Moist Lemon Poppy Seed Cake Recipes

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LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

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



Lemon-Poppy Seed Cake image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

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

MOIST LEMON POPPY SEED CAKE



Moist Lemon Poppy Seed Cake image

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

2 ¼ cups cake flour
1 ⅛ cups white sugar
1 teaspoon salt
1 ½ tablespoons lemon zest
4 ½ tablespoons poppy seeds
1.313 cups unsalted butter, softened
5 eggs
¾ cup white sugar
¾ cup lemon juice

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 POUND CAKE



Lemon Poppy Seed Pound Cake image

Make and share this Lemon Poppy Seed Pound Cake recipe from Food.com.

Provided by naomi olandese

Categories     Dessert

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons milk
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups cake flour, sifted
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon, zest of, grated, loosely packed
3 tablespoons poppy seeds
13 tablespoons unsalted butter, at room temperature
1/4 cup sugar (plus 2 Tbsp)
1/4 cup fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan.
  • Lightly combine the milk, eggs, and vanilla in a medium-size bowl.
  • In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds.
  • Mix on low speed for 30 seconds to blend.
  • Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
  • Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute. Scrape down the sides of the bowl.
  • Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.
  • Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
  • Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan). To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall). When the cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
  • As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.
  • Cool the cake in the pan for 10 minutes.
  • Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack.
  • Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.
  • Brush the sides with the remaining syrup and allow the cake to cool completely.
  • Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.

LEMON POPPY SEED BUNDT CAKE



Lemon Poppy Seed Bundt Cake image

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

¼ cup poppy seeds
¼ cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
4 eggs

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

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 POKE CAKE



Lemon Poppy Seed Poke Cake image

Betty Crocker™ Super Moist™ lemon cake mix, combined with a generous amount of poppy seed, is moistened with a bright, lemon-flavored syrup for this new twist on a classic muffin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons poppy seed
1/3 cup sugar
1/4 cup freshly squeezed lemon juice
1 container Betty Crocker™ Whipped fluffy white frosting
1 teaspoon grated lemon peel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
  • Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
  • Spread frosting evenly on top of cake. Sprinkle with lemon peel.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 37 g, TransFat 0 g

LEMON POPPYSEED CAKE



Lemon Poppyseed Cake image

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

2 1/2 cups (325g) all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
2 tbsp poppy seeds
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
1 tbsp fresh lemon juice
1 tbsp fresh lemon zest

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



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

GRANDMA'S LEMON POPPY SEED CAKE



Grandma's Lemon Poppy Seed Cake image

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

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

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.

POPPYSEED LEMON CAKE



Poppyseed Lemon Cake image

This is a deliciously moist and tangy cake, speckled with a blizzard of poppy seeds. It keeps really well, too, if you're the self-restrained sort. Makes one 9in/23cm cake. From UK newspaper the guardian.

Provided by English_Rose

Categories     Dessert

Time 1h10m

Yield 1 9in cake

Number Of Ingredients 15

6 ounces all-purpose flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
2 ounces poppy seeds
2 large lemons, zest
6 ounces unsalted butter, softened
6 ounces superfine sugar
4 eggs, separated
6 ounces plain yogurt
2 teaspoons vanilla extract
2 large lemons, juice
5 tablespoons powdered sugar
1 lemon, zest pared off with vegetable peeler and cut into thin strips
1 tablespoon powdered sugar, for sifting

Steps:

