Lemon Poppyseed Cake With Lemon Cream Cheese Frosting Recipes

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LEMON POPPYSEED CAKE WITH LEMON CREAM CHEESE FROSTING



Lemon Poppyseed Cake With Lemon Cream Cheese Frosting image

his 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 sent from Live, Love and Sugar site

Provided by Bonnie G 2

Categories     Dessert

Time 1h20m

Yield 1 8" cake, 12 serving(s)

Number Of Ingredients 18

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups sugar
1/2 teaspoon vanilla extract
4 large eggs
3/4 cup milk
1/2 cup fresh lemon juice
2 tablespoons fresh lemon zest
2 tablespoons poppy seeds
16 ounces cream cheese, room temperature
3/4 cup butter, room temperature
10 cups powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest

Steps:

  • Cake:.
  • . 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.
  • 3. 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.
  • 4. 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.
  • 5. Add half of the dry ingredients to the batter and mix until mostly combined.
  • 6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
  • 7. 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.
  • 8. Add the lemon zest and poppy seeds and gently stir to combine.
  • 9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  • 10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  • Frosting:.
  • add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  • 12. Add about half of the powdered sugar and mix until well combined and smooth.
  • 13. Add the lemon juice and zest and mix until well combined.
  • 14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
  • 15. 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.

Nutrition Facts : Calories 1005.2, Fat 44.3, SaturatedFat 21.6, Cholesterol 156.6, Sodium 434.5, Carbohydrate 148.6, Fiber 1.2, Sugar 124.5, Protein 8.1

POPPY SEED CAKE WITH LEMON ERMINE FROSTING



Poppy Seed Cake with Lemon Ermine Frosting image

This is a cake made for poppy seed lovers! It's loaded with poppy seeds and has a light lemon flavor, complemented by a lemon ermine frosting. A deliciously different cake that is really easy to make. I developed this recipe in memory of my grandma, who loved a good poppy seed cake. Sprinkle the cake with additional poppy seeds, if desired.

Provided by Diana Moutsopoulos

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 16

cooking spray
1 ¼ cups all-purpose flour
¼ cup poppy seeds
1 teaspoon baking powder
1 lemon, zested
1 pinch salt
½ cup unsalted butter, softened
¾ cup white sugar
2 large eggs
½ cup Greek yogurt
½ cup whole milk
½ cup white sugar
2 ½ tablespoons all-purpose flour
2 teaspoons lemon juice
½ cup unsalted butter
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
  • Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
  • Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
  • Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
  • Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
  • Spread the frosting over the cooled poppy seed cake.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 40.5 g, Cholesterol 89.5 mg, Fat 22.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 12.9 g, Sodium 108.7 mg, Sugar 26.6 g

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.

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

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