LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
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 FETTUCCINE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls.
LEMONY ZUCCHINI BREAD
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON ZUCCHINI CAKE WITH POPPY SEED
Make and share this Lemon Zucchini Cake With Poppy Seed recipe from Food.com.
Provided by swizlo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
- Stir in shredded zucchini.
- Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
- Gradually add this mixture to the zucchini mixture. Mix throughly.
- Pour into greased 9x13 pan.
- Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
- Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
LEMON POPPY SEED CAKE
Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.
Provided by Jasmine Starr
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g
ZUCCHINI LEMON CAKE
A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.
Provided by WiGal
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, sugar, oil, lemon juice, zest; beat well.
- Add zucchini and mix well.
- Sift the dry ingredients into small bowl.
- Mix dry ingredients into the zucchini mixture.
- Fold in nuts.
- Pour into a greased 9" by 13" pan.
- Bake at 350 degrees for 30 to 40 minutes, or until done.
- Cool and dust with powdered sugar.
Nutrition Facts : Calories 326.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 37.2, Sodium 345, Carbohydrate 32.4, Fiber 1.2, Sugar 18.4, Protein 4.4
LEMON POPPY SEED ZUCCHINI BREAD
A little heavier than regular zucchini bread but so delicious!
Provided by Diana Karolak
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
- Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 26.1 g, Cholesterol 20.5 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 187.9 mg, Sugar 14 g
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