LEMON POPPY SEED CAKE
This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It's the perfect "company cake."
Provided by Jennifer Segal
Categories Desserts
Time 1h35m
Yield One 10-inch bundt cake, about 16 servings
Number Of Ingredients 15
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.)
Nutrition Facts : Calories 369, Fat 14 g, Carbohydrate 59 g, Protein 5 g, SaturatedFat 8 g, Sugar 40 g, Fiber 1 g, Sodium 158 mg, Cholesterol 66 mg
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 POPPYSEED CAKE
This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!
Provided by Lindsay
Categories Dessert
Time 1h35m
Number Of Ingredients 18
Steps:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2
- . Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- . Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
- . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Add half of the dry ingredients to the batter and mix until mostly combined.
- . Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
- . Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- . Add the lemon zest and poppy seeds and gently stir to combine.
- . Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- 0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- 1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- 2. Add about half of the powdered sugar and mix until well combined and smooth.
- 3. Add the lemon juice and zest and mix until well combined.
- 4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- 5. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed. 16
- Place the first cake on a serving plate or a cardboard cake round. 17
- Spread about 1 cup of frosting evenly on top of the cake. 18
- Add the second layer of cake and another cup of frosting. 19
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother. 20
- Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices. 21
- Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.
Nutrition Facts : ServingSize 1 slice, Calories 715 calories, Sugar 94.3 g, Sodium 263.1 mg, Fat 26.7 g, SaturatedFat 15 g, TransFat 0 g, Carbohydrate 114.8 g, Fiber 1 g, Protein 7.5 g, Cholesterol 89.4 mg
LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
LEMON POPPY SEED CAKE - MY FAV RECIPE - (4.7/5)
Provided by ctozzi
Number Of Ingredients 19
Steps:
- Preheat oven to 350ºF (180ºC). Grease an 8 ½" x 4 ½" (1.5L) pan. Cream butter and sugar until light and fluffy. Scrape bowl. Beat in eggs, one at a time. Combine flour, baking powder and salt. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in poppyseeds and lemon zest. Spoon into prepared pan. Bake in preheated oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean. Place sugar and lemon juice in a small saucepan. Bring to a boil and stir until sugar has dissolved. As soon as cake has come out of the oven poke holes in cake with a toothpick and pour hot mixture over cake. Let cake absorb the syrup. Cool for 30 minutes before removing from pan. Mix together icing sugar and milk. When cake has cooled, drizzle over cooled cake. I prefer the Lemon Glaze: Mix all ingredients together, drizzle over cooled cake.
FIVE MINUTE LEMON-POPPY SEED CAKE
I read a recipe a while back about a chocolate cake that was cooked in 3 minutes in the microwave. I didn't really believe it, but I tried it out and then proceeded to alter it to suit my own tastes because I thought it was too heavy and the texture was a bit wonky - if decent for an instant chocolate fix at 12:00 in the morning. Still, the unpleasant texture just became more pronounced as I experimented with vanilla variations. At last, here is my 5-minute lemon-poppy seed cake that rises beautifully and is light and airy - unlike the chocolate cake.
Provided by AgnesPterry
Categories Desserts Cakes Lemon Cake Recipes
Time 5m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk flour, sugar, buttermilk, vegetable oil, baking soda, poppy seeds, and lemon extract together in a bowl until smooth. Beat in the egg. Pour batter into a large microwave-safe glass or ceramic mug or cereal bowl.
- Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 39.2 g, Cholesterol 93.9 mg, Fat 25.2 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 374.7 mg, Sugar 26.9 g
More about "lemon poppy seed cake my fav recipe 475"
LEMON POPPY SEED CAKE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
4.8/5 (60)Calories 514 per servingCategory Easy/Medium
- Preheat oven to 350˚F with a rack in the center of the oven. Butter the sides and base of two 9" cake pans and line the bottom of each pan with a ring parchment paper.
- Once completely cooled, place the first cake layer on a cake platter and spread a generous 1/3 of the buttercream frosting over the top. Place the second layer of the top (flat-side-up) and spread 1/3 of the frosting over the top and sides.
