Lemon Poppyseed Pound 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 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 POPPYSEED POUND CAKE

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 POUNDCAKE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
• In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
• Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

LEMON POPPYSEED CAKE

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 POUND CAKE

Steps:

• Preheat oven to 350°F.
• In a medium bowl lightly combine the milk, eggs, and vanilla.
• In a large mixing bowl combine the dry ingredients, including the lemon zest and poppy seeds, and 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 mixer) and beat for 1 minute to aerate and develop the cake's structure.
• Scrape down the sides. 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 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. 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 a 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 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 it onto a greased wire rack. Poke the bottom of the cake with the 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. The syrup will keep the cake fresh a few days longer than a cake without syrup.
• **Note:**This cake is very attractive made in individual portions. A 6-cake Bundt-lette pan is the perfect size. This recipe will make 6 individual cakelettes, which require about 20 minutes to bake.
• Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle. In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle. In a 6-cup fluted tube: 2 1/4 inches in the middle.
• Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen.
• Complementary Adornment: A simple dusting of powdered sugar.
• Serve: Room temperature.
• Pointers for Success:
• • Use cake flour that does not already contain leavening. Do not use self-rising cake flour.
• • Use superfine sugar for finest texture.
• • Use fresh baking powder.
• • Measure or weigh ingredients carefully.
• • If using a hand-held mixer, beat at high speed.
• • Use the correct pan size.
• • For very even layers and maximum height use Magi-Cake Strips.
• • Check for accurate oven temperature.
• • Use correct baking time; do not overbake.
• • 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 underbaked, it will have tough, gummy spots instead of a fine, tender crumb.

LEMON POPPY POUND CAKE

Steps:

• Preheat oven 350 degrees F.
• Grease (or spray) and flour 10-inch bundt or tube pan. Cream butter and sugar until fluffy. Add eggs 1 at a time beating well after each addition. Sift together dry ingredients. Add all at once to butter mixture. Blend just until smooth. Add sour cream, lemon rind, and poppy seeds. Blend just until smooth. Bake for approximately 1 hour. Let cool in pan before removing.

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.

GLAZED LEMON POPPY SEED POUND CAKE

Steps:

• In large bowl, combine 1 cup sugar, flour, baking powder and salt.
• In medium bowl, combine milk, eggs, and vanilla and beat lightly.
• Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
• Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
• Beat in poppy seeds and lemon zest.
• Spoon batter into a loaf pan and smooth the top.
• Bake at 325 degrees for 45 minutes or till done (test with toothpick).
• Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
• Brush 3/4 of the glaze onto the cake while still in the pan.
• Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.

LEMON-POPPY SEED POUND CAKE

Steps:

• Preheat oven to 350°F.
• Grease 9x5-inch loaf pan with softened butter and dust with flour.
• In medium bowl, whisk together flour, baking powder, and salt; set aside.
• Take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside.
• Melt butter (I use microwave--but be sure not to leave it in too long or it will bubble over).
• In food processor, process sugar and zest until combined--just a few short pulses.
• Add lemon juice, eggs and vanilla; process until combined, about 5 seconds.
• With machine running, add melted butter through feed tube (this should take about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in thirds, whisking gently after each addition until just combined.
• Gently fold in poppy seeds until evenly incorporated.
• Pour batter into prepared pan and bake 15 minutes.
• Reduce oven temperature to 325°F and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes, then turn onto a wire rack and brush on Lemon Glaze, if desired.
• Cool to room temperature.
• For glaze: While loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• After removing cake from pan, poke entire top and sides with a toothpick.
• Brush top and sides of cake with glaze.
• I like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!