Lemon Poppy Pound Cake Recipes

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LEMON POPPY SEED POUND CAKE



Lemon Poppy Seed Pound Cake image

Make and share this Lemon Poppy Seed Pound Cake recipe from Food.com.

Provided by naomi olandese

Categories     Dessert

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons milk
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups cake flour, sifted
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon, zest of, grated, loosely packed
3 tablespoons poppy seeds
13 tablespoons unsalted butter, at room temperature
1/4 cup sugar (plus 2 Tbsp)
1/4 cup fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan.
  • Lightly combine the milk, eggs, and vanilla in a medium-size bowl.
  • In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds.
  • Mix on low speed for 30 seconds to blend.
  • Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
  • Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute. Scrape down the sides of the bowl.
  • Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.
  • Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
  • Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan). To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall). When the cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
  • As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.
  • Cool the cake in the pan for 10 minutes.
  • Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack.
  • Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.
  • Brush the sides with the remaining syrup and allow the cake to cool completely.
  • Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.

LEMON POPPY POUND CAKE



Lemon Poppy Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 10

3/4 cup butter
1 1/2 cups granulated sugar
3 large eggs
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sour cream
2 lemons, rind only
2 teaspoons poppy seeds

Steps:

  • Preheat oven 350 degrees F.
  • Grease (or spray) and flour 10-inch bundt or tube pan. Cream butter and sugar until fluffy. Add eggs 1 at a time beating well after each addition. Sift together dry ingredients. Add all at once to butter mixture. Blend just until smooth. Add sour cream, lemon rind, and poppy seeds. Blend just until smooth. Bake for approximately 1 hour. Let cool in pan before removing.

LEMON POPPY SEED POUNDCAKE



Lemon Poppy Seed Poundcake image

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
  • In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
  • Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
  • Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams

LEMON POPPY SEED POUND CAKE



Lemon Poppy Seed Pound Cake image

Provided by Rose Levy Beranbaum

Categories     Cake     Citrus     Dessert     Bake     Easter     Mother's Day     Lemon     Shower     Poppy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

All ingredients should be at room temperature.
3 tablespoons milk (1.5 ounces = 45 grams)
3 large eggs (scant 5 fluid ounces = 5.25 ounces = 150 grams, weighed without shells)
1 1/2 teaspoons vanilla (6 grams)
1 1/2 cups sifted cake flour (5.25 ounces = 150 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3/4 teaspoon baking powder (3.7 grams)
1/4 teaspoon salt
1 tablespoon loosely packed grated lemon zest (6 grams)
3 tablespoons poppy seeds (1 ounce = 28 grams)
13 tablespoons unsalted butter, must be softened (6.5 ounces = 184 grams)
Lemon Syrup:
1/4 + 2 tablespoons sugar (2.75 ounces = 75 grams)
1/4 cup freshly squeezed lemon juice (2 ounces = 63 grams)
Equipment:
One 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups) - most attractive size - or any 6-cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl lightly combine the milk, eggs, and vanilla.
  • In a large mixing bowl combine the dry ingredients, including the lemon zest and poppy seeds, and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
  • Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
  • Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
  • To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or a single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup:
  • In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.
  • **Note:**This cake is very attractive made in individual portions. A 6-cake Bundt-lette pan is the perfect size. This recipe will make 6 individual cakelettes, which require about 20 minutes to bake.
  • Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle. In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle. In a 6-cup fluted tube: 2 1/4 inches in the middle.
  • Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen.
  • Complementary Adornment: A simple dusting of powdered sugar.
  • Serve: Room temperature.
  • Pointers for Success:
  • • Use cake flour that does not already contain leavening. Do not use self-rising cake flour.
  • • Use superfine sugar for finest texture.
  • • Use fresh baking powder.
  • • Measure or weigh ingredients carefully.
  • • If using a hand-held mixer, beat at high speed.
  • • Use the correct pan size.
  • • For very even layers and maximum height use Magi-Cake Strips.
  • • Check for accurate oven temperature.
  • • Use correct baking time; do not overbake.
  • • Be sure to use a wooden toothpick to test for doneness. The cake will spring back when pressed lightly in the center even before it is done. If the cake is underbaked, it will have tough, gummy spots instead of a fine, tender crumb.

