Lemon Glazed Poppy Seed Ring Recipes

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LEMON GLAZE FOR CITRUS POPPY-SEED CAKE



Lemon Glaze for Citrus Poppy-Seed Cake image

Use this to lemon glaze for our Citrus Poppy-Seed Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2/3 cup

Number Of Ingredients 2

1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice

Steps:

  • Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick.

LEMON POPPYSEED MUFFINS WITH LEMON GLAZE



Lemon Poppyseed Muffins with Lemon Glaze image

Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.

Provided by miamimrp

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
¾ cup white sugar
2 lemons, zested and juiced
2 tablespoons poppy seeds
2 ⅔ teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
⅓ cup sour cream
⅓ cup vegetable oil
1 egg
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
  • Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
  • While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 40.6 g, Cholesterol 17.3 mg, Fat 8.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 236.5 mg, Sugar 24 g

LEMON POPPYSEED GLAZE



Lemon Poppyseed Glaze image

Shortbread is rarely iced, but the holidays are reason enough to dress them up with glaze. Use this glaze with our Lemon Poppyseed Glazed Balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 4

1 cup confectioners’ sugar
1/4 cup heavy cream
1 tablespoon lemon juice
1 teaspoon poppyseeds

Steps:

  • Whisk together the sugar, cream, and lemon juice until well combined and no lumps remain. Stir in the poppyseeds, and use immediately, or refrigerate up to 2 days.

DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING



Deluxe Lemon Poppy Seed Rolls with Raspberry Filling image

Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.

Provided by Heather Savage

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 16

¾ cup milk
1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon poppy seeds
1 lemon, zested
2 teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
¼ cup unsalted butter, at room temperature
1 ¼ teaspoons salt
½ cup seedless raspberry jam
½ cup confectioners' sugar
½ tablespoon milk
½ tablespoon lemon juice
¼ teaspoon vanilla extract

Steps:

  • Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
  • Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
  • Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
  • Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g

GLAZED LEMON POPPY SEED MUFFINS



Glazed Lemon Poppy Seed Muffins image

Make and share this Glazed Lemon Poppy Seed Muffins recipe from Food.com.

Provided by Laka

Categories     Dessert

Time 25m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 14

2 tablespoons lemon zest
1/2 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons poppy seeds
2 eggs
1/2 cup kefir or 1/2 cup Greek yogurt
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled
3 1/2 tablespoons fresh lemon juice
1 1/2 cups powdered sugar, sifted
3 tablespoons fresh lemon juice

Steps:

  • In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds.
  • In a separate bowl, mix and combine eggs, kefir and vanilla extract. Add cooled, melted butter. Mix and combine.
  • Add lemon juice and stir to combine all liquids.
  • Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
  • Spoon batter into 12 muffin tin cups lined with paper liners. Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners.
  • Lemon glaze: combine sifted powdered sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.

Nutrition Facts : Calories 476.6, Fat 18.5, SaturatedFat 10.4, Cholesterol 102.7, Sodium 355.9, Carbohydrate 73, Fiber 1.7, Sugar 46.8, Protein 6.1

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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