LEMON POPPY SEED CHEESECAKE
This fresh and creamy cheesecake has won awards over the years. It's that good! - Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the graham cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside., In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add the eggs, cream, lemon juice, zest and poppy seeds. Beat on low speed just until combined. Pour into prepared crust., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts :
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
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
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