Poppy Seed Citrus 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.

CITRUS POPPY-SEED CAKE

Steps:

• Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
• Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
• Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
• Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
• Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
• To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.

LEMON-POPPY SEED COFFEE CAKE

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 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.

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.

MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE

Steps:

• Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
• CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
• Sift together the dry ingredients in a separate bowl.
• Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
• Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
• Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
• Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
• ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
• Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

POPPYSEED LEMON CAKE

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.

LEMON POPPYSEED CAKE

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.

RUM-DOUSED LEMON POPPY-SEED CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a 10" tube pan or bundt pan.
• In large bowl, beat together butter, cream cheese until well blended.
• Mix in sugar, eggs, and lemon rind until light and fluffy.
• In seperate bowl sift, flour and baking powder, stir into butter mixture.
• Add in poppy seeds.
• Bake 55 to 60 minutes.
• Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
• Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
• Cover and let stand 2 or 3 hours before serving.
• Serve with a dollop of whipped cream.

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.

VICTORIAN CITRUS GLAZED POPPY SEED CAKE

Steps:

• Soak the poppy seeds in the milk for 4 hours or more. Rinse the seeds under cold running water, and then drain well.
• Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or a 10-inch tube pan.
• Cream the butter and gradually beat in 1 1/4 cups granulated sugar. Beat in the brandy, grated lime and orange rinds, lavender powder and poppy seeds. Add the egg yolks, one at a time, beating well after each addition.
• Continue beating for about 5 minutes, or until the mixture is very light and creamy.
• In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat until the peaks are stiff but not dry.
• Sift the flour and salt over the egg yolk mixture a third at a time, folding in after each addition. Gently fold in a quarter of the egg whites; then fold in the rest.
• Pour the batter carefully into the prepared pan. Bake 1 hour, or until a toothpick comes out clean when tested in the center. If you like a tangy cake,make a syrup by combining the lime juice and orange juice (and brandy!) in a glass measuring cup; stir in the superfine sugar until it has completely dissolved.
• Immediately upon removing from the oven, prick the top of the cake with a long-tined fork or thin skewer and pour the citrus-brandy syrup all over the top to cover it completely. Allow syrup to soak in and let stand until cool, about 1 hour, before removing pan. Place cake on serving platter and garnish with sprigs of fresh edible flowers.