POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
GLUTEN FREE POPPY SEED POUND CAKE
Make and share this Gluten Free Poppy Seed Pound Cake recipe from Food.com.
Provided by GlutenFreeGirl
Categories Breakfast
Time 50m
Yield 2 pound cakes, 12-20 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
- Fold in poppy seeds.
- Pour mixture into 2 greased loaf pans.
- Bake at 350 degrees for 35-40 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 240.3, Fat 15.1, SaturatedFat 4, Cholesterol 72, Sodium 307.3, Carbohydrate 24.5, Fiber 0.3, Sugar 23.9, Protein 2.8
LEMON POPPY SEED BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
- Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
- In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
- Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
- For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.
GLUTEN FREE POUND CAKE
I created this from a couple of recipes, Five Flavor Pound Cake (#24612) and a Gluten Free Poppy Seed Pound Cake (#174118). Use at least four of the flavors. It may not sound if it will taste good, but the combination of flavors make it sooooo tasty and brings a lot of flavor to something that could be bland due to using gluten free flour. I had to make a second one after my daughter and I kept stealing slices of the first one.
Provided by Sharski
Categories Dessert
Time 55m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, sour cream, and sugar.
- You can use any combination of the extracts, but use at least four of them.
- Mix eggs and extracts with butter / sugar mixture.
- Sift flour, baking powder, and pudding mix.
- Add to wet mixture and mix for 2-3 minutes.
- Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
- Cook for 35-40 minute or until knife poked in center comes out clean.
Nutrition Facts : Calories 149.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 53.9, Sodium 169.1, Carbohydrate 17.9, Sugar 17.8, Protein 1.4
LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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
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.
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
CONTEST-WINNING POPPY SEED BUNDT CAKE
Since this moist cake keeps so well, you can make it the day before serving. It freezes beautifully, too. Flavored with almond extract and poppy seeds, it's great for taking to a picnic or potluck or to present as a hostess gift.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs, milk, oil, poppy seeds, extracts and flavoring. Combine the flour, sugar, baking powder and salt; add to egg mixture until blended., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 442 calories, Fat 18g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 155mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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