Poppy Seed Cake Valmuefrkage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POPPY SEED CAKE III



Poppy Seed Cake III image

A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.

Provided by Anne Fikaris

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h30m

Yield 14

Number Of Ingredients 9

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
4 eggs
½ teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
¼ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
  • In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g

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

POPPY SEED CAKE



Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

POPPY SEED CAKE



Poppy Seed Cake image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

POPPY SEED CAKE



Poppy Seed Cake image

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

Provided by Michelle Berteig

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 18

1/4 cup poppy seed
2 tablespoons milk
1 tablespoon vanilla sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup butter (2 sticks)
2 cups powdered sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
14 ounces sweetened condensed milk (1 can)
1/2 cup butter (1 stick)
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 -3 drops yellow food coloring

Steps:

  • CAKE:.
  • Mix poppy seeds with 2 T. milk and vanilla sugar and allow to sit for at least 15 minutes. Bring butter to room temperature. Preheat oven to 325 degrees F.
  • Cream butter and powdered sugar with a mixer at medium high speed. Add eggs and extracts, mix well. Add poppy seed mixture, mix on low speed.
  • Sift flour with baking soda and salt, and add half of this mixture at a time to the mixer, alternating with the cup of milk. Beat until batter is smooth, scaping down sides of bowl.
  • Pour into greased and floured 9 x 13" glass pan or 2 9" round cake pans. Bake until golden and springy, 20-25 minutes for cake layers, or 35-40 minutes for the 9 x 13" pan. Let cool before frosting.
  • FROSTING:.
  • Beat the room temperature butter and sweetened condensed milk together until smooth. Add extracts and food coloring, then add powdered sugar a cup at a time, beating until smooth. The frosting should be pretty stiff. Makes enough for a layer cake, make half the recipe for the sheet cake.

Nutrition Facts : Calories 636, Fat 29.7, SaturatedFat 17.6, Cholesterol 137.5, Sodium 588.4, Carbohydrate 85.9, Fiber 1.1, Sugar 67.2, Protein 8.4

LEMON POPPYSEED CAKE



Lemon poppyseed cake image

Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa

Provided by Mary Cadogan

Categories     Afternoon tea

Time 1h

Yield 12 slices

Number Of Ingredients 9

175g butter , softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour
4 lemons , zested and 2 juiced for icing
3 eggs
2 tbsp poppy seeds
125g pot natural yoghurt
200g icing sugar
3 tbsp lemon juice (see above)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
  • In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
  • Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

SOLO POPPY SEED CAKE



Solo Poppy Seed Cake image

This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!

Provided by Wicked Creations

Categories     Dessert

Time 1h45m

Yield 1 bundt, 14-16 serving(s)

Number Of Ingredients 10

1 cup butter (softened-I used butter better for the cake) or 1 cup margarine (softened-I used butter better for the cake)
1 1/2 cups sugar
12 1/2 ounces solo ground poppy seed filling (1 can)
4 egg yolks
4 egg whites
1 teaspoon vanilla extract
1 cup sour cream (diary)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350°F
  • Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
  • Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
  • Add poppy seed filling and beat until blended.
  • Beat in egg yolks one at a time, beating well after each addition.
  • Add vanilla and sour cream and beat just until blended.
  • In a small bowl, blend flour, baking soda and salt.
  • Add flour mixture to poppy seed mixture gradually beating well after each addition.
  • In a separate bowl, beat whites with electric mixer untill stiff peaks form.
  • Fold whites into batter and spread in prepared pans.
  • Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes.
  • Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.

OLD FASHIONED POPPY SEED CAKE



Old Fashioned Poppy Seed Cake image

This recipe was given to me by the Frankenmuth Historical Association and Mrs Zehnder from Frankenmuth ,Michigan. This recipe has been in her family since she was a child in the 30's..It was always their Birthday Cake when she was a child and her children love it too and now her grandchildren love it!

Provided by Pat Duran

Categories     Cakes

Time 40m

Number Of Ingredients 25

CAKE
1/4 to 1/2 c poppy seeds- more or less to your liking -i like to use 1/2 cup
3/4 c milk
3/4 c butter or spry(spry is a shortening like crisco)
1 1/4 c granulated sugar
1/4 c brown sugar, lightly packed
2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
4 large egg whites, stiffly beaten
FILLING
4 large egg yolks
2 c milk
1 c granulated sugar
3 Tbsp cornstarch
1 tsp vanilla extract
FROSTING
1 c solid crisco or spry shortening
1/2 tsp vanilla extract
1/2 tsp butter extract
3 Tbsp powdered coffee creamer
1/4 c warm water-more if needed
4 c powdered sugar
garnish coconut or nuts

