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.
LEMON POPPY SEED CAKE
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
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
MOIST LEMON POPPY SEED CAKE
This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
- Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
- Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g
LEMON POPPY SEED CAKE
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON 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
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
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
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