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
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
LEMON POPPY SEED DESSERT CAKE
This cake is cool, refreshing, light and lemony! Made easy with cake mix and instant pudding, a lemon poppy sheet cake is topped with lemon pie filling and then with a fluffy layer of lemon mousse.
Provided by Bea Gassman
Categories Desserts Cakes Lemon Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Spread lemon pie filling over the cooled cake.
- In a large bowl, mix instant lemon pudding with milk. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping. Spread over pie filling. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 654.9 calories, Carbohydrate 87.2 g, Cholesterol 139 mg, Fat 31.4 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 9.9 g, Sodium 606 mg, Sugar 61.9 g
POPPY SEED LEMON PIE
Finish off a summer meal with the fresh-squeezed flavor of pretty Poppy Seed Lemon Pie from our Test Kitchen. Guests will love this tangy, light and refreshing finale to dinner...and never guess how simple it is to prepare. For added convenience, make it ahead of time and tuck in the fridge...then you can both chill out until serving!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat milk and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust. , Add poppy seeds and food coloring if desired to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 371 calories, Fat 15g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 53g carbohydrate (45g sugars, Fiber 0 fiber), Protein 5g protein.
FROM SCRATCH LEMON-POPPY SEED COFFEE CAKE
This luscious coffee cake may be baked in a large cake pan or a Bundt pan. Goes great with an omelet and fresh strawberries for brunch. Recipe & photo: Bettycrocker.com
Provided by Ellen Bales
Categories Other Desserts
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, stir all ingredients, except pie filling, powdered sugar and 2 Tbsp. milk, until blended; beat vigorously with spoon for 30 seconds.
- 2. Spread two-thirds of the batter (about 2-1/4 cups) in a greased 13x9-inch pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling; lightly spread (batter will not cover pie filling completely).
- 3. Bake in a preheated 350-degree oven for 25 to 30 minutes, or until golden brown.
- 4. In a small bowl, mix powdered sugar and 2 Tbsp. milk until smooth; drizzle over warm coffee cake. Serve warm or cool.
LEMON-POPPY SEED ROLLS
This recipe takes iced cinnamon rolls and gives them a fresh twist by replacing the cinnamon and sugar swirl with canned poppy seed filling and fresh lemon. Canned poppy seed filling can be found in the baking aisle and is a thick mixture of sweet syrup and crunchy poppy seeds. It's great in this recipe because there is no need to add any additional sugar to the filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 12 lemon-poppy seed rolls
Number Of Ingredients 16
Steps:
- Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
- Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
- Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
- Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
- Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
- Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.
LEMON-POPPY SEED BARS
Provided by Bill Telepan
Categories Mixer Egg Dessert Bake Picnic Kid-Friendly Mother's Day Lemon Chill Potluck Poppy Coffee Grinder Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 large bars
Number Of Ingredients 22
Steps:
- Make crust:
- 1. Preheat the oven to 350°F
- 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed. Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour. Mix until just combined.
- 3. Spread the dough into the bottom of an 8 by 8-inch pan, patting with your fingers and smoothing the top with an offset metal or rubber spatula if necessary.
- 4. Bake until light golden brown around the edges, 18 to 20 minutes. Remove from the oven and let cool on a wire rack. Do not turn off the oven.
- Make poppy seed layer:
- Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat. Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy. Add the butter and stir until incorporated. Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.
- Make lemon filling:
- 1. Place 3/4 cup cold water and the cornstarch into a medium nonreactive saucepan and whisk to dissolve the cornstarch.
- 2. Add the sugar and egg yolks and whisk to combine. Over medium heat, stirring constantly, bring the mixture to a boil and let boil for 2 minutes. Remove from the heat.
- 3. Add the lemon juice, lemon zest, and butter. Whisk until smooth. Pour the lemon filling evenly over the poppy seed layer.
- Make topping:
- 1. Using a handheld mixer or in a the bowl of an electric mixer, whip the eggwhites on medium-high speed. When the whites peak softly, slowly add the sugar. Continue whipping until firm (but not stiff) peaks are formed.
- 2. Fold in the cornstarch, and then the poppy seeds. Cover the lemon filling completely and dab the top to make attractive swirled points. Bake until the meringue browns, about 18 minutes. Cool and refrigerate until firm, at least 2 hours. Cut into 8 large bars.
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
POPPY SEED PIE
This is a combination of recipes that I've found. If you can't find ground poppyseeds, use a spice mill or coffee grinder with whole poppyseeds.
Provided by Mysterygirl
Categories Pie
Time 28m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In the top of a double boiler, over medium heat, mix the poppyseeds, milk and salt.
- Cook for 5 minutes over boiling water.
- Remove from heat.
- Beat egg yolks until creamy in a bowl.
- Temper the egg yolks by stirring in some of the hot mixture, then add the egg yolks into the hot mixture stirring so that the egg yolks don't cook (This is very important because you don't want scrambled eggs here) Mix the sugar& cornstarch together, then add them, the butter and cream to the hot mixture.
- Pour into the pre-baked pie shell.
- In a small bowl, combine the sugars.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase mixer speed to medium-high.
- Beat until the egg whites form firm peaks, then add the sugar mixture, gradually and slowly.
- Add the vanilla.
- Beat the whites until thick and glossy, about 30 seconds longer.
- Carefully spread the meringue over the filling, being sure to cover the pie entirely.
- Bringing the meringue to the edges will ensure that the filling is"sealed".
- Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
Nutrition Facts : Calories 321.5, Fat 18.1, SaturatedFat 5.4, Cholesterol 91.1, Sodium 86.7, Carbohydrate 34.2, Fiber 2.4, Sugar 28, Protein 8.2
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