  • Heat the oven to 180C/350°F Butter a 9in/23cm springform cake tin and dust with flour.
  • Sieve together the flour, salt, bicarbonate of soda and baking powder. Stir in the poppy seeds and lemon zest. Beat together the butter and 4 1/2oz of sugar until light and fluffy. In a jug, whisk together the egg yolks, yoghurt and vanilla.
  • In a very clean bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining sugar a spoonful at a time, beating until the meringue mix holds stiff peaks.
  • Beat the flour mixture and the egg mixture alternately into the butter and sugar, starting and ending with the flour (ie, flour/eggs/flour/eggs/flour). Stir about a third of the meringue mixture into the batter to lighten it, then gently fold in the rest. Spoon the cake mix into the tin, smooth the top and bake for 40-45 minutes, until a toothpick comes out clean.
  • While the cake is baking, make the syrup. Combine the juice, sugar and zest in a small saucepan and heat gently, stirring, until the sugar is dissolved. Simmer for two minutes, then remove from the heat.
  • Take the cake out of the oven and spike all over the top with a skewer. Pour the syrup over, letting it trickle over the top and down the sides. Leave to cool in the tin, then dust with icing sugar before serving.

Nutrition Facts : Calories 3532.7, Fat 192.7, SaturatedFat 100.7, Cholesterol 1235.6, Sodium 3018.9, Carbohydrate 431.8, Fiber 35.7, Sugar 236.5, Protein 67.5

FIVE MINUTE LEMON-POPPY SEED CAKE



Five Minute Lemon-Poppy Seed Cake image

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

¼ cup all-purpose flour
¼ cup white sugar
3 tablespoons buttermilk
3 tablespoons vegetable oil
½ teaspoon baking soda
1 tablespoon poppy seeds
1 teaspoon lemon extract
1 egg

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

MOIST POPPY SEED CAKE



Moist Poppy Seed Cake image

This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 50m

Yield 1 (13x9-inch) cake

Number Of Ingredients 11

3/4 cup crisco butter flavor shortening
4 ounces cream cheese, room temperature
1 cup white sugar
2 teaspoons lemon extract (optional)
1 tablespoon grated fresh lemon rind (optional)
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup poppy seed

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second lowest position.
  • Grease a 13x9-inch baking pan.
  • In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
  • Add in eggs; beat well until combined (about 2 minutes).
  • In another small bowl, stir together flour, baking soda and salt.
  • Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
  • Add/mix in poppy seeds until combined.
  • Spread batter into prepared pan.
  • Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
  • Cool completely, then frost if desired.

Nutrition Facts : Calories 3933.8, Fat 228.8, SaturatedFat 70.5, Cholesterol 557.5, Sodium 3846.2, Carbohydrate 417.4, Fiber 11.4, Sugar 219.7, Protein 63.5

LEMON POPPY SEED LOAF



Lemon Poppy Seed Loaf image

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

3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup butter, softened
2 cups white sugar
3 eggs
½ cup lemon juice
¾ cup plain yogurt
3 tablespoons lemon zest
½ cup poppy seeds

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 SNACKING CAKE



Lemon-Poppyseed Snacking Cake image

In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, softened, plus more for pan and parchment
3 cups cake flour, (not self-rising), plus more for pan
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 2 tablespoons granulated sugar
4 large eggs
Grated zest of 3 lemons
1 cup nonfat buttermilk
1/2 cup plus 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice (4 lemons), strained
1 cup confectioners' sugar
1 teaspoon poppy seeds
2 tablespoons Candied Lemon Zest for Desserts

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch cake pan with butter, line bottom with parchment paper. Grease parchment; coat inside of pan with flour. Set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter. Gradually add 2 cups granulated sugar; beat 1 to 2 minutes. Add the eggs, one at a time, until blended. Add the lemon zest; beat to combine.
  • Beginning and ending with the dry ingredients, alternately add the dry ingredients and the buttermilk to the egg mixture. Beat to combine.
  • Spread the batter evenly in the cake pan. Bake 35 minutes or until golden brown and a cake tester comes out clean. Transfer to a cooling rack until completely cooled.
  • In a small saucepan, combine 1/2 cup lemon juice and remaining 2 tablespoons granulated sugar. Cook, stirring, over medium heat, until sugar is dissolved, about 2 minutes. Set syrup aside to cool.
  • Using a wooden skewer or toothpick, poke holes 1 inch apart from each other in cake. Using all of the lemon syrup, brush the entire surface of the cake, allowing the syrup to run into the holes.
  • Whisk together confectioners' sugar and remaining 2 tablespoons plus 1 teaspoon lemon juice, until smooth. Spread over top of cake. Sprinkle with poppy seeds. Garnish with candied lemon zest. Cut in squares; serve.

