Glazed Poppy Seed Tea Cake Recipes

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GLAZED POPPY SEED TEA CAKE



Glazed Poppy Seed Tea Cake image

Provided by Kay Rentschler

Categories     dinner, dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 14

1 tablespoon flour; more for flouring pan
1/2 cup sliced blanched almonds
1 cup blue poppy seeds
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons finely grated lemon peel
6 tablespoons unsalted butter, softened; more for greasing pan
1/4 cup sugar
4 eggs, separated
1/4 cup milk
2 tablespoons milk
1 1/4 cups powdered sugar
Pinch salt

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.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 21 grams, TransFat 0 grams

POPPY SEED TEA CAKE



Poppy Seed Tea Cake image

Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they're minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it's the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it's pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid - store them in the freezer and taste a few before using them.

Provided by Dorie Greenspan

Categories     cakes

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

5 1/2 tablespoons/78 grams unsalted butter, melted and cooled, plus softened butter for the pan
1 1/2 cups/192 grams all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
Finely grated zest of 1 lemon or 1 tangerine, plus 2 tablespoons juice
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup/120 milliliters heavy cream, at room temperature
1/3 cup/47 grams poppy seeds
1 cup/120 grams confectioners' sugar
1 to 2 tablespoons lemon juice
1/2 teaspoon poppy seeds, for sprinkling

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.

POPPY SEED CAKE III



Poppy Seed Cake III image

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

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
4 eggs
½ teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
¼ cup poppy seeds

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

VICTORIAN CITRUS GLAZED POPPY SEED CAKE



Victorian Citrus Glazed Poppy Seed Cake image

Drizzled with a delicious brandied citrus glaze and served atop a fancy cut crystal pedestal cake stand that's strewn with rose petals and fresh lavender flowers, this solid, satisfying poppy seed cake makes a fitting tribute to a hearty traditional Victorian High Tea. Adapted from "Having Tea" by Tricia Foley.

Provided by BecR2400

Categories     Dessert

Time 1h40m

Yield 1 bundt or 10-inch tube cake, 10 serving(s)

Number Of Ingredients 16

1/2 cup dark poppy seed
1/2 cup milk
3/4 lb unsalted butter, softened
1 1/2 cups granulated sugar
2 tablespoons brandy
2 tablespoons grated lime rind
1 tablespoon grated orange rind
1 teaspoon dried lavender, powder (optional)
8 eggs, separated, at room temperature
2 cups sifted cake flour
1/4 teaspoon salt
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons brandy
1/3 cup superfine sugar
fresh organic lavender flowers (or roses, for garnish)

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.

Nutrition Facts : Calories 608.5, Fat 35, SaturatedFat 19.4, Cholesterol 223.7, Sodium 127.7, Carbohydrate 62.2, Fiber 1.9, Sugar 37.7, Protein 9.3

LEMON POPPY-SEED TEA CAKE



Lemon Poppy-Seed Tea Cake image

This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
  • In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

GLAZED LEMON POPPY-SEED CAKE



Glazed Lemon Poppy-Seed Cake image

Categories     Mixer     Citrus     Egg     Dessert     Bake     Quick & Easy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Butter a 9-inch round cake pan.
  • Whisk together flour, baking powder, lemon zest, and salt in a bowl.
  • Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
  • Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
  • Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
  • Serve warm or at room temperature.

POPPY SEED BREAD WITH GLAZE



Poppy Seed Bread with Glaze image

This recipe was given to my mom from our neighbor. The bread is so sweet and delicious! It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!

Provided by Christina Jun

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
3 tablespoons poppy seeds
1 ½ teaspoons butter flavored extract
1 ⅓ cups vegetable oil
3 eggs
1 ½ cups milk
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
¼ cup orange juice
½ teaspoon butter flavored extract
½ teaspoon almond extract
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  • Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
  • To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42 g, Cholesterol 24.5 mg, Fat 13.8 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 191.5 mg, Sugar 29.7 g

GLAZED CITRUS-POPPY SEED CAKE



Glazed Citrus-Poppy Seed Cake image

With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which will complement its sweet-tart flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h25m

Number Of Ingredients 15

Vegetable-oil cooking spray
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons fresh lemon zest, plus 2 tablespoons fresh lemon juice
2 teaspoons fresh orange zest
4 large eggs
1 cup heavy cream
2 teaspoons pure vanilla extract
3 tablespoons poppy seeds
1/4 cup fresh lemon juice (from 2 or 3 lemons)
1/4 cup orange juice (from 1 large orange)
3/4 cup sugar

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.