LEMON POPPYSEED POUND CAKE



Lemon Poppyseed Pound Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

3 tablespoons milk
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted bleached cake flour (sifted into the cup, then leveled off)
3/4 cup superfine sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
3 tablespoons poppy seeds
13 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1/4 cup lemon juice, freshly squeezed
Fresh Blueberry Glaze, recipe follows
2 1/2 cups fresh blueberries
2 teaspoons arrowroot
1/4 cup sugar
1/3 cup water
1 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, lightly combine the milk, eggs and vanilla. In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2-inch from the top of the 4-cup loaf pan. Bake 55 to 65 minutes at 350 degrees (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Be sure to use a wooden toothpick to test for doneness. (The cake will spring back when pressed lightly in the center even before it is done. If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.) Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly.
  • Slice with a thin sharp knife into thin slices. Serve with Fresh Blueberry Glaze and lightly whipped cream.
  • Rinse the berries and allow them to dry thoroughly on paper towels. Place the berries in a bowl. In a medium saucepan, stir together the arrowroot and sugar. Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened. With arrowroot this will happen before the boil. Remove the pan from the heat and add the blueberries all at once, tossing until coated with the glaze. The berries will turn a bright blue. Empty the berries into a colander or strainer to drain away any excess glaze not clinging to berries.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

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

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

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 POUNDCAKE



Lemon-Poppy Poundcake image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

3 cups sifted cake flour
1/3 cup poppy seeds
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 2/3 cups sugar
6 large eggs
1/2 cup buttermilk
3 tablespoons lemon zest
2 teaspoons lemon extract
Lemon-zest glaze (see recipe)

Steps:

  • Preheat the oven to 350 degrees. Grease and flour a large tube pan with a removable bottom. In a medium bowl, whisk together the flour, poppy seeds, baking powder and salt. Set aside.
  • In another bowl, cream the butter and sugar, beating until the mixture is fluffy and light-colored. Beat in the eggs, one at a time, beating well after each addition. Beat in the buttermilk, lemon zest and lemon extract. In 3 additions, beat in the flour mixture, stopping occasionally to scrape down the sides of the bowl.
  • Spoon the batter evenly into the prepared pan and bake until the cake is lightly browned and a cake tester or wooden toothpick inserted into the center of the cake is removed clean, about 50 to 55 minutes. Cool the cake in the pan for 5 minutes. Run a thin-bladed knife around the edges and bottom of the pan to loosen the cake. Invert, tapping the pan to release the cake. Place the cake on a wire rack to cool completely. Drizzle the top with the lemon-zest glaze, place on a cake plate and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 250 milligrams, Sugar 29 grams, TransFat 1 gram

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

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

LEMON-POPPY SEED CAKE



Lemon-Poppy Seed Cake image

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
  • Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
  • In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g

MOIST LEMON POPPY SEED CAKE



Moist Lemon Poppy Seed Cake image

This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 9

2 ¼ cups cake flour
1 ⅛ cups white sugar
1 teaspoon salt
1 ½ tablespoons lemon zest
4 ½ tablespoons poppy seeds
1.313 cups unsalted butter, softened
5 eggs
¾ cup white sugar
¾ cup lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
  • Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  • In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
  • Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g

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From handletheheat.com


LEMON POPPY SEED POUND CAKE - #FOODBYJONISTER
2018-11-15 While the pound cake cools, make the lemon drizzle. In a large bowl, combine 1 cup of sifted powdered sugar and the juice of half a lemon. Use a whisk to combine, keep whisking until al of the powdered sugar has been absorbed.
From foodbyjonister.com