Steps:

  • 1. Preheat oven to 375^. Grease two 9-inch cake pan then place a circle of waxed paper in the pans and grease the paper; set aside. Soak the poppy seed in the milk, the longer the soak the better;set aside.
  • 2. CAKE: Cream the butter and sugars until light and fluffy. Then add the milk and poppy seeds. Add flour, baking powder, baking soda and vanilla.
  • 3. Fold in the beaten egg whites. Pour equally into the prepared pans. Bake for 25 minutes or until tested done when tooth pick is inserted in center of cakes. Cool 2 minutes in tins; remove from pan and remove waxed paper carefully. Cool completely on wire racks. Prepare filling.
  • 4. FILLING: Heat milk , vanilla and sugar then add cornstarch and yolks mixed together. Cook till thick and then cool. Spread between layers. Make Frosting.
  • 5. FROSTING: Cream shortening in the bowl of mixer. Add the extracts. To the powdered creamer add the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time, mixing on low speed. You may need a little more water depending on consistency of icing you want. Garnish top with coconut or nuts ,if desired. This does not need to be refrigerated.

More about "poppy seed cake valmuefrkage recipes"

LEMON POPPY SEED BUNDT CAKE - JO COOKS
lemon-poppy-seed-bundt-cake-jo-cooks image
2019-03-12  · 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 and …
From jocooks.com
4.6/5 (50)
Total Time 1 hr 15 mins
Category Dessert
Calories 354 per serving
See details


LEMON POPPY SEED CAKE - ONCE UPON A CHEF
lemon-poppy-seed-cake-once-upon-a-chef image
2018-12-20  · Hi Paula, definitely a valid question – – I have found that with this cake as well as my lemon pound cake (which is basically the same recipe with the exception …
From onceuponachef.com
Cuisine American
Category Desserts
Servings 16
Total Time 1 hr 35 mins
See details


HOMEMADE POPPY SEED CAKE - LEARNING AND YEARNING
homemade-poppy-seed-cake-learning-and-yearning image
2017-01-15  · Soak the poppy seed in 1/2 cup of water for 2 hours. Drain. Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Add poppy seeds to creamed …
From learningandyearning.com
Reviews 21
Estimated Reading Time 5 mins
See details


MUTTI'S POPPY SEED CAKE ~ MOHNKUCHEN - JUST LIKE OMA
muttis-poppy-seed-cake-mohnkuchen-just-like-oma image
Poppy Seed Cake Recipe made Just like Oma By Oma Gerhild Fulson My Mutti's Poppy Seed Cake recipe is so wunderbar! Even though it uses yeast, it's simple to make. Delicious and, oh, so traditional. You'll have to give this one a try! Ingredients: sugar, …
From quick-german-recipes.com
See details


LEMON-POPPY SEED CAKE RECIPE | SOUTHERN LIVING
2020-05-05  · Make Cake: Preheat oven to 350°F. Grease and line a 9- x- 5-inch loaf pan with parchment paper. In a mixing bowl, combine flour, sugar, and zest of 2 lemons. Whisk aggressively for 1 minute …
From southernliving.com
4/5 (2)
Total Time 1 hr
  • Make Cake: Preheat oven to 350°F. Grease and line a 9- x- 5-inch loaf pan with parchment paper. 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. Add to dry ingredients and stir until no pockets of dry ingredients remain. Pour batter into prepared loaf pan and bake until a toothpick inserted in the cake comes out clean, 40 to 45 minutes. Allow to cool before inverting out of pan.
  • Make Glaze: In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick enough to make ribbons that slowly dissolve. If icing is too thick, add a little water to loosen; if icing is too thin, add a few more tablespoons of powdered sugar to thicken. Spread icing evenly over the top of the cooled cake and sprinkle immediately with more poppy seed for garnish. Allow the icing to set before slicing.
See details


THE BEST LEMON POPPY SEED CAKE FROM CAKE MIX
2019-04-03  · This lemon poppy seed cake from cake mix turned out better than the from scratch version I had tested 3 times. (Gasp!) How to make a Lemon Poppy Seed Layer Cake. Grab your favorite …
From saltandbaker.com
5/5 (2)
Total Time 1 hr 10 mins
Category Dessert
Calories 588 per serving
  • In a large bowl combine the eggs, vegetable oil, sour cream, buttermilk, vanilla, and lemon zest. Whisk until everything is thoroughly combined. *
  • Add the cake mix to the wet ingredients. Using a spatula, mix the cake mix until combined. Don’t over mix! Alternatively, you can use a stand mixer (like I did). See recipe notes for details.
See details