GLAZED LEMON POPPY SEED POUND CAKE



Glazed Lemon Poppy Seed Pound Cake image

This cake will just melt in your mouth, and has an awesome lemon flavour. Perfect for tea parties or bridal showers or that kind of thing if the kids don't eat it all first.

Provided by Semra22

Categories     Dessert

Time 1h20m

Yield 1 pound cake

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
4 eggs
2 teaspoons vanilla extract
1 1/4 cups butter
1/4 cup poppy seed
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/2 cup sugar

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.

Nutrition Facts : Calories 4784.5, Fat 270.8, SaturatedFat 155.5, Cholesterol 1464.6, Sodium 3484.8, Carbohydrate 535.8, Fiber 12, Sugar 309.8, Protein 65.3

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From melskitchencafe.com


GLAZED LEMON POPPY SEED BUNDT CAKE - PINTEREST
Pound Cake Recipes. Cupcake Cakes. Bundt Cakes. Kathie sent you a Pin! Sweet & Spicy Bacon Wrapped Chicken Tenders - one of the best things we ate last week. Only 4 simple ingredients - chicken, bacon, brown sugar and chili powder. ela4765. E. E Alexander.
From pinterest.com


GLAZED MINI LEMON POPPYSEED TEA CAKES - SIMPLE BITES | RECIPE
Baking & Spices. 1 1/2 cups All-purpose flour. 1 tsp Baking powder. 1/8 tsp Baking soda. 1 tbsp Poppy seeds. 1 cup Powdered sugar. 1 cup Raw cane sugar. 1/2 tsp Sea salt, fine. 1/2 tsp Vanilla extract, pure.
From pinterest.com


GLAZED ORANGE POPPY SEED BARS RECIPE - RECIPES.NET
Something fresh and tangy, this poppy seed bars recipe is something you'd love to. Made of orange bars with orange and vanilla glaze.
From recipes.net


LEMON POPPY SEED CAKE - ONCE UPON A CHEF
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 …
From onceuponachef.com


GLAZED POPPY SEED TEA BREAD | RECIPES CROCK POT
this poppy seed breadstuff gets it's absolutely wonderful flavour from almond extract instead. And the almond flavour is soooooooo good. And too hence it gets an extra jounce of moistness from a citrus-sugar glaze made alongside freshly-squeezed orangish juice.
From recipes-crock-pot76380.blogspot.com


THIS CAKE IS A TASTE OF A VANISHING NEW YORK - THE NEW YORK TIMES
2022-01-05 The batter is mixed by hand, and it’s a pleasure to make. As each ingredient is stirred in, it takes on a different look, until with the addition …
From nytimes.com


LEMON POPPY SEED ROSE BUNDT CAKE RECIPE NO GLAZE
All cool recipes and cooking guide for Lemon Poppy Seed Rose Bundt Cake Recipe No Glaze are provided here for you to discover and enjoy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good …
From recipeshappy.com


LEMON POPPYSEED TEA CAKE - KERRYGOLD
Pour the batter into the prepared loaf pan, and bake for 50-55 minutes until deeply golden brown. Allow the cake to cool completely before pouring on the glaze. Make the glaze: in a small bowl, combine the powdered sugar, fresh lemon juice, salt, and vanilla extract. Whisk together until smooth. Pour the glaze over the cool cake.
From kerrygoldusa.com


RECIPE LEMON POPPY SEED LOAF CAKE
Sift the flour and baking powder. Add poppy seeds, and mix. Put the dough into a mold (20-22cm | 7.87-8.66 inch round or 10*25cm 3.94*9.84 inch rectangle). Bake the loaf cake in the oven preheated to 338F (170C) for about 50-60 minutes until a dry toothpick. For the glaze, mix the lemon juice and powdered sugar. Apply to the cooled cake.
From whereiscake.com


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