KETO POPPYSEED POUND CAKE - FITTOSERVE GROUP
2022-05-02 Pour cake batter into an 8 x 5-inch loaf pan or one 8-inch cake pan. Bake for 35-45 minutes or until an inserted toothpick comes out clean. Allow the cake to cool on a baking rack for at least 15 minutes before drizzling the lemon glaze onto the pound cake. Sprinkle the teaspoon of poppy seeds over the top of the pound cake.
From fittoservegroup.com


MEYER LEMON AND POPPY SEED POUND CAKE RECIPE - SPOON FORK …
2013-11-08 Preheat oven to 350˚F. Place all dry ingredients, except poppy seeds, into a large mixing bowl and whisk together. Set aside. In a stand mixer with a paddle attachment or an electric hand mixer cream together butter and sugar. Add eggs and yolk, one at a time, scraping down bowl after each addition.
From spoonforkbacon.com


LOAF PAN LEMON EXTRACT POPPY SEED BUTTERMILK POUND CAKE
2021-05-08 Instructions. Preheat the oven to 325°F. To a large bowl add the butter, sugar, salt, and baking powder. Using a whisk or electric mixer, beat until fluffy and doubled in size, about 3 minutes. Beat in the eggs - make sure they are fully incorporated. Stir in the buttermilk and lemon extract. (The butter will curdle. This is completely normal.)
From beatbakeeat.com


LEMON, POPPYSEED & RADLER POUND CAKE - THE BEER STORE
1. Place rack in centre of oven and preheat to 350°F. Grease an 8- by 4-inch loaf pan with unsalted butter; using a long piece of parchment paper, line bottom and long sides of pan, allowing excess to stick up and create “handles” along rim. 2. In a medium bowl, sift together flour, baking powder and salt.
From thebeerstore.ca


LEMON POPPY SEED POUND CAKE | THE BEWITCHIN' KITCHEN
2021-04-06 Instructions. Pre-heat oven to 350 degrees. Grease and flour your loaf pan. Whisk together sugar and lemon zest in a medium to large bowl. For the gluten free version use 1/4 cup Truvia. Add almond milk (or regular milk), vegetable oil, vanilla extract, poppy seeds, and lemon juice in a medium to large bowl.
From thebewitchinkitchen.com


LEMON POPPY SEED POUND CAKE - EASY AND DELICIOUS RECIPES
2019-04-05 Add sour cream, eggs, lemon juice, vegetable oil, vanilla extract and lemon zest; mix on low speed until well combined. Add flour mixture; mix on low speed until well combined. Pour batter into prepared baking pan. Bake for 50-55 minutes, or until a toothpick inserted into cake comes out mostly clean. Let cake cool for 30 minutes before ...
From spicedblog.com


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


LEMON POPPY BUNDT CAKE RECIPE | REAL SIMPLE
Step 1. Preheat the oven to 350°F. Butter and flour a 12-cup Bundt pan, tapping out the excess flour. In a food processor, pulse together the flour, sugar, poppy seeds, baking powder, and salt. Add the butter and pulse to form pebble-size pieces. Advertisement. Step 2. Whisk together the yogurt, eggs, and lemon zest.
From realsimple.com


LEMON POPPY SEED POUND CAKE - EAT LOVE NAMASTE
Step 3: In a medium-large bowl, whisk together room temperature butter, eggs, heavy cream, vanilla extract, sugar, lemon juice, and zest. Add dry ingredients on top and carefully mix with a spatula. Do Not Over Mix. Step 4: Transfer the batter to the prepared pan and bake for about 55 minutes to 1 hour.
From eatlovenamaste.com


LEMON POPPY SEED CAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F, and crease a 10-cup Bundt pan, a 6-well Bundlette pan, or a 9" x 5" loaf pan. Whisk together the flour, baking powder, and salt. Stir in the poppy seeds. In a separate bowl, beat the oil and sugar together for about a minute, using an electric mixer. Add the eggs and beat at high speed for 3 minutes ...
From kingarthurbaking.com