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LEMON POPPY SEED CAKE - ONCE UPON A CHEF
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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, …
From onceuponachef.com


LEMON POPPY SEED BUNDT CAKE - JO COOKS
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2022-03-14 Instructions. Prepare oven and bundt cake pan: Preheat oven to 350 F degrees. Spray a bundt cake pan generously with cooking spray and set aside. Combine dry ingredients: In a large bowl combine the flour, baking powder, salt …
From jocooks.com


LEMON POPPY SEED LOAF (THE BEST) | RICARDO
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Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding. Glaze. In a bowl, whisk together the icing sugar and lemon juice until smooth. Place the lemon …
From ricardocuisine.com


MOIST LEMON POPPY SEEDS CAKE RECIPE, EGGLESS LEMON ... - SHARMIS …
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2018-03-02 Moist lemon poppy seed cake recipe one of the easiest one bowl mix and bake recipes that I have tried in the recent days.Yes its so easy to make and the end result is so so delicious that I gulped almost slices at one go which …
From sharmispassions.com


LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING - OH SWEET …
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2019-03-10 For the Lemon Poppy Seed Cake. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan. In a large bowl beat together the butter and sugar until fluffy. Then beat in the eggs and vanilla. In a separate …
From ohsweetbasil.com


THE BEST LEMON AND POPPY SEED CAKE - WHAT SARAH BAKES
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1. Preheat oven to 175C (350F) and generously grease a 9 inch ring cake tin*. 2. In a medium sized bowl, combine sugar and lemon zest and rub together until well combined (this helps carry the lemon flavour throughout the cake). Set aside. …
From whatsarahbakes.com


LEMON POPPY SEED BREAD - WORDS OF DELICIOUSNESS
2022-05-12 Instructions. Preheat the oven to 350 degrees F. Grease and flour two loaf pans. Add all of the ingredients to a large mixing bowl. With an electric mixer mix until everything is well blended, about one minute. Pour the batter evenly into the two prepared loaf pans. Bake in the preheated oven for 35 to 40 minutes.
From wordsofdeliciousness.com


LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING
2021-05-19 Set aside in a separate bowl and add the poppy seeds. Insert the butterfly. Add the (room temperature) butter and mix for 1 minute, Speed 3. Add the caster sugar and mix for 2 minutes, Speed 3. Add the eggs, lemon zest, lemon juice and vanilla extract and mix for 30 seconds, Speed 2. Remove the butterfly.
From bakeplaysmile.com


LEMON POPPY SEED BREAD - SALLY'S BAKING ADDICTION
2021-01-11 Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray. Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest.
From sallysbakingaddiction.com


LEMON POPPY SEED CAKE – WELL PLATED BY ERIN
Into the pan! 5. Bake the lemon poppy seed cake until the cake looks nicely browned at the edges and a toothpick inserted in the center comes out clean. VIEW MORE. Bake! 6. Let the cake cool in the pan for several minutes, loosen the sides as needed, then invert the cake onto a wire rack to cool completely. Meanwhile, make the lemon cake soak.
From wellplated.com


LEMON POPPY SEED CAKE - SAVOR THE FLAVOUR
2019-05-31 Sift the flour, baking soda, baking powder, and salt into a bowl. Cream the butter and sugar together until lightened in color, about 3 minutes. Beat in the eggs one at a time, so the batter doesn't spit, then add the vanilla and beat until smooth and fluffy. Fold in the lemon zest and poppy seeds, then mix in the sifted dry ingredients.
From savortheflavour.com


