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 GATEAUX
Delicate squares of light sponge cake, filled with poppy seed buttercream - a perfect buffet dessert or afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes 24
Number Of Ingredients 17
Steps:
- Lightly grease a 20 x 30cm loose-bottomed cake tin with a little of the melted butter, then line with baking parchment. Heat oven to 180C/160C fan/gas 4. Put the eggs and sugar in a large bowl, and whisk with an electric hand whisk until the eggs are pale cream, doubled in volume and hold a ribbon pattern on top of the mixture for 3 secs. Drizzle the cooled butter around the edge of the bowl, and sift the flour and baking powder over the top with a pinch of salt. Use a large metal spoon to fold everything together until just combined, being careful not to knock out too much air. Carefully pour the mixture into the prepared tin, level the surface, and bake for 25 mins until golden and a skewer inserted to the centre of the cake comes out clean. Leave to cool for 10 mins in the tin, then carefully slide out onto a wire rack and leave to cool completely.
- Meanwhile, make the buttercream and syrup. Put the poppy seeds in a pan and toast for a few mins until aromatic, then leave to cool completely. For the syrup, put the ingredients in a saucepan, bring to a simmer, bubble for a few mins until the sugar has dissolved, then leave to cool. For the buttercream, beat the butter and icing sugar together until smooth, add the lemon zest, lemon curd, milk and cooled poppy seeds.
- When the cake is totally cool, carefully slice into 3 thin layers. Reassemble the cake in the tin, flipping what was the top into the tin to make the bottom layer. Spoon over a third of the syrup, then spread over half the buttercream. Top with the middle layer of the cake, more syrup and the remaining buttercream. Top with the final sponge, flat-side up, and drizzle over the remaining syrup.
- Mix the icing sugar with enough lemon juice to make a thick but spreadable icing. Colour the icing with a little food colouring, then pour over the top of the cake, easing it to cover the entire surface. Leave in the tin to set for at least 2 hrs.
- When you're ready to serve, carefully remove the cake from the tin. Cut off the edges with a long serrated knife, then cut into 24 little cakes. Will keep in a sealed container for up to 3 days.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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
MOIST LEMON POPPY SEED CAKE
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
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
LEMON-POPPY SEED CAKE
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
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
LEMON POPPY SEED CAKE
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
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.
GRANDMA'S LEMON POPPY SEED CAKE
This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It's always moist and wonderful. -Phyllis Harmon, Nelson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON POPPY SEED POUNDCAKE
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
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
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