Glazed Poppy Seed Tea Cake Recipes

LEMON POPPY SEED BUNDT CAKE

Steps:

• Prepare oven and bundt cake pan: Preheat oven to 350°F. Spray a bundt cake pan generously with cooking spray and set aside.
• Combine dry ingredients: In a large bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.
• Mix wet ingredients: In the bowl of your mixer add the sugar and lemon zest. Using the whisk attachment whisk for a couple minutes until the lemon zest and sugar are well blended. Add the butter and beat until mixture is light and fluffy, about 4 minutes.
• Add the buttermilk and eggs to the mixer and mix well for about 2 to 3 minutes until smooth.
• Combine wet and dry: Add half the flour mixture to the mixer and mix until well incorporated. Add the remaining flour and continue mixing until well incorporated. Pour batter into the prepared baking pan.
• Bake: Bake for 55 to 65 minutes or until an inserted toothpick in the center of the loaf comes out clean.
• Make glaze: While the cake is baking, make the lemon glaze by whisking the powdered sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
• Wait before taking the cake out of the pan: Take the cake out of the oven and let it sit in the bundt pan for 10 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool for a bit for about 10 to 20 minutes.
• Drizzle with lemon glaze and serve: Drizzle the cake with the lemon glaze, cut into slices and serve.

GLAZED POPPY SEED TEA CAKE

Steps:

• Place oven rack in middle position; heat oven to 300 degrees. Grease and flour one 8-inch round cake pan. Spoon flour and almonds into clean spice grinder, and process to fine meal. Transfer to medium bowl. Spoon a third of the poppy seeds into grinder, and process to break them open, adding them to almonds and flour. Repeat with remaining poppy seeds. Fluff, and separate clumps. Stir salt, cinnamon, allspice and lemon peel into ground mixture. Set aside.
• In bowl of mixer with paddle attachment, beat butter on medium speed until light and fluffy, about 40 seconds. Scrape down bowl, add 3 tablespoons sugar and beat until smooth and light, 2 minutes. Add egg yolks one by one, beating well after each addition. Scrape down mixture with rubber spatula.
• With machine on low speed, add poppy seed mixture in three equal parts and milk in two, starting and ending with poppy seed mixture. Scrape down batter with rubber spatula, and set aside.
• In a separate bowl, beat 2 egg whites on medium speed with whisk attachment until foamy. (Save remaining whites for another use.) With machine running, add 1 teaspoon sugar; continue beating until soft peaks form, sprinkle in 2 remaining teaspoons sugar and beat until peaks are shiny and supple.
• Stir a fourth of the egg whites into cake batter with rubber spatula. Fold in remaining whites, and turn batter into cake pan, smoothing top. Bake until cake is light brown on surface and tests clean with toothpick, 35 to 40 minutes. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan onto rack and cool completely.
• Combine ingredients for glaze in small bowl, and whisk until smooth. Pour glaze all at once on surface of cooled cake, and smooth with small spatula. Let glaze become firm, slice cake and serve.

LEMON POPPY SEED CAKE

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch Bundt pan with non-stick cooking spray and dust with sugar. Be sure the entire pan is coated (see note below).
• In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
• In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
• Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula. Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
• While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
• Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. When the cake is cool, carefully transfer it to a serving platter.
• To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners' sugar if necessary to make a thick, opaque glaze (it should be thicker than you'd think -- you want it the consistency of honey or molasses). Drizzle the glaze over the top of the cake, letting it drip down the sides. Let the glaze harden before slicing and serving the cake, about 15 minutes. The cake will keep nicely for 3 days if kept covered on the countertop.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Note: You'll need 3 large lemons for this recipe
• Note: As the recipe indicates, I grease the Bundt pan with nonstick cooking spray and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
• Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

GLAZED LEMON POPPY SEED POUND CAKE

Steps:

• In large bowl, combine 1 cup sugar, flour, baking powder and salt.
• In medium bowl, combine milk, eggs, and vanilla and beat lightly.
• Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
• Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
• Beat in poppy seeds and lemon zest.
• Spoon batter into a loaf pan and smooth the top.
• Bake at 325 degrees for 45 minutes or till done (test with toothpick).
• Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
• Brush 3/4 of the glaze onto the cake while still in the pan.
• Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.

