CITRUS POPPY-SEED CAKE
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 eight-inch-round layer cake
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
- Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
- Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
- Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
- Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
- To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds.
GLAZED LEMON POPPY-SEED CAKE
Categories Mixer Citrus Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Butter a 9-inch round cake pan.
- Whisk together flour, baking powder, lemon zest, and salt in a bowl.
- Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
- Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
- Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
- Serve warm or at room temperature.
GLAZED CITRUS-POPPY SEED CAKE
With orange and lemon juice in the glaze and orange and lemon zest in the batter, this poppy-seed-flecked cake doubles up on citrus flavor. Serve it with a simple bar of high-quality dark chocolate, which will complement its sweet-tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h25m
Number Of Ingredients 15
Steps:
- Make the cake: Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, line bottom with parchment, and spray parchment. Sift together flour, baking powder, and salt. Beat together butter, sugar, and zests with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then beat in lemon juice. Reduce speed to low, and beat flour mixture into butter mixture, alternating with cream and vanilla, beginning and ending with flour mixture. Stir in poppy seeds.
- Pour batter into cake pan, and bake until a toothpick inserted into center comes out clean and top is deeply golden, 1 hour to 1 hour 15 minutes. Let cool in pan 30 minutes. Unmold, and let cool completely on a wire rack, about 1 hour.
- Make the glaze: Boil juices in a small saucepan until reduced to 1/4 cup. Let cool, then add sugar, stirring until it dissolves. Pour glaze over cooled cake.
VICTORIAN CITRUS GLAZED POPPY SEED CAKE
Drizzled with a delicious brandied citrus glaze and served atop a fancy cut crystal pedestal cake stand that's strewn with rose petals and fresh lavender flowers, this solid, satisfying poppy seed cake makes a fitting tribute to a hearty traditional Victorian High Tea. Adapted from "Having Tea" by Tricia Foley.
Provided by BecR2400
Categories Dessert
Time 1h40m
Yield 1 bundt or 10-inch tube cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Soak the poppy seeds in the milk for 4 hours or more. Rinse the seeds under cold running water, and then drain well.
- Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or a 10-inch tube pan.
- Cream the butter and gradually beat in 1 1/4 cups granulated sugar. Beat in the brandy, grated lime and orange rinds, lavender powder and poppy seeds. Add the egg yolks, one at a time, beating well after each addition.
- Continue beating for about 5 minutes, or until the mixture is very light and creamy.
- In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat until the peaks are stiff but not dry.
- Sift the flour and salt over the egg yolk mixture a third at a time, folding in after each addition. Gently fold in a quarter of the egg whites; then fold in the rest.
- Pour the batter carefully into the prepared pan. Bake 1 hour, or until a toothpick comes out clean when tested in the center. If you like a tangy cake,make a syrup by combining the lime juice and orange juice (and brandy!) in a glass measuring cup; stir in the superfine sugar until it has completely dissolved.
- Immediately upon removing from the oven, prick the top of the cake with a long-tined fork or thin skewer and pour the citrus-brandy syrup all over the top to cover it completely. Allow syrup to soak in and let stand until cool, about 1 hour, before removing pan. Place cake on serving platter and garnish with sprigs of fresh edible flowers.
Nutrition Facts : Calories 608.5, Fat 35, SaturatedFat 19.4, Cholesterol 223.7, Sodium 127.7, Carbohydrate 62.2, Fiber 1.9, Sugar 37.7, Protein 9.3
VICTORIAN SEED CAKE
This solid, satisfying cake was typical of a hearty Victorian tea. Fresh lavender makes a pretty and aromatic garnish
Provided by Lise in Indiana
Categories Dessert
Time 1h20m
Yield 14-16 serving(s)
Number Of Ingredients 14
Steps:
- Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
- Preheat oven to 350ºF. Grease and flour a Bundt pan or 10-inch tube pan.
- Cream the butter and gradually add 1 1/4 cups of the sugar.
- Beat in the zests and the poppy seeds.
- Add the egg yolks, one at a time, beating well after each addition.
- Continue beating for about 5 minutes, until the mixture if very light and creamy.
- In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
- Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
- Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
- Pour batter carefully into the prepared pan.
- Bake one hour, or until a toothpick comes out clean when tested in the center.
- Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
- Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
- Pour the citrus syrup all over the top to cover completely.
- Cool cake in the pan to allow syrup to be absorbed completely.
- Remove cake from pan and serve.
