Lemon Poppyseed Cake Food

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LEMON & POPPY SEED CAKE



Lemon & Poppy Seed Cake image

A moist drizzle loaf cake that compliments a nice cup of tea!

Provided by louiza201

Time 1h30m

Yield Serves 8

Number Of Ingredients 9

50g poppy seeds
185ml warm milk
220g caster sugar
3 eggs
300g self-raising flour
200g unsalted butter, softened
1 lemon, rind grated, juiced
300g icing sugar
20 x 10cm (base measurement) loaf pan

Steps:

  • Preheat the oven to 180°C. Lightly grease loaf pan.
  • Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
  • Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind. Alternatively add the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. Pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
  • Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It's the perfect "company cake."

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield One 10-inch bundt cake, about 16 servings

Number Of Ingredients 15

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
¼ cup poppy seeds
1 cup low-fat buttermilk (see note)
Finely grated zest of 3 lemons (about 3 gently packed tablespoons)
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar, plus more for the pan
3 large eggs
¼ cup water
¼ cup granulated sugar
1½ tablespoons fresh lemon juice
About 1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch Bundt pan with non-stick cooking spray and dust with sugar. Be sure the entire pan is coated (see note below).
  • In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
  • In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
  • Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula. Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
  • While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  • Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. When the cake is cool, carefully transfer it to a serving platter.
  • To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners' sugar if necessary to make a thick, opaque glaze (it should be thicker than you'd think -- you want it the consistency of honey or molasses). Drizzle the glaze over the top of the cake, letting it drip down the sides. Let the glaze harden before slicing and serving the cake, about 15 minutes. The cake will keep nicely for 3 days if kept covered on the countertop.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: You'll need 3 large lemons for this recipe
  • Note: As the recipe indicates, I grease the Bundt pan with nonstick cooking spray and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
  • Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Nutrition Facts : Calories 369, Fat 14 g, Carbohydrate 59 g, Protein 5 g, SaturatedFat 8 g, Sugar 40 g, Fiber 1 g, Sodium 158 mg, Cholesterol 66 mg

LEMON POPPYSEED CAKE



Lemon Poppyseed Cake image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 10 to 12 servings

Number Of Ingredients 12

1/3-cup (2 1/2 ounces) poppy seeds
1 tablespoon freshly grated lemon zest
1 cup whole, 2 percent fat, or 1 percent fat milk
2 eggs
1 1/2 cups sugar
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract

Steps:

  • In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
  • In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan.
  • Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Avoid opening the oven while baking. Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

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

LEMON POPPYSEED CAKE



Lemon poppyseed cake image

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

175g butter , softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour
4 lemons , zested and 2 juiced for icing
3 eggs
2 tbsp poppy seeds
125g pot natural yoghurt
200g icing sugar
3 tbsp lemon juice (see above)

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 POPPYSEED COFFEECAKE



Lemon Poppyseed Coffeecake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 13

Zest of 2 lemons
1 1/2 cups sugar
2 1/2 sticks butter
2 teaspoons vanilla
5 eggs
1/2 cup lemon juice
1 1/4 teaspoons baking powder
1/4 teaspoons baking soda
Pinch of salt
2 3/4 cups flour
1/4 cup poppyseeds
1/4 cup and 1 tablespoon lemon juice
1 cup confectioners sugar

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 POPPYSEED CAKE



Lemon Poppyseed Cake image

This lemon poppyseed cake is moist and fluffy, you won't believe it is vegan! No butter, no milk, and no eggs needed, you only need one bowl!

Provided by Arman

Categories     Dessert

Time 30m

Number Of Ingredients 12

1 1/2 cups all purpose flour
1 cup sugar (white or sugar free substitutes * See notes)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup poppy seeds
1 teaspoon vinegar (white or apple cider vinegar)
1 teaspoon vanilla extract
5 tablespoon oil (vegetable, canola, or any neutral flavored oil)
1/4 cup lemon juice
3/4 cup water
1-2 drops yellow food coloring
1/2 cup cream cheese frosting

Steps:

  • Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, except for the yellow food coloring. Mix everything together. Add your yellow food coloring, and mix until incorporated.
  • Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out clean.
  • Remove the cake from the oven and allow it to cool completely, before frosting.