LEMON POPPY SEED POUND CAKE - DELIGHTFUL E MADE
Fold in the poppy seeds to the batter. Spread the batter into the prepared pan. Bake at 350 for 55-58 minutes or until toothpick inserted to the loaf comes out clean and crumb-free. Let the cake cool for 10-15 minutes. Run a knife around the edges, and …
From delightfulemade.com


LEMON POPPYSEED MINI POUND CAKES RECIPE - REILY PRODUCTS
Directions. Preheat oven to 325℉. Spray 8 mini loaf pans (3.75×2.25×1.25 in.) or 2 standard loaf pans (9x5x3 in.) with nonstick cooking spray with flour. Sift the flour, baking powder and salt together into a small bowl; repeat twice more (ingredients should be sifted together 3 times). In a separate bowl, combine sugar with lemon juice and ...
From reilyproducts.com


LEMON POPPY SEED POUND CAKE - HOME COOKING ADVENTURE
2017-01-06 This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break. While still warm the pound cake is brushed with a sweet lemony syrup which brings more moisture and flavor to it. Also, the poppy seeds bring an amazing crunchy and flavorful texture as well.
From homecookingadventure.com


LEMON POPPY SEED CAKE WITH CAKE MIX - SALT & BAKER
2022-06-06 Instructions. Preheat to 325. Grease and flour 3 – 6 inch round cake pans. Set aside. In a medium size bowl whisk the cake mix and the poppy seeds. Set aside. In a large bowl combine the eggs, vegetable oil, sour cream, buttermilk, vanilla, and lemon zest. Whisk until everything is thoroughly combined. *.
From saltandbaker.com


LEMON-POPPY SEED POUND CAKE RECIPE | MYRECIPES
Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition.
From myrecipes.com


HEALTHY GREEK YOGURT LEMON POPPYSEED POUND CAKE - THE RECIPE …
2015-01-08 Preheat the oven to 350 degrees. Spray a loaf pan (8 ½ by 4 1/2) with cooking spray and set aside. In a medium bowl whisk together the flour, baking powder, and salt. Set aside. In another medium sized bowl, add sugar and lemon zest. Stir together. Add greek yogurt, milk, olive oil, vanilla, egg and egg whites, poppyseed and whisk vigorously ...
From therecipecritic.com


LEMON POPPY SEED BUNDT CAKE - LIVE WELL BAKE OFTEN
2016-02-11 Preheat the oven to 350°F (180°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
From livewellbakeoften.com


LEMON POPPY SEED POUND CAKE - PREPPY KITCHEN
2018-04-10 Preheat the oven to 350 degrees F. Add parchment paper to a loaf pan. Zest a lemon. Microwave the milk so that it is warm to the touch. Sprinkle in lavender and lemon zest to infuse. In a medium bowl, sift together flour, salt, baking powder, sugar and poppy seeds. Juice lemons until you get about ⅓ cup lemon.
From preppykitchen.com


LEMON POPPY SEED BUNDT CAKE RECIPE - NOTHING BUNDT CAKES
2022-03-17 Instructions. Preheat the oven to 360 and then spray the bundt pan with nonstick cooking spray. Sprinkle 1 ½ spoons cinnamon sugar and set aside. In a medium mixing bowl mix together the pudding mix and cake mix and beat them in a medium speed until they well mix together then add all the remaining ingredients and stir them to combine.
From nothing-bundtcakes.com


KETO LEMON POUND CAKE RECIPE (BUNDT CAKE) | WHOLESOME YUM
2020-09-04 Once the lemon poppy seed bundt cake comes out of the oven (and it’s had time to cool!), it’s topped with a bright and sweet lemon glaze. This low carb lemon pound cake recipe was originally published on March 17, 2018, and the post was republished in …
From wholesomeyum.com


EASY LEMON POPPY SEED CAKE | MCCORMICK
1 Preheat oven to 350°F. Beat cake mix, sour cream, water, eggs and extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Stir in poppy seed until well blended. 2 Pour into greased and floured 10-cup Bundt pan.
From mccormick.com


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