Nutrition Facts : Calories 424.5, Fat 25.3, SaturatedFat 13.8, Cholesterol 174.4, Sodium 173.1, Carbohydrate 44.2, Fiber 0.9, Sugar 27.6, Protein 6.7
More about "victorian citrus glazed poppy seed cake recipes"
CITRUS POPPY SEED CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 30 minsCategory DessertCalories 466 per serving
- Preheat the oven to 350°F (177°C). Butter a 9-by-5-inch (23-by-33-cm) loaf pan and line the bottom with parchment paper.
- In a small bowl, mix together the confectioners’ sugar and 1/4 cup mixed citrus juice until thoroughly combined. Add more citrus juice, 1 teaspoon at a time, until the glaze reaches a pourable consistency.
LEMON POPPY SEED CAKE & LEMON GLAZE - RECIPE BY …
From toriavey.com
GLAZED LEMON POPPY SEED CAKE - JESSIE SHEEHAN BAKES
From jessiesheehanbakes.com
GLAZED LEMON POPPY SEED BUNDT CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
LEMON-POPPY SEED CAKE WITH LEMON GLAZE RECIPE
From pillsbury.com
LEMON POPPY SEED CAKE - ONCE UPON A CHEF
From onceuponachef.com
LEMON POPPY SEED POUND CAKES WITH LEMON GLAZE
From victoriamag.com
GLAZED LEMON-THYME POPPY SEED CAKE - BAKE FROM …
From bakefromscratch.com
CITRUS POPPY SEED CAKE - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
CITRUS POPPY SEED CAKE - CANADIAN LIVING
From canadianliving.com
GLAZED LEMON POPPY SEED CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GLAZED CITRUS-POPPY SEED CAKE RECIPE - PINTEREST
From pinterest.ca
LEMON POPPY SEED POUND CAKES WITH LEMON GLAZE - VICTORIA …
From pinterest.com
GLAZED LEMON POPPY SEED POUND CAKE - VALERIE
From valeriebakingwithannaolson.com
GLAZED CITRUS-POPPY SEED CAKE RECIPE
From pinterest.co.uk
LEMON POPPY SEED CAKE WITH CITRUS HONEY GLAZE.
From halfbakedharvest.com
TARTINE BAKERY'S CITRUS ALMOND POPPY SEED CAKE - COOK LIKE JAMES
From cooklikejames.com
GLAZED RIO STAR GRAPEFRUIT POPPY SEED CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
GLAZED LEMON POPPY SEED BUNDT CAKE RECIPE - RECIPES.NET
From recipes.net
CITRUS POPPYSEED CAKE | POPPY SEED CAKE, EASTER CAKE RECIPES, …
From pinterest.com
BEST LEMON POPPY SEED BREAD RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
RECIPE LEMON POPPY CAKE - THERESCIPES.INFO
From therecipes.info
POPPY-SEED CAKE WITH A LEMON GLAZE RECIPE
From bakerrecipes.com
POPPYSEED CAKE GLAZE - RECIPES | COOKS.COM
From cooks.com
CITRUS POPPY SEED CAKE (EASY RECIPE!) - MY BAKING ADDICTION
From mybakingaddiction.com
LEMON POPPY SEED POUND CAKE WITH LEMON GLAZE
From tinynewyorkkitchen.com
SLOW COOKER CITRUS POPPY SEED CAKE - CANADIAN LIVING
From canadianliving.com
HOW TO BAKE LEMON-POPPY SEED CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
LEMON POPPY SEED LOAF CAKE WITH LEMON GLAZE | FOODTALK
From foodtalkdaily.com
LEMON GLAZED POPPY SEED COFFEE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
POPPY-SEED CAKE WITH LEMON GLAZE RECIPE
From bakerrecipes.com
RECIPE: POPPY SEED CAKE (WITH LEMON GLAZE OR CREAM CHEESE …
From recipelink.com
CITRUS POPPY SEED CAKE RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
POPPYSEED CAKE WITH LEMON GLAZE - LET THE BAKING BEGIN!
From letthebakingbegin.com
THE BEST POPPY SEED BREAD WITH CITRUS GLAZE - COURTNEY'S …
From courtneyshomestead.com
CITRUS POPPY SEED LOAF WITH YOGURT GLAZE • TWO PURPLE FIGS
From twopurplefigs.com
MEYER LEMON POPPY SEED CAKE RECIPE WITH LEMON GLAZE - MARY …
From marydisomma.com
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 »
You'll also love