Nutrition Facts : ServingSize 1 Slice, Calories 186 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, Fiber 1 g, Sodium 103 mg

POPPYSEED LEMON CAKE



Poppyseed Lemon Cake image

This is a deliciously moist and tangy cake, speckled with a blizzard of poppy seeds. It keeps really well, too, if you're the self-restrained sort. Makes one 9in/23cm cake. From UK newspaper the guardian.

Provided by English_Rose

Categories     Dessert

Time 1h10m

Yield 1 9in cake

Number Of Ingredients 15

6 ounces all-purpose flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
2 ounces poppy seeds
2 large lemons, zest
6 ounces unsalted butter, softened
6 ounces superfine sugar
4 eggs, separated
6 ounces plain yogurt
2 teaspoons vanilla extract
2 large lemons, juice
5 tablespoons powdered sugar
1 lemon, zest pared off with vegetable peeler and cut into thin strips
1 tablespoon powdered sugar, for sifting

Steps:

  • Heat the oven to 180C/350°F Butter a 9in/23cm springform cake tin and dust with flour.
  • Sieve together the flour, salt, bicarbonate of soda and baking powder. Stir in the poppy seeds and lemon zest. Beat together the butter and 4 1/2oz of sugar until light and fluffy. In a jug, whisk together the egg yolks, yoghurt and vanilla.
  • In a very clean bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining sugar a spoonful at a time, beating until the meringue mix holds stiff peaks.
  • Beat the flour mixture and the egg mixture alternately into the butter and sugar, starting and ending with the flour (ie, flour/eggs/flour/eggs/flour). Stir about a third of the meringue mixture into the batter to lighten it, then gently fold in the rest. Spoon the cake mix into the tin, smooth the top and bake for 40-45 minutes, until a toothpick comes out clean.
  • While the cake is baking, make the syrup. Combine the juice, sugar and zest in a small saucepan and heat gently, stirring, until the sugar is dissolved. Simmer for two minutes, then remove from the heat.
  • Take the cake out of the oven and spike all over the top with a skewer. Pour the syrup over, letting it trickle over the top and down the sides. Leave to cool in the tin, then dust with icing sugar before serving.

Nutrition Facts : Calories 3532.7, Fat 192.7, SaturatedFat 100.7, Cholesterol 1235.6, Sodium 3018.9, Carbohydrate 431.8, Fiber 35.7, Sugar 236.5, Protein 67.5

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.

LEMON POPPYSEED POUND CAKE



Lemon Poppyseed Pound Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

3 tablespoons milk
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted bleached cake flour (sifted into the cup, then leveled off)
3/4 cup superfine sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
3 tablespoons poppy seeds
13 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1/4 cup lemon juice, freshly squeezed
Fresh Blueberry Glaze, recipe follows
2 1/2 cups fresh blueberries
2 teaspoons arrowroot
1/4 cup sugar
1/3 cup water
1 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, lightly combine the milk, eggs and vanilla. In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2-inch from the top of the 4-cup loaf pan. Bake 55 to 65 minutes at 350 degrees (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Be sure to use a wooden toothpick to test for doneness. (The cake will spring back when pressed lightly in the center even before it is done. If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.) Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done 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 until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly.
  • Slice with a thin sharp knife into thin slices. Serve with Fresh Blueberry Glaze and lightly whipped cream.
  • Rinse the berries and allow them to dry thoroughly on paper towels. Place the berries in a bowl. In a medium saucepan, stir together the arrowroot and sugar. Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened. With arrowroot this will happen before the boil. Remove the pan from the heat and add the blueberries all at once, tossing until coated with the glaze. The berries will turn a bright blue. Empty the berries into a colander or strainer to drain away any excess glaze not clinging to berries.

LEMON POPPY SEED YOGURT CAKE



Lemon Poppy Seed Yogurt Cake image

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

Provided by cynthiawong

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 egg
1 egg white
1 cup low-fat plain yogurt
1 cup sugar
1/3 cup vegetable oil
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 tablespoon poppy seed

Steps:

  • Preheat the oven to 350° F, line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
  • In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil.
  • In another bowl, sift together the flour, baking powder, baking soda, lemon zest, and poppy seed.
  • Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
  • Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
  • Let stand for ten minutes, and transfer onto a rack to cool.

