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 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
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
MINI LEMON POPPY SEED BUNDT CAKES
A very nice lemony recipe from Southern Living's Holiday edition of their magazine. These turned out moist and very lemony!
Provided by Traci Coleman @TraciB70
Categories Cakes
Number Of Ingredients 13
Steps:
- Prehead oven to 350. Mix together butter and cream cheese. Cream in sugar. Add in eggs one at a time. Add in milk, poppy seeds, almond extract, lemon extract, and 1 1/2 tsp lemon zest. Combine well. Add in baking powder and flour.Grease mini-bundt pan well. Spoon in batter so that tins are about 3/4 full.
- Bake for about 24 to 26 minutes or until a wooden pick inserted in middle comes out clean. Let cool in pan for about 10 minutes and then invert onto cooling rack and cool completely.
- Make glaze by combining powdered sugar, lemon juice and 1/2 tsp zest with a whisk. Spoon over cooled cakes.
LEMON-POPPY SEED BABY BUNDT CAKES
For many, the holidays are a time to overindulge-but maintaining a healthy lifestyle while enjoying flavourful fare and the sweet treats you crave doesn't have to be difficult. At your next holiday party, end the night by serving these lemon-poppy seed baby Bundt cakes. By making simple substitutions, like using confectioners' sugar in place of heavy frosting or whipped cream, and spraying Pam Baking instead of butter on the pans, you can cut the extra fat and calories without sacrificing on flavour. Covered in a fresh, citrusy glaze, these cakes will satisfy just about any sweet tooth but are light enough for guests to squeeze in a slice or two.
Provided by Mary Jenny
Categories Dessert
Time 1h30m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare Cake: Preheat oven to 325°F Spray two 6-cake mini Bundt pans with baking spray.
- Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.
- Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.
- Cook's Tips: If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean.
- Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
Nutrition Facts : Calories 462.2, Fat 18, SaturatedFat 10.5, Cholesterol 103.8, Sodium 206.4, Carbohydrate 71.3, Fiber 1.2, Sugar 49.9, Protein 5.7
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
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- To make the bundt cakes: Preheat the oven to 350°F. Grease and flour mini bundt pans (if silicon, you don’t need to grease them) or 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
- Cream the butter, canola oil, and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
- Sift together the flour, baking powder, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, half and half, and vanilla. Add the flour and half and half mixtures alternately to the batter, beginning and ending with the flour. Fold in the poppy seeds. Bake on the middle oven rack for 50-60 minutes (about 20 minutes for small tins) or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.
- To make the lemon glaze: Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
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