HEALTHY LEMON POPPY-SEED CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
• Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
• Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
• Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
• Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
• To prepare the glaze: Sift 3/4 cup confectioner's sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch deep holes all over the cake with a skewer. Coat the warm cake with glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.