LEMON AND POPPYSEED ANGEL FOOD CAKES



Lemon and Poppyseed Angel Food Cakes image

For an elegant, fat-free partner for after-dinner coffee, surround these individual angel food cakes with bright fresh berries.

Categories     Lemon     Poppyseed     Angel     Food     Cakes

Yield 6

Number Of Ingredients 10

1 c. sugar
3 tbsp. sugar
3/4 c. sifted cake flour
9 large egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
2 tsp. poppy seeds
1 tsp. finely grated lemon rind
1 tsp. vanilla extract
1/4 c. lemon juice

Steps:

  • Heat oven to 325 degrees F. In small bowl, sift 1/2 cup sugar with the flour and set aside.
  • In large bowl, with wire whisk or electric mixer on high speed, beat egg whites, cream of tartar, and salt just until soft peaks form. Sift 1/4 cup sugar over whites and gently fold in with whisk. Repeat with another 1/4 cup sugar.
  • Sift a quarter of sugar-flour mixture over egg whites and gently fold in with whisk; repeat 3 more times. Fold in poppy seeds, lemon rind, and vanilla. Divide batter among 6 ungreased 4-inch tube pans. (If unavailable, use an ungreased 10-inch tube pan.) Bake 35 to 40 minutes or until cakes are lightly browned and cake tester inserted in center comes out clean. (If using 10-inch pan, bake 55 to 60 minutes.) Invert pans and cool cakes completely in pans.
  • Meanwhile, prepare lemon glaze: In small saucepan, combine lemon juice and remaining 3 tablespoons sugar. Heat to boiling over high heat. Reduce heat to low and cook 5 minutes, stirring occasionally; set aside to cool.
  • To serve, loosen edges of cakes with small spatula; invert tube pans onto a serving plate and unmold cakes. Turn cakes right side up and brush tops generously with glaze.

Nutrition Facts : Calories 214 calories

LEMON POPPYSEED CAKE



Lemon Poppyseed Cake image

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

2 1/2 cups (325g) all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
2 tbsp poppy seeds
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
1 tbsp fresh lemon juice
1 tbsp fresh lemon zest

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 POPPYSEED CAKE WITH FRUIT COMPOTE



Lemon Poppyseed Cake with Fruit Compote image

Yield Serves 8

Number Of Ingredients 18

1 1/4 cup all-purpose flour
2/3 cup sugar
1/2 cup cornstarch
1 tablespoon poppyseeds
2 1/4 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter
1 cup skim milk
2 teaspoons freshly grated lemon zest
1 1/2 teaspoons vanilla
1 large egg
fruit compote
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 teaspoon vanilla
4 cups seasonal fruit (we used 1 cup quartered strawberries, 1 cup blackberries, and 1 plum and 1 nectarine, each cut into wedges)

Steps:

  • Have ready fruit compote.
  • Preheat oven to 350°F. and grease and flour an 8- by 2-inch cake pan, knocking out excess flour.
  • In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and egg.
  • Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack.
  • Serve wedges of cake topped with fruit compote.
  • In a small saucepan bring water with sugar, lemon juice, and thyme to a boil, stirring occasionally, and boil until sugar is dissolved. Cool syrup to room temperature and stir in vanilla. In bowl combine fruit and syrup and chill until cold. (Compote may be made 4 hours ahead and chilled, covered.) Makes about 4 cups.

LEMON POPPYSEED CAKE WITH LEMON CREAM CHEESE FROSTING



Lemon Poppyseed Cake With Lemon Cream Cheese Frosting image

his 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 sent from Live, Love and Sugar site

Provided by Bonnie G 2

Categories     Dessert

Time 1h20m

Yield 1 8" cake, 12 serving(s)

Number Of Ingredients 18

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups sugar
1/2 teaspoon vanilla extract
4 large eggs
3/4 cup milk
1/2 cup fresh lemon juice
2 tablespoons fresh lemon zest
2 tablespoons poppy seeds
16 ounces cream cheese, room temperature
3/4 cup butter, room temperature
10 cups powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest

Steps:

  • Cake:.
  • . 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.
  • 3. 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.
  • 4. 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.
  • 5. Add half of the dry ingredients to the batter and mix until mostly combined.
  • 6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
  • 7. 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.
  • 8. Add the lemon zest and poppy seeds and gently stir to combine.
  • 9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  • 10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  • Frosting:.
  • add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  • 12. Add about half of the powdered sugar and mix until well combined and smooth.
  • 13. Add the lemon juice and zest and mix until well combined.
  • 14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
  • 15. 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.

