Poppy Seed Lemon Pie Recipes

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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.

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

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-POPPY SEED ROLLS



Lemon-Poppy Seed Rolls image

This recipe takes iced cinnamon rolls and gives them a fresh twist by replacing the cinnamon and sugar swirl with canned poppy seed filling and fresh lemon. Canned poppy seed filling can be found in the baking aisle and is a thick mixture of sweet syrup and crunchy poppy seeds. It's great in this recipe because there is no need to add any additional sugar to the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 12 lemon-poppy seed rolls

Number Of Ingredients 16

1 cup whole milk
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 3/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and the baking dish
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup canned poppy seed filling
6 tablespoons unsalted butter, at room temperature
2 teaspoons finely grated lemon zest, plus 1 teaspoon fresh lemon juice
Pinch of salt
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/3 cup confectioners' sugar
2 teaspoons fresh lemon juice

Steps:

  • Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
  • Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
  • Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
  • Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
  • Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
  • Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
  • Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.

LEMON POPPY SEED DRESSING



Lemon Poppy Seed Dressing image

I like to use this lemon poppy seed dressing recipe on a romaine salad with apples and pears. If you want a stronger lemon flavor, add some lemon zest. -Bonnie Capper-Eckstein, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

1/2 cup sugar
1/3 cup lemon juice
2 teaspoons grated onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup canola oil
1 teaspoon poppy seeds

Steps:

  • In a blender, combine the first 5 ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Stir in poppy seeds. Store in the refrigerator.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

LINDSEY'S LEMON POPPY SEED CAKE



Lindsey's Lemon Poppy Seed Cake image

Creamy and dreamy is how my friend Marilyn describes this recipe. A sun-shiney lemon cake that is cool and refreshing. Lemon lovers, this one's for you!

Provided by Brenda.

Categories     Dessert

Time 55m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
3/4 cup oil
1 1/4 cups water
1/2 cup poppy seed (or less per taste)
1 (21 ounce) can lemon pie filling
1 (3 1/2 ounce) box instant lemon pudding
1 cup milk
8 ounces Cool Whip

Steps:

  • Preheat Oven to 350 degrees F.
  • Grease a 9x13 cake pan and set aside.
  • In a large mixing bowl, beat together on low the 1st 6 ingredients. When combined increase speed to medium and mix for an additional 4 minutes.
  • Pour into greased 9x13 cake pan.
  • Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
  • Cool cake completely.
  • Spread lemon pie filling evenly over cooled cake.
  • In a large bowl mix together instant lemon pudding mix and milk until thickened.
  • Fold cool whip into pudding mixture.
  • Spread evenly over lemon pie filling.
  • Refrigerate until ready to serve.
  • ENJOY!
  • Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).

POPPY SEED LEMON PIE



Poppy Seed Lemon Pie image

This is from TOH magazine. I haven't made these yet, but I am typing it up for ZWT II. 6-8 servings. Prep time does not include refrigeration.

Provided by dicentra

Categories     Pie

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
1/3 cup lemonade concentrate
1 (8 ounce) carton frozen whipped topping, thawed and divided
9 inches graham cracker crust
1 tablespoon poppy seed
10 drops yellow food coloring (optional)

Steps:

  • In a mixing bowl, beat mild and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust.
  • Add poppy seeds and food coloring to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped toping. Refrigerate until ready to serve.

Nutrition Facts : Calories 427.3, Fat 19.5, SaturatedFat 10.6, Cholesterol 16.9, Sodium 242.1, Carbohydrate 59.4, Fiber 0.7, Sugar 50.5, Protein 5.8

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