LEMON-POPPY SEED CAKE RECIPE | SOUTHERN LIVING
In a mixing bowl, combine flour, sugar, and zest of 2 lemons. Whisk aggressively for 1 minute to incorporate the ingredients and to rub the lemon zest into the flour and sugar. Add poppy seeds, baking powder, salt, and baking soda. Set aside. In a separate bowl, combine sour cream, eggs, oil, and vanilla until homogenous.
From southernliving.com


THE BEST LEMON POPPY SEED CAKE - THE SIMPLE, SWEET LIFE
2019-02-25 Bake at 350F for 22-25 minutes or until a toothpick inserted in the center comes out clean. In a small saucepan, combine the water and granulated sugar for the frosting over high heat and bring to a boil, cooking until the sugar becomes clear. While the syrup cooks, whip your egg whites until stiff peaks form.
From thesimple-sweetlife.com


MOIST LEMON POPPY SEED CAKE – A GERMAN CAKE RECIPE
2017-02-22 Beat the butter and lemon sugar for about 5 minutes until light and fluffy. Stir in the vanilla and beat in 1 egg after the other. Mix baking powder and flour in a bowl and add to the batter, stirring just until the flour is incorporated. Halve the …
From cinnamonandcoriander.com


LEMON POPPY SEED CAKE - STEPHANIE'S SWEET TREATS
2020-05-04 Instructions. Preheat oven to 350F and spray a 10 inch bundt pan with non stick spray. In a medium bowl, sift together cake flour, baking powder, baking soda, cornstarch, and salt. Set aside. Use a mixer with a whisk attachment to cream together butter, oil, and sugar. It will be very light in color and fluffy.
From stephaniessweets.com


LEMON POPPY SEED CAKE (VIDEO) - NATASHASKITCHEN.COM
2019-04-12 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. In a large mixing bowl with an electric hand mixer, cream together 12 Tbsp softened butter and 1 cup sugar for 2 minutes on high speed.
From natashaskitchen.com


SIMPLE LEMON POPPY SEED CAKE - THE LOOPY WHISK
2019-05-10 For lemon poppy seed cake: Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper. In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar, salt, lemon zest and poppy seeds, and mix until combined.
From theloopywhisk.com


MOIST LEMON POPPY-SEED CAKE WITH CRèME FRAîCHE FROSTING
2019-03-02 Pre-heat oven to 325 degrees. Lightly grease and flour a loaf cake pan . In a medium bowl, add: all purpose flour, baking soda, salt and lemon pudding. Mix to incorporate. In a separate mixing bowl, add butter, sugar and lemon zest. Mix on high speed until the butter and sugar mixture is light and fluffy.
From lovinfromtheovenblog.com


LEMON POPPY SEED CAKE WITH CITRUS HONEY GLAZE.
2020-01-17 1. Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper. 2. In a large bowl, whisk together the olive oil, honey, eggs, yogurt, vanilla, lemon zest, and juice, mix until smooth and creamy. Add the all …
From halfbakedharvest.com


MOIST LEMON POPPY SEED CAKE - LEMON DESSERT RECIPES
Ingredients. 2 ¼ cups cake flour; 1 ⅛ cups white sugar; 1 teaspoon salt; 1 ½ tablespoons lemon zest; 4 ½ tablespoons poppy seeds; 1.313 cups unsalted butter, softened
From worldrecipes.org


LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING
2017-03-09 Preheat the oven to 350 degrees F and prep the cake pans. Mix dry ingredients in a large bowl and set aside. Cream together butter, sugar and lemon zest until pale and fluffy. Mix in canola oil and eggs, then add in the lemon and vanilla extracts. In a liquid measuring cup, mix together the buttermilk and lemon juice.
From cookingclassy.com


SUPER MOIST VEGAN LEMON POPPYSEED CAKE WITH LEMON FROSTING
2022-04-13 1. Preheat the oven to 375. 2. Mix the oat milk, melted vegan butter, lemon juice, purecane or sugar, baking soda, baking powder, and vanilla together. Add the lemon extract if desired. Then, add the flour and mix until a batter forms. Be careful not to over-mix or the cake will be dense. Fold in the poppyseeds.
From peanutbutterandjilly.com