Nutrition Facts : Calories 1005.2, Fat 44.3, SaturatedFat 21.6, Cholesterol 156.6, Sodium 434.5, Carbohydrate 148.6, Fiber 1.2, Sugar 124.5, Protein 8.1

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 PANCAKES



Lemon Poppy Seed Pancakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 8 pancakes

Number Of Ingredients 15

2 cups raspberries
1 cup maple syrup
2 lemons, zested and juiced (reserve the zest for the pancakes)
2/3 cup all-purpose flour, sifted
1/4 cup sugar
2 teaspoons poppy seeds
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 teaspoon lemon extract
1/4 teaspoon yellow food coloring
2 large eggs, lightly beaten
2 tablespoon salted butter, melted, plus more for serving
Canned whipped cream, for topping
1/2 cup raspberries

Steps:

  • For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
  • For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
  • Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
  • Strain the raspberries from the syrup and discard the pulp.
  • For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

More about "lemon poppyseed cake food"

LEMON AND POPPY SEED DRIZZLE CAKE - PBS FOOD
lemon-and-poppy-seed-drizzle-cake-pbs-food image

From pbs.org
Estimated Reading Time 4 mins
  • Preheat the oven to 350F. Grease a 10in non-stick, fluted ring cake tin with cake release spray or vegetable oil.
  • Sift the flour and baking powder into a large bowl. Add the rest of the ingredients (except the water) and whisk until smooth using an electric hand mixer.
  • Meanwhile, make the drizzle. Put the lemon juice and sugar in a small saucepan and heat gently until the sugar is dissolved. Increase the heat a little and let it boil for about a minute, or until thickened and syrupy.
  • For the decoration, add the lemon slices to the drizzle syrup. Reheat the syrup and simmer for 1-2 minutes or until the lemon slices have softened. Turn off the heat and, using tongs, carefully transfer the lemon slices to a plate lined with greaseproof paper.
  • When cool enough to handle, make a cut from the centre of the lemon slices to the skin and twist the ends in the opposite direction (so they resemble a bow).
  • Leave the cake in the tin while you apply the drizzle. Make holes using a skewer and brush or spoon about a third of the drizzle over the cake. Allow to cool for 5 minutes then turn the cake out onto a wire rack.
  • Meanwhile, put the lemon twists in the oven to dry out for 30 minutes to 1 hour, until they are chewy (rather than crisp).
  • Toast the flaked almonds in a dry frying pan until golden-brown, then set aside to cool.
  • For the icing, mix the icing sugar, limoncello and a little lemon juice until you have a thick icing. Drizzle it over the top of the cake, encouraging it to run down the sides a little.


LEMON-POPPY SEED ANGEL CAKE - BETTER HOMES & …
lemon-poppy-seed-angel-cake-better-homes image
Lemon-poppy seed muffin meets angel food cake recipe in this light-as-air dessert. Drizzle the lemon cake recipe with lemon glaze to take it …
From bhg.com
3/5 (2)
Calories 129 per serving
  • Preheat oven to 350°F. In a large mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed for 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup of the sugar. Increase speed to medium-high; beat egg whites until soft peaks form (tips curl). Add poppy seeds, the 1 teaspoon lemon peel, the lemon juice, vanilla, and food coloring. Beat for 2 minutes more.
  • In a separate bowl sift together cake flour and the remaining 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, folding in the remaining flour mixture one-fourth at a time.
  • Pour cake batter into an ungreased 10-inch tube pan. Bake for 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dessert topping sprinkled with additional finely shredded lemon peel.