LEMON POPPYSEED CAKE RECIPE | LIFE LOVE AND SUGAR
2019-05-01  · 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 …
From lifeloveandsugar.com
4.9/5 (34)
Total Time 1 hr 35 mins
Category Dessert
Calories 715 per serving
  • 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
  • . 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.
See details


VANILLA POPPY SEED CAKE - ANNIE'S NOMS
2019-04-09  · Instructions. Preheat the oven to 180C/350F and grease and line two 6 inch cake pans. I use Wilton Bake Easy and then line the sides with grease proof paper. Place the butter and sugar into a large bowl, or the bowl of your stand mixer, and mix on medium-high speed until light and fluffy.
From anniesnoms.com
4/5 (7)
Estimated Reading Time 6 mins
Servings 6
Total Time 1 hr 12 mins
See details


POPPY SEED CAKE RECIPE- TASTES BETTER FROM SCRATCH
2020-10-28  · Cream together butter and 1 ¼ cups of the granulated sugar. Stir in ¼ cup milk and vanilla. Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside. Alternately add the flour mixture and the ¾ cup milk, a little bit at a time, stirring gently …
From tastesbetterfromscratch.com
4.7/5 (15)
Calories 291 per serving
Category Dessert
See details


POPPY SEED CAKE | REDNUMBERONE
2018-01-25  · Let’s get started!!! Preheat oven up to 180°C or 356°F. In a medium bowl mix together flour, poppy seeds, baking powder and vanilla sugar. Then separate eggs whites from yolks. Whisk yolks with sugar until white and smooth cream. After whisk whites with the rest of sugar until soft peaks.
From rednumberone.com
4/5 (2)
Category Desserts
Cuisine Worldwide
Total Time 2 hrs
See details


EASY POPPY SEED CAKE — LET'S DISH RECIPES
2018-12-20  · Instructions. Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Mix all ingredients for cake together in a large bowl and beat with an electric mixer until smooth. Pour into prepared pan. Bake for 45-50 minutes, or until a …
From letsdishrecipes.com
4.6/5 (65)
Estimated Reading Time 2 mins
Servings 12
Total Time 1 hr
See details


BOHEMIAN POPPYSEED CAKE BEST-REMEMBERED RECIPE | MADISON ...
T.R. Sheforgen's Bohemian Poppyseed Cake, a 1977 Third Grand Prize winner, proved unforgettable to State Journal Cookbook readers. When asked to request their favorite recipes from the cookbooks, 10 people wrote in to recommend this cake recipe.
From madison.com
Estimated Reading Time 4 mins
See details


POPPY SEED CAKE | RECIPE | CUISINE FIEND
2021-08-09  · The recipe is from NY Times Cooking collection and it’s very, very close to the traditional German or Polish poppy seed cake recipes. More poppy seed recipes. Lemon and poppy seed cake: that’s an easy, non-threatening poppy seed cake (joking). A sprinkle of poppy seeds into the lovely lemon loaf cake makes a fantastic crunchy texture. Blueberry poppy cake is like an open pie made …
From cuisinefiend.com
See details


10 BEST GERMAN POPPY SEED CAKE RECIPES | YUMMLY

From yummly.com
See details


BEST EVER POPPY SEED CAKE RECIPE - EVERYWHERE
2012-11-21  · 3 eggs. 2 cups of self-raising flour. 1. Stir the poppy seeds into the milk and leave to sit for half an hour or so (if you are short of time, or not organised enough like me, you can get away with not soaking them). 2. Put the butter, vanilla and castor sugar into a bowl and mix with electric mixer until creamy. 3. Add the 3 eggs and mix again.
From weekendnotes.com
See details


POPPY SEED CAKE VALMUEFRKAGE RECIPES
POPPY SEED CAKE VALMUEFRKAGE RECIPES. 16) put poppy seed roll cake on a baking tray, break an egg, beat it with a fork, and brush cakes on top and sides 17) put the tray in the preheated oven at 180 C/360 F and bake until golden brown (about 30-45 minutes) 18) take the tray out from the oven and wait for the delicious poppy seed rolls to cool completely 19) slice each roll as desired From ...
From tfrecipes.com
See details


10 BEST POPPY SEED DESSERT RECIPES | YUMMLY

From yummly.com
See details


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 »

Top Asked Questions

How to make poppy seed cake?
Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert! Preheat oven to 350 degrees F. Grease and flour a bundt pan. Cream together butter and 1 ¼ cups of the granulated sugar. Stir in ¼ cup milk and vanilla. Sift together flour, salt, and baking powder. Stir in poppy seeds.
What is a lemon and poppyseed cake?
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa.
How do you make poppy seeds with an electric mixer?
In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth.
How do you make poppy seed cookies with buttermilk?
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.

Related Search