Luscious Lemon Poppy Bundt Recipes
LEMON POPPY SEED BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
- Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
- In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
- Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
- For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.
LEMON POPPY SEED BUNDT CAKE
This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.
Provided by SHANNA FENTON
Categories Desserts Cakes Lemon Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 29.9 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3 g, Sodium 336.5 mg, Sugar 19.1 g
LUSCIOUS LEMON POUND CAKE
This pound cake is moist and full of flavor. Use fresh lemon juice for the best lemon flavor. This recipe was adapted from the Bundt Classics cookbook.
Provided by CarolAT
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325 degrees. Grease and flour a 10 cup bundt pan.
- In a large bowl, mix sugar, butter and cream cheese until very light and fluffy.
- Add eggs, lemon peel and vanilla; mix well.
- Add all remaining cake ingredients; mix well. Spoon into prepared pan.
- Bake at 325 degrees for 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; invert onto serving plate.
- Glaze: In small bowl, mix sugar and butter. Gradually add lemon juice until desired consistency; mix until smooth. Stir in lemon peel; drizzle over warm cake. Garnish with lemon slices or lemon peel if desired.
Nutrition Facts : Calories 299.6, Fat 10.5, SaturatedFat 6.3, Cholesterol 55.1, Sodium 307, Carbohydrate 47.5, Fiber 0.7, Sugar 29.5, Protein 4.5
LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING
I found this recipe in the March '06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :)
Provided by MustangMom
Categories Dessert
Time 1h40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Grease and flour 12-cup bundt pan.
- Cake:.
- From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
- Mix flour, salt and baking soda.
- In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
- On low, beat in eggs, 1 at a time, and vanilla.
- Beat in flour mixture alternately with buttermilk.
- Fold in peel and juice.
- Spoon into pan.
- Bake 60 to 70 minutes or until cake tests done.
- Cool in pan 15 minutes, then invert onto rack.
- Frosting:.
- In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
- Beat in juice and vanilla.
- On high, beat until fluffy.
- Spread over cooled cake.
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.
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- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch Bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
- Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.
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