SUPER MOIST LEMON POPPY SEED CAKE - LITTLE BROKEN
2022-04-25 Instructions. Preheat the oven to 350 degrees F. Grease a 9X5 inch loaf pan and set aside. Cake Layer: Whisk together the flour, sugar, baking powder, and baking soda in a large bowl. In a separate large bowl, whisk together the eggs, sour cream, buttermilk, olive oil, and vanilla until well blended and smooth.
From littlebroken.com


LEMON POPPY SEED POUND CAKE - AN EASY POUND CAKE RECIPE
2019-04-10 Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the lemon zest, eggs, vanilla, salt, baking powder, baking soda, and poppy seeds. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
From cookiesandcups.com


LEMON POPPY SEED BREAD {SO MOIST AND LEMONY!} - PLATED CRAVINGS
2019-02-22 Instructions. Preheat oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and line it with a strip of parchment paper leaving an overhang on two sides to lift out the cake. In a small bowl combine the flour, baking powder, …
From platedcravings.com


BEST EVER LEMON POPPY SEED LOAF - DEL'S COOKING TWIST
2020-04-02 Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with melted butter or vegetable oil. Set aside. Sift flour in a medium size bowl. Add baking powder, salt, and mix well. Set aside.
From delscookingtwist.com


BEST LEMON POPPYSEED CAKE RECIPE - HOW TO MAKE LEMON …
2018-02-23 Preheat oven to 350° and line a 9-x-13” baking pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter ...
From delish.com


LEMON POPPYSEED CAKE - DASH OF SANITY
2022-02-23 How to Make Lemon Poppyseed Cake with Cake Mix. Preheat the oven to 350 and grease 9×13″ metal pan. Beat the dry cake mix, pudding mix, eggs, water, oil, and poppy seeds in a stand mixer with a paddle attachment or a large bowl with a hand mixer. Beat them for seven minutes – this is will allow the pudding to set.
From dashofsanity.com


LEMON POPPY SEED CAKE | COOKING PROFESSIONALLY
Ingredients For the cake: • 1 1/2 cups all-purpose flour • 1 1/2 cups white whole wheat flour, can substitute regular whole wheat flour or all-purpose flour • 1 tablespoon baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 1/2 cup granulated sugar • zest of 5 medium lemons • 10 tablespoons unsalted butter • 3 large eggs
From www-staging.cookingprofessionally.com


LEMON POPPY SEED CAKE {BUNDT PAN RECIPE} – WELLPLATED.COM
2022-03-08 Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan or spray with floured baking spray. In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, briskly whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, and salt.
From wellplated.com


LEMON POPPY SEED CAKE RECIPE - SHUGARY SWEETS
2021-07-30 Preheat your oven and spray a 13 x 9 baking dish with baking spray. Combine the dry ingredients. Whisk the cake flour, baking powder and kosher salt together in a bowl. Combine wet ingredients. Cream the butter and sugar together in a separate large bowl. Beat in egg whites, vanilla extract, lemon extract and lemon zest.
From shugarysweets.com


LEMON POPPY SEED LOAF CAKE - CLOUDY KITCHEN
2022-01-08 Grease and line a (9”x4”x4” / 23x10x10cm) pullman pan or a 9”x5” loaf pan, extending the parchment paper over the sides to form a sling. In a medium bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your hands to help release the oils and flavour the sugar. Add the flour, almond meal, poppy seeds, baking powder ...
From cloudykitchen.com


LEMON POPPYSEED CAKE, LEMON CAKE - THE PRETEND CHEF
2017-12-22 Instructions. Preheat oven to 180°C. Brush two 8-by-4-inch cake pans with butter or oil and lightly sprinkle with flour. Warm milk till hand-hot in a small pot or microwave oven, soak poppy seed in it for a minimum of 30 minutes. In a bowl, sift and mix flour, salt, and baking powder, set aside.
From thepretendchef.com


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