Lemon Poppy Seed Muffins Recipe - Laura Vitale - Laura in the Kitchen Episode 584
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Lemon-Poppy Seed Bundt Cake by Cooking with Manuela
Brighten up your morning with this soft and moist lemon and poppy seed bundt cake drizzled with sweet lemon glaze
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon is everywhere in Ina's recipe — in the cake, in the drizzle and in the glaze!
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Lemon Poppy Seed Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 45 min (includes sitting and cooling times)
Active: 20 min
Yield: 10 to 12 servings
Ingredients
1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
For the glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice
Directions
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.
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon Poppy Seed Pound Cake Recipe
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
8. Let it cool completely before serving.
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Lemon Poppy Seed Cake with Lemon Buttercream Frosting
If you love fresh lemon flavor, this Lemon Poppy Seed Cake is for you! It is soft moist and simple to make. That lemon buttercream had me licking the spatula, the bowl, the piping bag...
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????Stainless Steel Citrus Juicer -
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????Lemon Poppy Seed Cake Ingredients:
????For the Lemon Poppy Seed Cake:
12 Tbsp unsalted butter (3/4 cup), softened
1 cup granulated sugar
3 large eggs room temperature
2 cups all-purpose flour
2 1/2 tsp baking powder
2 Tbsp poppy seeds sifted to remove any debris
1 Tbsp lemon zest (from 2 large lemons)
2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk room temperature
????For the Lemon Buttercream Frosting - Easy Decorating:
1 cup unsalted butter 2 sticks, softened
4 oz cream cheese softened
4 cups powdered sugar
3 Tbsp lemon juice
1 tsp vanilla extract
????More Lip-Smacking Good Lemon Desserts ????
????Fruit Salad -
????Blackberry Lemon Cake Roll -
????Blueberry Lemon Cake Recipe -
????Baklava Recipe -
???? Canning Lemons -
ALSO MUST TRY POPPY SEED YUMMY CAKE -
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Lemon Poppy Seed Muffins Recipe 柠檬罌粟籽玛芬糕 | Huang Kitchen
If you love lemon desserts, these lovely Lemon Poppy Seed Muffins are perfect for you. They are wonderfully dense, moist, buttery and lemony. Simply incredible!
▼ See FULL Lemon Poppy Seed Muffins RECIPE with INGREDIENT LIST in link below ▼
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If you are a lemon freak and loves dessert, these lovely Lemon Poppy Seed Muffins may just be for you. They are wonderfully dense and moist, buttery and lemony. Bursting with light citrus flavour and with a little added crunch from the black poppy seeds, these muffins make a delicious morning or afternoon tea treat. Just love how the black poppy seeds dot the batter and the lemon zest and juice flavour the muffin. Certainly a sure winner.
These Lemon Poppy Seed Muffins are extremely easy to make too. Start by whisking together the DRY ingredients. Then beat butter and sugar till light and fluffy. Next, mix the batter well with the WET ingredients. Slowly fold in the dry flour mixture, spoon into muffin cups and bake till golden brown and a toothpick inserted in the muffin comes out clean. Lastly glaze the top with a tangy lemon glaze and we're done!
Contrary to normal muffin, this Lemon Poppy Seed muffin is more like a pound cake with its rich flavour and its moist dense texture. The yoghurt added contribute to this really rich flavour and dense moist texture. The muffin batter is meant to be very thick which results in a perfectly dome shaped top when baked. However, even though the batter is thick, the muffins will still bake into very light, moist and fluffy muffins. The muffins have just the right sweetness, not overly sweet.
The lemon zest and lemon juice in the muffin batter add just the right balance between the tart citrus flavour and sweetness in the muffins. These Lemon Poppy Seed Muffins are great as is, but they taste even better drizzled with the tangy, citrusy lemon glaze. The lemon glaze not just impart an extra lemon flavour to the muffins, it also keeps the muffins nice and moist so they store pretty well too.
Last but not least, the lemon flavour really comes through in these baked muffins. Every bite is packed with tons of tart lemon flavour and a little added crunch from the poppy seeds. It is simply irresistible. A delicious dessert for lemon lovers of all ages. As always, Enjoy!
So Enjoy!
▼ See Full Step By Step Recipe with Ingredient List in link below ▼
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