POPPY SEED CHIFFON CAKE
This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, water, oil, lemon extract, lemon zest and poppy seed filling. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into egg yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edge and center tube of pan. Invert cake onto a serving plate., For frosting, beat butter and confectioners' sugar in a large bowl. Add the lemon juice, extract and enough milk to achieve desired consistency. Frost cake.
Nutrition Facts : Calories 438 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 237mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
POPPY SEED CAKE WITH LEMON ERMINE FROSTING
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
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 LADY CAKE
Nutty poppy seeds and fragrant lemon zest enliven a white layer cake; its filling is a combination of whipped cream and lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 eight-inch four-layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, and line with parchment paper. Butter parchment, and dust bottoms and sides with flour, tapping out excess; set aside.
- Into a medium bowl, sift together flour, baking powder, and salt twice; set aside. In a mixing bowl, using the paddle attachment, cream the butter on low speed until soft. Increase speed to medium; beat until pale and fluffy.
- Gradually add 1 1/2 cups sugar; beat until fluffy, about 3 minutes. Beat in vanilla, poppy seeds, and lemon zest. With mixer on low speed, add the flour mixture in two batches, alternating with the milk; beat until thoroughly combined after each addition. Scrape sides of the bowl; beat 10 seconds more. Set aside.
- In another mixing bowl, whisk the egg whites and cream of tartar on low speed until foamy. Increase speed to medium-high; gradually add remaining 1/4 cup sugar until peaks are just stiff. Gently fold in whites; do not overmix.
- Divide batter between prepared pans; bake until golden and a cake tester inserted in the centers comes out clean, about 40 minutes. Transfer to a wire rack to cool completely. To remove cakes, invert onto plates; peel off parchment paper, and reinvert so the top side is up.
- Make filling: In a small bowl, whip heavy cream to soft peaks. Fold in lemon curd; cover with plastic, and refrigerate until chilled and firm, at least 2 hours.
- Assemble cake: Using a serrated knife, carefully trim tops of both cakes to make level, if desired. Slice each in half horizontally to make a total of 4 layers. Brush away crumbs from tops of layers.
- Place one of the bottom layers on a serving platter; spread with 1 cup lemon filling. Top with another cake layer; spread with 1 cup filling. Repeat with another cake layer and filling; top with remaining cake layer. Cover entire cake with plastic wrap, and carefully transfer to the refrigerator, steadying it with your hands to keep the layers from sliding. Chill until filling is firm, at least 2 hours.
- When ready to serve, frost cake and garnish with poppy seeds.
SEVEN-MINUTE FROSTING FOR LEMON POPPY-SEED LADY CAKE
Use this frosting to make our Lemon Poppy-Seed Lady Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 eight-inch four-layer cake
Number Of Ingredients 3
Steps:
- In a small saucepan, combine 1 1/2 cups sugar with the corn syrup and 1/4 cup water. Place over medium heat, stirring occasionally until sugar has dissolved.
- Raise heat, and bring to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue boiling 5 to 7 minutes, or until a candy thermometer registers 230 degrees.
- Meanwhile, in a mixing bowl, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually beat in remaining 1/4 cup sugar. Reduce speed to medium-low.
- When syrup reaches 230 degrees, carefully pour it in a stream down side of bowl. Beat until frosting is cool, thick, and glossy, 5 to 10 minutes. Use immediately.
FIVE MINUTE LEMON-POPPY SEED CAKE
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
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
LEMON POPPYSEED CAKE WITH LEMON CREAM CHEESE FROSTING
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
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
LEMON-POPPY SEED LADY CAKE
Yield Makes one 8-inch 4-layer cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Butter 2 8 × 2-inch round cake pans, and line with parchment paper. Butter the parchment, and dust the bottoms and sides with flour, tapping out excess; set aside.
- Into a medium bowl, sift together the flour, baking powder, and salt twice; set aside. In a mixing bowl, using the paddle attachment, cream the butter on low speed until soft. Increase speed to medium; beat until pale and fluffy.
- Gradually add 1 1/2 cups sugar; beat until fluffy, about 3 minutes. Beat in the vanilla, poppy seeds, and lemon zest. With the mixer on low speed, add the flour mixture in 2 batches, alternating with the milk; beat until thoroughly combined after each addition. Scrape the sides of the bowl; beat 10 seconds more. Set aside.
- In another mixing bowl, whisk the egg whites and cream of tartar on low speed until foamy. Increase speed to medium-high; gradually add the remaining 1/4 cup sugar until the peaks are just stiff. Gently fold in the whites; do not overmix.
- Divide the batter between the prepared pans; bake until golden and a cake tester inserted in the centers comes out clean, about 40 minutes. Transfer to a wire rack to cool completely. To remove the cakes, invert onto plates; peel off the parchment paper, and reinvert so the top side is up.
- Make the filling: In a small bowl, whip the heavy cream to soft peaks. Fold in the lemon curd; cover with plastic, and refrigerate until chilled and firm, at least 2 hours.
- Assemble the cake: Using a serrated knife, trim the tops of both cakes to make level, if desired. Slice each in half horizontally to make a total of 4 layers. Brush away crumbs from the tops of the layers.
- Place one of the bottom layers on a serving platter; spread with 1 cup lemon filling. Top with another cake layer; spread with 1 cup filling. Repeat with another cake layer and filling; top with the remaining cake layer. Cover the entire cake with plastic wrap, and carefully transfer to the refrigerator, steadying it with your hands to keep the layers from sliding. Chill until filling is firm, at least 2 hours.
- When ready to serve, frost the cake and garnish with poppy seeds.
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- In a very small bowl, mix together the cornstarch and water. In a medium saucepan over medium heat, whisk together the eggs, sugar, lemon juice, and lemon zest. Whisk continuously until the mixture is just about to bubble. At this point, add the cornstarch slurry and whisk until the mixture bubbles for about 10 seconds, then remove from the heat. This is different on every stove top -- you will see a noticeable difference in the viscosity.
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- It's always best to use a kitchen scale to measure solid ingredients. If you must use cups to measure the flour and sugar, spoon them into the cups and sweep off the excess with a flat knife. Do not pack the ingredients into the measuring cup.
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- Preheat the oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute until the mixture is light and fluffy. Slow down the mixer to low speed and add in the eggs separately one at a time, incorporating them into the mixture before adding the next.
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- Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line with a round of parchment paper. Butter parchment paper, lightly dust pans with cake flour and shake out excess, set pans aside. Sift cake flour into a large mixing bowl. Add baking powder, baking soda, salt and poppy seeds and whisk 20 seconds, set aside.
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