POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
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 COFFEE CAKE
All it takes is the addition of nuttiness from poppy seeds and brightness from lemon to give your classic coffee cake a new springy twist. Nutmeg is the secret ingredient that ties together the sweet and salty buttery oat topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 slices of cake
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish.
- Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
- Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
POPPY SEED CAKE
If I would need to choose one cake in the whole world it would be poppy seed cake. You might have difficulties finding ground poppy seed in your country as it is forbidden in some as it is said to be addictive. This is a fact in my country of emigration so please think of me when you have your helping on this wonderful cake! NOTE: Semolina is wheat flour
Provided by Iceland
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 200°celcius.
- Mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed.
- Grind some lemon peel into the dough.
- Butter the baking tray (any form will do but I like to have it in a long one or a Gugelhupf one) and put the dough mixture in it.
- Bake the cake for about 45 minutes.
- Check on a needle if it is ready.
- You can also use orange marmalade--that works great as well.
- If you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!
POPPYSEED CAKE
Steps:
- Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;
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.
POPPY SEED CAKE
This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother.
Provided by Dee514
Categories Dessert
Time 1h40m
Yield 1 Cake
Number Of Ingredients 11
Steps:
- In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
- Cool.
- Cream butter/margarine and sugar until light and fluffy.
- Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
- Blend in sour cream and vanilla.
- Sift together flour, baking soda, baking powder, and salt.
- Gradually add poppy seed mixture to dry mixture, beating well.
- Beat egg whites until stiff and fold into batter.
- Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Cool in pan for 5 minutes.
- Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 5820.4, Fat 318.2, SaturatedFat 160.2, Cholesterol 1435.2, Sodium 5697.2, Carbohydrate 677.9, Fiber 22.8, Sugar 415.1, Protein 92.4
POPPY SEED AND LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
- Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form.
- Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate.
- Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.
Nutrition Facts : Calories 362, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 101 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 7 grams, Sugar 67 grams
POPPY SEED CAKES
Steps:
- In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.
- In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.
- In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.
- Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.
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 POPPYSEED CAKE
Provided by Food Network
Categories dessert
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 12
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.
UKRANIAN POPPY SEED CAKE
This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
- Preheat over to 350 degrees.
- Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients (flour, baking powder and salt).
- AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
- Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Nutrition Facts : Calories 188.4, Fat 10.7, SaturatedFat 5.5, Cholesterol 48.2, Sodium 163.2, Carbohydrate 20.8, Fiber 0.7, Sugar 11.8, Protein 3.1
FLOURLESS POPPY SEED CHOCOLATE CAKE
Here is another yummy gluten-free cake perfect for Valentine's Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake and keep it at room temperature overnight.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
- Drain well using a coffee filter. Set aside.
- In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
- In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
- Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
- In another medium bowl, beat egg yolks and coconut sugar until smooth.
- Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
- Add poppy seeds and mix. Add almond meal and salt and mix.
- Fold in the egg whites and mix until blended.
- Bake for about 40 minutes. Cool and remove the cake from the pan.
- Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
- Infuse love and serve with whipped cream and/or ice cream if desired.
POPPY SEED CHIFFON CAKE
Make and share this Poppy Seed Chiffon Cake recipe from Food.com.
Provided by Maureen Heon
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak poppy seeds in 1C boiling water, cool.
- Beat egg whites w/cream of tartar until stiff.
- sift together dry ingredients.
- make a well in dry ingred.
- add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
- Fold mixture into egg whites, do NOT stir.
- Pour into ungreased tube pan.
- Bake at 350 Degrees for 1-1 1/4 Hour.
- Frost w/whipping cream or cream cheese frosting.
LEMON POPPYSEED CAKE
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
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 & POPPY SEED CAKE
A moist drizzle loaf cake that compliments a nice cup of tea!
Provided by louiza201
Time 1h30m
Yield Serves 8
Number Of Ingredients 9
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.
SOLO POPPY SEED CAKE
This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!
Provided by Wicked Creations
Categories Dessert
Time 1h45m
Yield 1 bundt, 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
- Add poppy seed filling and beat until blended.
- Beat in egg yolks one at a time, beating well after each addition.
- Add vanilla and sour cream and beat just until blended.
- In a small bowl, blend flour, baking soda and salt.
- Add flour mixture to poppy seed mixture gradually beating well after each addition.
- In a separate bowl, beat whites with electric mixer untill stiff peaks form.
- Fold whites into batter and spread in prepared pans.
- Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
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
POPPY SEED CAKE
Make and share this Poppy Seed Cake recipe from Food.com.
Provided by Chuck Steak
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Mix all of the ingredients in order. Add 1/2 t. cinnamon to batter.
- Pour into greased tube pan.
- Bake approx 1 hour, 15 minutes at 350.
- Frosting: Beat 1-2 lrg bricks of cream cheese with at least 1-1/2 Celsius powdered sugar til smooth and thick for frosting.
Nutrition Facts : Calories 7882.4, Fat 358.9, SaturatedFat 66, Cholesterol 951.8, Sodium 3899.4, Carbohydrate 1084, Fiber 10.8, Sugar 593.8, Protein 96.8
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