DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING
Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.
Provided by Heather Savage
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 16
Steps:
- Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
- Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
- Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
- Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g
POPPY SEED CAKE
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
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.
VANILLA POPPY SEED CAKE WITH RASPBERRY TOPPING
Poppy seed cake infused with buttery vanilla glaze and topped with vanilla-flavored raspberry sauce elevates this dessert from "really good" to the "WOW!" category.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
- For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
- Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
- For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
- For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.
Nutrition Facts : Calories 406.8, Fat 17.8, SaturatedFat 3.4, Cholesterol 75.2, Sodium 226.7, Carbohydrate 56.1, Fiber 1.9, Sugar 34.1, Protein 5.7
VANILLA POPPY SEED CAKE
This may seem like a large amount of vanilla, but it works here. You can serve it plain or fancy it up with whipped cream or ice cream.
Provided by graffeetee
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cream the butter and sugar until fluffy with an electric mixer.
- Add egg yolks and beat until combined.
- Add sour cream and beat again.
- Mix baking soda into flour.
- Mix flour, vanilla and poppy seeds into butter mixture.
- Beat egg whites until stiff.
- Fold gently into butter mixture.
- Pour batter into ungreased bundt pan.
- Bake about 1 hour or until tester inserted into cake comes out clean.
Nutrition Facts : Calories 482.7, Fat 28, SaturatedFat 15.6, Cholesterol 143.5, Sodium 298.6, Carbohydrate 51.7, Fiber 1.2, Sugar 31.2, Protein 7
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