LEMON-POPPY SEED ANGEL CAKE RECIPE - EATINGWELL
lemon-poppy-seed-angel-cake-recipe-eatingwell image
Add poppy seeds, the 1 teaspoon lemon peel, the lemon juice, vanilla, and food coloring. Beat for 2 minutes more. Advertisement. Step 2. In …
From eatingwell.com
Category Dairy-Free & Lactose-Free Cake Recipes
Calories 129 per serving
Total Time 50 mins
  • Preheat oven to 350 degrees F. In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed for 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high; beat egg whites until soft peaks form (tips curl). Add poppy seeds, the 1 teaspoon lemon peel, the lemon juice, vanilla, and food coloring. Beat for 2 minutes more.
  • In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, folding in the remaining flour mixture one-fourth at a time.
  • Pour cake batter into an ungreased 10-inch tube pan. Bake for 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely.
  • While cake is cooling, prepare Lemon Glaze: In a small bowl combine powdered sugar, lemon peel, and lemon juice. Whisk until smooth.


LEMON POPPY SEED BUNDT CAKE | MRFOOD.COM
lemon-poppy-seed-bundt-cake-mrfoodcom image
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 …
From mrfood.com
5/5 (1)
Estimated Reading Time 1 min
Category 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.


LEMON POPPY SEED CAKE & LEMON GLAZE - RECIPE BY …
lemon-poppy-seed-cake-lemon-glaze-recipe-by image
The Poppy Seed Cake made a huge hit for my family. It is the most moist cake I have ever made. I used 1/2 to 3/4 cup poppy seeds instead of 1 …
From toriavey.com
4.9/5 (28)
Total Time 1 hr 35 mins
Category Dessert
Calories 507 per serving
  • Preheat oven to 350 degrees F. Grease a 9-10 inch Bundt cake pan (12 cup capacity) and set aside.If you prefer a crunchier, more seed-filled texture, leave the seeds whole. If you prefer a less crunchy cake with a more pronounced poppy seed flavor, grind the seeds in a coffee grinder. In a small saucepan, combine poppy seeds (whole or ground), milk, and honey. Stir till combined and bring to a boil over medium heat, stirring constantly. Let mixture boil for 1 minute, then remove from heat and let stand for 20 minutes or until lukewarm.
  • Place poppy seed mixture into a mixing bowl along with butter, oil and sugar. Beat on high until all ingredients are thoroughly mixed. Add egg yolks to the mixture and beat again on high. Add lemon zest, lemon juice, vanilla and sour cream and beat until blended.
  • Gradually combine dry and wet ingredients, beating together until well combined. Scrape the sides of the bowl to make sure all dry ingredients are fully incorporated.


LEMON POPPY SEED CAKE RECIPE - GOOD FOOD
lemon-poppy-seed-cake-recipe-good-food image
Butter and line a round, 17-centimetre cake tin. Cream butter and sugar in an electric mixer until light and fluffy. Add poppy seeds, lemon zest …
From goodfood.com.au
Servings 1
Total Time 1 hr 30 mins
Category Dessert


POPPY SEED - WIKIPEDIA
poppy-seed-wikipedia image
Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum).The tiny, kidney-shaped seeds have been harvested from dried …
From en.wikipedia.org
Pantothenic acid (B5) 0% 0 mg
Vitamin C 1% 1 mg
Protein 21.22 g
Vitamin E 12% 1.77 mg


LEMON AND POPPY SEED CAKE (NATIONAL TRUST CAKE) - …
lemon-and-poppy-seed-cake-national-trust-cake image
Preheat the oven to 325 degrees. Grease the loaf pan (s) and line with parchment paper, then set aside.Place the eggs and granulated sugar in …
From jewishfoodexperience.com
Estimated Reading Time 2 mins


POPPY SEED CAKE RECIPE - LAUREN CHATTMAN | FOOD & WINE
In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until …
From foodandwine.com
5/5
Total Time 2 hrs
Servings 1
  • In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.
  • Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
  • Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners' sugar, cut into squares and serve.


