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 LOAF
This has a nice fresh lemon flavor. Makes nice muffins, also.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
- Sift together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
- Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g
LEMON & POPPYSEED CUPCAKES
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
- To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
Nutrition Facts : Calories 529 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.75 milligram of sodium
LEMON-POPPY SEED CUPCAKES
A Change One Diet email that I received today had this recipe posted. These cupcakes are low in fat too!
Provided by lauralie41
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.
- In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
- In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.
- Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
- Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.
- Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.
Nutrition Facts : Calories 129.7, Fat 4.2, SaturatedFat 0.8, Cholesterol 15.9, Sodium 197.5, Carbohydrate 20.8, Fiber 0.6, Sugar 12.2, Protein 2.5
LEMON POPPY SEED CUPCAKES WITH BUTTER FROSTING AND CANDIED LEMON STRIPS
Provided by Food Network
Yield 24 servings
Number Of Ingredients 15
Steps:
- LEMON STRIPS: Make up to two days and at least one day before.Using a pairing knife, carefully cut wide slices of rind from the lemon. Trim the white pith from the underside of the slices. Cut the lemon rinds into 24 thin strips. Curl each strip around your finger, brush with egg white, and dust liberally with sugar. Set the sugared strips on a clean baking sheet and place in a warm, dry spot overnight. Or place the sheet in a preheated 200 degree F oven for 3-4 hours, until dry.
- CAKE: Combine the cake and pudding mixes in a large bowl, stirring to blend. Add the oil, eggs, water and lemon juice, stirring after each addition. Fold in the lemon zest and poppy seeds until just blended. Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake on the middle oven rack until the tops of the cupcakes spring back to the touch and are not too golden; about 15 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before frosting or decorating.
- FROSTING: Make while the cakes are cooling or the morning of the shower.Using a wooden spoon, cream the butter in a large bowl, Add the remaining ingredients, and continue creaming until the frosting is well blended and fluffy. Frost the cupcakes with a small spatula and decorate with the candied lemon strips.
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
More about "lemon poppy seed cupcakes recipes"
MOIST LEMON POPPY SEED CUPCAKES - SPATULA DESSERTS
From spatuladesserts.com
4.9/5 (15)Total Time 3 hrsCuisine AmericanCalories 669 per serving
- Once cupcake cooled to room temperature as well as lemon curd set, make a small hole on each of the cupcakes and fill it with lemon curd
LEMON-POPPYSEED CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
4.1/5 (21)Calories 66 per serving
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2-1/2-inch muffin cups with paper bake cups (or lightly coat with nonstick cooking spray). In a medium bowl combine flour, poppy seeds, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, lemon extract, and vanilla. Beat about 2 minutes or until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in the lemon peel and lemon juice.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
LEMON POPPY SEED CUPCAKES - LEMON TREE DWELLING
From lemontreedwelling.com
4.5/5 (91)Total Time 30 minsCategory DessertsCalories 363 per serving
LEMON POPPY SEED CUPCAKES | BAKING RECIPES
From goodto.com
3.9/5 (76)Total Time 40 minsCategory Dessert,SnackCalories 332 per serving
LEMON AND POPPY SEED CUPCAKES RECIPE - GREAT …
From greatbritishchefs.com
LEMON POPPY SEED BUNDT CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROBINHOOD | LEMON POPPY SEED CUPCAKES
From robinhood.ca
BAKERY STYLE LEMON POPPY SEED MUFFINS - A KITCHEN …
From a-kitchen-addiction.com
LEMON POPPY SEED CUPCAKE RECIPE - THE SUGAR …
From thesugarcoatedcottage.com
LEMON POPPY SEED CUPCAKES - RECIPE
From cupcakedb.com
LEMON POPPY SEED CUPCAKES WITH LEMON CREAM CHEESE FROSTING
From chelsweets.com
LEMON POPPY SEED CUPCAKES – FLOURIST
From flourist.com
LEMON POPPYSEED CUPCAKES | SPICEROOTS
From spiceroots.com
LEMON POPPYSEED CUPCAKES - EASY LEMON CUPCAKES RECIPE
From tashasartisanfoods.com
LEMON POPPY SEED CUPCAKES - I HEART NAPTIME
From iheartnaptime.net
LEMON POPPY SEED CUPCAKES - THE LOOPY WHISK
From theloopywhisk.com
LEMON POPPY SEED CUPCAKES WITH LAVENDER BUTTERCREAM
From masalaandchai.com
LEMON POPPY SEED CUPCAKES WITH QUICK LEMON MOUSSE
From yourcupofcake.com
LEMON AND POPPY SEED CUPCAKES | JAMIE OLIVER'S FOOD TUBE THE …
From thehappyfoodie.co.uk
LEMON POPPY SEED CUPCAKES - CAMBREA BAKES
From cambreabakes.com
VEGAN LEMON POPPYSEED CUPCAKES - THE BAKING FAIRY
From thebakingfairy.net
KETO LEMON POPPY SEED MUFFINS RECIPE (3G CARBS)
From myketokitchen.com
LEMON AND POPPYSEED CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
LEMON POPPY SEED CUPCAKES WITH BLACKBERRY FROSTING
From justsotasty.com
LEMON & POPPY SEED CUPCAKES RECIPE | WOOLWORTHS
From woolworths.com.au
LEMON POPPY SEED CUPCAKES (WITH LEMON BUTTERCREAM)
From bostongirlbakes.com
AIR FRYER LEMON POPPY SEED MUFFINS - AIR FRYING FOODIE
From airfryingfoodie.com
LEMON POPPY SEED MUFFINS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON POPPY SEED CUPCAKES | JENNY'S RECIPES
From jennysrecipes.com
POPPY SEED & LEMON CUPCAKES - PERKY BAKES
From perkybakes.com
RECIPE LEMON POPPY CAKE - THERESCIPES.INFO
From therecipes.info
LEMON POPPY SEED MUFFINS - SUGAR AND SOUL
From sugarandsoul.co
LEMON POPPY SEED CUPCAKES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
HOW TO BAKE LEMON-POPPY SEED CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
SUPER EASY TO MAKE PERFECT LEMON POPPYSEED CUPCAKES
From nodairynocry.com
LEMON POPPY SEED CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
LEMON AND POPPYSEED CUPCAKES - ANNA BANANA
From annabanana.co
LEMON POPPY SEED MUG CAKE - MACRO FRIENDLY DESSERTS
From haleynicolefit.com
LEMON AND POPPY SEEDS CUPCAKES | BAKING MAD
From bakingmad.com
LEMON POPPY SEED LOAF CAKE. WITH LEMON GLAZE! | RECIPE | LOAF …
From pinterest.ca
GLUTEN-FREE LEMON POPPYSEED CUPCAKES - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.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 »
#60-minutes-or-less #time-to-make #course #preparation #occasion #cupcakes #desserts #finger-food #kid-friendly #cakes #dietary #gifts #brown-bag #brunch #to-go #presentation
You'll also love