POPPY SEED TEA CAKE

Steps:

• Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour an 8 1/2-inch loaf pan. Place the pan on 2 stacked baking sheets or an insulated baking sheet.
• Whisk together the flour, baking powder and salt in a small bowl. Put the sugar in a large bowl, add the lemon or tangerine zest, and rub together with your fingers until the sugar is moist and aromatic. Add the eggs, one by one, whisking each vigorously before adding the next. Whisk in the juice and vanilla, and then whisk in the heavy cream until smooth.
• Add the flour mixture in 3 additions, using the whisk to gently stir the dry ingredients into the batter. When the flour is incorporated, add the butter in 2 additions, again stirring gently with the whisk. You should have a thick, smooth, shiny batter. Switch to a flexible spatula and stir in the poppy seeds. Scrape the batter into the pan.
• Bake until the cake has risen and cracked along the center and, most important, a tester inserted deep into the cake comes out clean, 60 to 70 minutes. Take a look at it after about 45 minutes and tent it loosely with foil if it's getting too dark too fast.
• Transfer the pan to a rack, cool for 5 minutes, and then run a table knife between the cake and the sides of the pan. Unmold the cake, then turn it right side up onto the rack. Cool to room temperature.
• Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.

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.

GLAZED CITRUS-POPPY SEED CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then beat in lemon juice. Reduce speed to low, and beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour mixture. Stir in poppy seeds.
• Pour batter into cake pan, and bake until a toothpick inserted into center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan 30 minutes. Unmold, and let cool completely on a wire rack, about 1 hour.
• Make the glaze: Boil juices in a small saucepan until reduced to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake.

LEMON GLAZED POPPY SEED COFFEE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Place oven rack in upper middle position. Butter loaf pan.
• In a small saucepan, combine poppy seeds and milk. Bring to a simmer, then remove from heat and let stand 10 minutes.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, egg yolk, and vanilla until combined. Add flour mixture and beat until just combined. Beat in poppyseeds and milk. Stir in lemon zest.
• Pour batter into prepared loaf pan and bake until a cake tester comes out clean, about 45 minutes. While cake is still warm, whisk together confectioners sugar and lemon juice. Pour over cake. Let cool 10 minutes in pan, then remove to a rack to finish cooling.

PALEO LEMON POPPYSEED BUNDT CAKE

Steps:

• Preheat the oven to 350° degrees Fahrenheit and set an oven rack in the middle position.
• Grease a 12-cup bundt pan or 2 loaf pans with butter and dust with tapioca flour.
• In a medium bowl, whisk together the flours, poppyseed, baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment cream butter (or coconut oil) and honey together. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
• In a small bowl, combine the zest and juice of four lemons.
• With the mixer on low speed, beat in 1/3 of the flour mixture, then 1/3 of the lemon mixture and combine well. Repeat with another third of the flour, then another third of the lemon mixture. Finally, beat in the remaining flour and lemon mixture. Scrape down the sides of the bowl and give another stir to make sure all ingredients are combined well.
• Pour the batter into greased and floured pan(s) and smooth with a spatula.
• Bake for approximately 50 minutes or until toothpick comes out clean.
• Cool the cake in the pan for 15 minutes on a rack.
• Invert the warm cake onto a cooling rack and allow to cool completely (approx.. 1 hour - don't rush as the glaze will just melt straight into the cake if it's too warm)
• Mix all ingredients with a fork until smooth. Spoon the glaze over the top of the cake(s), letting it drizzle down the sides. Give a few minutes to set.