LEMON POPPY SEED LOAF CAKE WITH LEMON GLAZE - THE KITCHEN ...
Instructions. Preheat your oven to 350 °F. Heavily grease and flour two 9x5 inch loaf pans and set aside. Mix the poppy seeds, lemon juice, lemon zest and yogurt together. Set …
From thekitchenmagpie.com
4.9/5 (21)
Calories 236 per serving
Category Dessert


LEMON-POPPY SEED CAKE RECIPE - KURT GUTENBRUNNER - …
Plus: More Dessert Recipes and Tips. In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole egg at medium-high speed until the …
From foodandwine.com
Servings 1
Total Time 1 hr 20 mins
  • Preheat the oven to 325°. Butter and flour an 8-inch fluted Bundt or tube pan. Butter the dull side of a 10-inch piece of foil.
  • In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest. Sift the flour and cornstarch over the egg mixture and fold in with a rubber spatula. At medium speed, beat in the butter, then beat in the poppy seeds.
  • Pour the batter into the prepared pan and cover tightly with the buttered foil. Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean. Remove the foil and let the cake cool in the pan on a rack for 15 minutes. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes.


LEMON POPPY SEED CAKE - KING ARTHUR BAKING
Preheat the oven to 350°F, and crease a 10-cup Bundt pan, a 6-well Bundlette pan, or a 9" x 5" loaf pan. Whisk together the flour, baking powder, and salt. Stir in the poppy seeds. In a …
From kingarthurbaking.com
4.2/5 (10)
Total Time 1 hr 5 mins
Servings 16
Calories 190 per serving
  • Preheat the oven to 350°F, and crease a 10-cup Bundt pan, a 6-well Bundlette pan, or a 9" x 5" loaf pan., Whisk together the flour, baking powder, and salt.
  • Stir in the poppy seeds., In a separate bowl, beat the oil and sugar together for about a minute, using an electric mixer.
  • Add the eggs and beat at high speed for 3 minutes, until the mixture is very light., On low speed, mix in the dry ingredients, then the milk, juice, vanilla, and zest or oil.
  • Pour the batter into the prepared pan., Bake the cake for 45 minutes (25 to 30 minutes for small cakes), or until it begins to pull away from the sides of the pan, and a toothpick or cake tester inserted in the center comes out clean., Remove the cake from the oven and cool it in the pan on a rack for 5 to 10 minutes before inverting it onto the rack to cool completely.


LEMON POPPYSEED CAKE - HEALTHY LIFE TRAINER
Lemon poppyseed cake is an extra fluffy and soft layered cake topped with vanilla whipping cream. Burst with fresh lemon juice, zest, and poppy seeds. I am a big fan of lemon …
From healthylifetrainer.com
Ratings 14
Servings 12
Cuisine American
Category Dessert
  • Preparations: Preheat the oven to 170C.Line two springform pans or baking pans with parchment paper.
  • In a mixing bowl, combine sugar and butter. Then add the eggs one at a time, along with the vanilla extract. Mix well using the electric whisk. Add oil, milk, and lemon juice, mix well.
  • Sift the flour, baking soda, baking powder, and salt over the mixture. Mix until combined. Add the poppy seeds and lemon zest, stir.


LEMON POPPY SEED ANGEL FOOD CUPCAKES - CAMBREA BAKES
instructions. Step 1: In a stand mixing bowl, add the room temperature egg whites. Begin mixing on low until the egg whites get white and foamy, then add the cream of tartar. …
From cambreabakes.com
5/5 (2)
Total Time 1 hr
Category Cake, Dessert
Calories 160 per serving
  • Preheat the oven to 350F. Grab a muffin or cupcake pan and line it with 6 cupcake liners. You want to use a taller liner, the ones used here are about 3 inches tall to the points. These liners are perfect so that the cake can really grow tall!
  • In a large bowl, combine the 1/2 cup flour, 1 cup powdered sugar and mix to combine. Set aside.
  • In a stand mixing bowl, add the 4 room temperature egg whites. Begin mixing on low (speed 3) for 1-2 minutes, until the egg whites get foamy. When the whites are foamy, add the 1/4 tsp of cream of tartar or lemon juice. Continue mixing for 1 minute.


LEMON POPPYSEED CAKE - JEN AROUND THE WORLD
Instructions. Preheat oven to 350°F ; In a stand mixer or a mixing bowl, combine the flour, baking powder, baking soda, and salt and set aside. Add the butter, oil, sugar and vanilla …
From jenaroundtheworld.com
Category Desserts
Calories 487 per serving
  • In a stand mixer or a mixing bowl, combine the flour, baking powder, baking soda, and salt 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. Be sure and make sure it is light and fluffy.


LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING (VIDEO ...
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 …
From tatyanaseverydayfood.com
Reviews 2
Calories 662 per serving
Category 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.


LEMON POPPY SEED POUND CAKE - MRFOOD.COM
Add eggs and lemon extract and mix until creamy. In a medium bowl, combine flour, baking powder, and salt; mix well. Gradually beat flour mixture into lemon mixture, alternating …
From mrfood.com
  • Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray and lightly dust with flour.
  • In a large bowl with an electric mixer, beat butter and granulated sugar until fluffy. Add eggs and lemon extract and mix until creamy.
  • In a medium bowl, combine flour, baking powder, and salt; mix well. Gradually beat flour mixture into lemon mixture, alternating it with milk, until batter is smooth. Stir in poppy seeds and lemon zest. Pour batter into pan.
  • Bake 65 to 70 minutes, or until a toothpick inserted in cake comes out clean. Let cool 20 minutes, then invert onto a wire rack to cool completely. Sprinkle with confectioners' sugar.


EASY LEMON POPPY SEED BUNDT CAKE (VIDEO) - TATYANAS ...
Add the eggs, vanilla extract and lemon oil and beat again until creamy. Heat the milk until lukewarm, then add to the batter and mix again. In a separate bowl, combine all the dry ingredients: flour, baking powder, salt and poppy seeds. Add the dry ingredients into the batter and whisk by hand until just combined.
From tatyanaseverydayfood.com
Reviews 9
Calories 498 per serving
Category Breakfast & Brunch, Dessert


LEMON CAKES | FOOD & WINE
Lemon drizzle cakes always a good idea. These recipes with lemon poppy seeds, lemon frosting and lemon curd are the perfect cakes to make.
From foodandwine.com
Estimated Reading Time 5 mins


LEMON AND POPPY SEED CAKE | HEALTHY BAKING | SBS FOOD
Grease a loaf tin (21cm x 11cm x 6cm, or a 2 lb tin) with butter, dust with flour or line with baking parchment and set aside. 2. Combine the flour, baking powder, salt and poppy seeds in …
From sbs.com.au
2.7/5 (41)
Servings 1
Cuisine British
Category Dessert


GLUTEN FREE LEMON POPPYSEED LAYER CAKE BY KAMINSKY'S ...
A 2 layer lemon & poppyseed cake with lemon curd filling and cream cheese frosting. Back in 1992, childhood friends Mark Cumins & Jerry Scheer were in the process of opening a steakhouse in the historic heart of Charleston, South Carolina, and were surprised by the amount of tourists and locals alike who dropped by to ask for recommendations for a place to go for …
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LEMON POPPYSEED CAKE RECIPE - ONNEWSLIVE
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POPPY CAKE IDEAS RECIPES ALL YOU NEED IS FOOD
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 ...
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[HOMEMADE] LEMON POPPYSEED CAKE. : FOOD
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 175 [homemade] lemon poppyseed cake. OC. Close. 175. Posted by 2 days ago [homemade] lemon poppyseed cake. OC. 1/2. 5 comments. share. …
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AVOCADO, LEMON AND POPPY SEED CAKE RECIPE
Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the …
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LEMON POPPYSEED TEA CAKE - FOOD-DEE-DUM.COM
And Lemon Poppyseed Cake was on the menu. It just made sense and I set out to make lemon poppyseed muffins – changing my mind halfway to make it as a tea cake. More moist and soft than muffins but not much richer or heavier. But wholesome. Just right, as a thick slice, with a cup of tea or with a glass of iced black coffee! I didn’t refer to a specific recipe, but …
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LEMON POPPY SEED CAKE | RECIPE | POPPY SEED CAKE, LEMON ...
In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until…. Kimberly Riggs. Supper Club.
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Lemon poppy seed cake is always a favourite. You can make 1 big cake or 2 smaller ones with this recipe. This cake keeps well and can be decorated with a simple dusting of icing sugar, or a simple lemon glaze and little extra lemon zest. Cake 2¾ cups (675 mL) all-purpose flour ½ tsp (2 mL) salt ½ tsp (2 mL) baking soda ½ tsp (2 mL) baking powder 1 cup (250 mL) unsalted …
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