- In a large mixing bowl with an electric hand mixer, beat 1 cup butter on high speed until smooth and creamy (2 min). Add 4 oz softened cream cheese and beat until completely smooth. Add 4 cups powdered sugar, 3 Tbsp lemon juice and 1 tsp vanilla and beat on high speed until whipped and fluffy (5 min).
LEMON POPPY SEED SHEET CAKE - YOUR CUP OF CAKE
From yourcupofcake.com
LEMON POPPY SEED CAKE - MY FAV RECIPE | RECIPE | LEMON …
From pinterest.com
LEMON POPPY SEED LOAF CAKE - AMY'S HEALTHY BAKING
From amyshealthybaking.com
RECIPE - LEMON POPPY SEED CAKE
From lcbo.com
130 LEMON POPPY SEED BREAD MY FAV IDEAS - PINTEREST
From pinterest.com
FRESH LEMON POPPYSEED LAYER CAKE - THIS CELEBRATED LIFE
From thiscelebratedlife.com
VEGAN LEMON POPPY SEED CAKE - I LOVE VEGAN
From ilovevegan.com
LEMON POPPY SEED LOAF CAKE WITH LEMON GLAZE - THE
From thekitchenmagpie.com
LEMON POPPY SEED CAKE FOR MY BIRTHDAY - BEYOND SWEET & SAVORY
From beyondsweetandsavory.com
ICED LEMON LOAF CAKE (BETTER THAN STARBUCKS!) | BUTTERNUT BAKERY
From butternutbakeryblog.com
BEST EVER LEMON POPPY SEED CAKE - A DASH OF SANITY
From dashofsanity.com
LEMON POPPY SEED CAKE - THE WHOLE CROWE
From thewholecrowe.com
LEMON POPPY SEED LOAF (THE BEST) | RICARDO
From ricardocuisine.com
BEST LEMON-POPPY SEED CAKE - HOW TO BAKE LEMON-POPPY SEED …
From thepioneer-woman.com
LEMON POPPY SEED CAKE WITH CAKE MIX - SALT & BAKER
From saltandbaker.com
LEMON POPPY SEED CAKE - FLYPEACHPIE
From flypeachpie.com
LEMON-POPPY SEED CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON POPPY-SEED CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON POPPY SEED CAKE - KITCHEN 335
From kitchen335co.com
LEMON POPPY SEED CAKE - VEGAN - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
SUPER MOIST LEMON POPPY SEED CAKE - LITTLE BROKEN
From littlebroken.com
BEST EVER LEMON POPPY SEED LOAF - DEL'S COOKING TWIST
From delscookingtwist.com
SIMPLE LEMON ALMOND POPPY SEED CAKE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
LEMON POPPY SEED SHEET CAKE - CHEF IN TRAINING
From chef-in-training.com
LEMON POPPY SEED BREAD {SO MOIST AND LEMONY!} - PLATED CRAVINGS
From platedcravings.com
LEMON POPPY SEED CAKE (FAMILY FAVORITE) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING - OH SWEET …
From ohsweetbasil.com
LEMON POPPY SEED CAKE - THE CAKE BLOG
From thecakeblog.com
LEMON POPPY SEED CAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
LEMON POPPYSEED CAKE, LEMON CAKE - THE PRETEND CHEF
From thepretendchef.com
BEST LEMON POPPYSEED CAKE RECIPE - HOW TO MAKE LEMON …
From delish.com
LEMON POPPY SEED CAKE - SAVOR THE FLAVOUR
From savortheflavour.com
LEMON POPPY SEED CAKE - BAKE OR BREAK
From bakeorbreak.com
LEMON POPPY SEED CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
LEMON-POPPY SEED BUNDT CAKE RECIPE | MYRECIPES
From myrecipes-site.netlify.app
SIMPLE LEMON POPPY SEED CAKE - THE LOOPY WHISK
From theloopywhisk.com
LEMON POPPY SEED CAKE - BROMA BAKERY
From bromabakery.com
LEMON POPPY SEED CAKE - NANA'S BEST RECIPES
From nanasbestrecipes.com
LEMON POPPY SEED CAKE RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
EASY LEMON POPPY SEED CAKE - LISA'S LEMONY KITCHEN
From mykeuken.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love