LEMON POPPY SEED BUNDT CAKE
This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.
Provided by SHANNA FENTON
Categories Desserts Cakes Lemon Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Soak poppy seeds in milk for 2 hours. 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 pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 29.9 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3 g, Sodium 336.5 mg, Sugar 19.1 g
LEMON POPPYSEED COFFEECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter and flour bundt pan. Mix lemon zest with sugar in small bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in vanilla and eggs one at a time. Beat in lemon juice, baking powder and soda and salt. Mix in the flour until well combined. Stir in poppyseeds. Pour the batter into prepared bundt pan. Bake at 325 degrees for 45 minutes or until a knife comes out clean. Cool cake for fifteen minutes and then flip out of pan. To make icing, combine confectioner's sugar and lemon juice In small bowl and stir until smooth. When cake has cooled, drizzle icing over cake and serve.
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.
LEMON POPPY SEED BUNDT CAKE
Make and share this Lemon Poppy Seed Bundt Cake recipe from Food.com.
Provided by Kasha
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- 1.Heat oven to 350°F Butter a 12-cup bundt pan.
- 2.In a large bowl, whisk together flour, baking powder, baking soda, salt, and the 1/4 cup poppy seeds. Set aside.
- 3.In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with yogurt. Beat for 2 minutes. Spoon into prepared pan.
- 4.Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- 5.Glaze1 cook glaze 1 ingredients together in small pan unitl syrupy. Pour over cooling cake to soak in,.
- 6.Glaze 2: in a small bowl, mix together confectioners' sugar, lemon juice until smooth. Drizzle over top of cake and let it roll down the sides. Decorate with lemon zest or poppy seeds.
Nutrition Facts : Calories 375.5, Fat 14.3, SaturatedFat 8.1, Cholesterol 79, Sodium 218.1, Carbohydrate 58.3, Fiber 1.1, Sugar 40.4, Protein 4.9
LEMON POPPYSEED BUNDT CAKE
This fluffy Lemon Poppyseed Bundt Cake with a lemon glaze is soft, moist, and perfectly sweet. It's an easy lemon cake recipe that looks absolutely stunning.
Provided by Michelle
Categories Dessert
Time 1h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees and grease a 12-cup bundt cake pan. Set aside.
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
LEMON POPPY SEED POUND CAKE
This was a Pillsbury Bake-Off Prizewinner many years ago. The name of the woman who invented it was Phyllis Lidert. Preparation time includes cooling time.
Provided by echo echo
Categories Dessert
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, beat sugar with butter until light and fluffy.
- Add eggs 1 at time, beating well at medium speed after each addition.
- Beat in lemon peel and juice.
- At low speed, gradually beat in flour and baking powder.
- In medium bowl, blend 3 cups of the batter with poppy seed filling.
- Spread half of plain batter in bottom of ungreased 10" tube or bundt pan.
- Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
- Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
- Cool 15 minutes, then remove from pan.
- Cool about 1 hour until all cooled.
- Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
- Drizzle glaze over cake.
Nutrition Facts : Calories 835.1, Fat 43.5, SaturatedFat 24.7, Cholesterol 224.5, Sodium 440.2, Carbohydrate 101.8, Fiber 1.4, Sugar 41.7, Protein 11.1
LEMON-POPPY SEED BUNDT CAKE
Make and share this Lemon-Poppy Seed Bundt Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 3h43m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grease 12 cup bundt cake pan with shorting and lightly flour.
- Beat cake mix, oil, water, and eggs in large bowl with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Stir the poppy seeds into batter and pour into pan.
- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, and then turn upside down on wire rack. Remove from pan and cool 2 hours.
- Meanwhile, make lemon glaze. Mix sugar, 1 tablespoon lemon juice and lemon peel; mix and add the rest of lemon juice 1 teaspoon at a time until smooth and the consistency of thick syrup.
- Spread lemon glaze over the top of the cooled cake, allowing some to drizzle down the sides. Store loosely covered at room temperature.
Nutrition Facts : Calories 228, Fat 9.7, SaturatedFat 1.5, Cholesterol 40.3, Sodium 225, Carbohydrate 33, Fiber 0.5, Sugar 21.5, Protein 2.8
LEMON POPPY SEED BUNDT CAKE WITH LEMONY GLAZE
Moist and easy to make cake with tangy lemony glazing. I get requests for this cake several times a year. Time to make does not include soak time for poppy seed.
Provided by Nado2003
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Soak poppy seeds in milk for 2 hours. Sometimes when I am in a hurry, I put the mixture in the microwave oven for about 45 seconds. Be careful as the milk may boil over, just keep an eye on it.
- Preheat oven to 350 degrees F (175 degrees C). Grease (with shortening because it will not stick as badly as oil or butter) and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Spread the batter so it's higher on the sides than middle.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. Sometimes when my cake does not want to come out bundt pan, I run a bamboo meat skewer (long, skinny stick) along some of the edges to help it out. This does not seem to leave a lasting dent on the cake later.
- Glaze:.
- In saucepan, mix powdered sugar, orange and lemon juice together. Bring to a boil on medium heat, reduce to low and simmer for 2 minutes. Should be a syrupy consistency.
- Pour half of the glazing into the bundt pan, then carefully line up the patterns on the cake with the patterns on the pan and put the cake back into the pan on top of the glazing. Pour the remaining glazing on top of the cake and let all of it soak inches Wait a couple of minutes until all the glazing has soaked inches Turn the cake onto a serving platter. Enjoy.
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LEMON POPPY SEED BUNDT CAKE | MRFOOD.COM
From mrfood.com
5/5 (1)Estimated Reading Time 1 minCategory Cakes
- Preheat oven to 350 degrees F. Coat a 12-cup (10-inch) Bundt pan with cooking spray; sprinkle with flour.
- In a large bowl, combine cake mix, gelatin, eggs, water, oil, and 2 tablespoons lemon juice; beat 1 to 2 minutes, or until well blended. Stir in poppy seeds. Pour batter into prepared pan.
- Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar and remaining lemon juice until smooth. Drizzle over cake.
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