How To make Lemon Glazed Poppyseed Bundt Cake
1 1/2 c baking Butter, Mrs. Bateman's Butterlike(t --
softened 2 c granulated sugar
12 oz evaporated skim milk
1 c egg whites
1 tsp salt
1 3/4 tsp baking soda
3 c all-purpose flour
2 tsp lemon extract
3 tbsp poppy seeds
1 1/2 c powdered sugar
2 tbsp lemon juice
Mix together the softened Bakin Butter, sugar and eggs until almost smooth. Add the rest of the ingredients in a large mixing bowl. Mix just until there are no more lumps, then stop.Pour into a vegetable-sprayed Bundt pan and bake in a 325 F. pre-heated oven for 55 minutes, or until a toothpick comes out clean. Immediately turn cake over on serving platter to cool.
Mix the 1 1/2 cups powdered sugar and lemon juice together until smooth, to make glaze. When cake is completely cool, drizzle glaze over top.
How To make Lemon Glazed Poppyseed Bundt Cake's Videos
LEMON POPPY SEED CAKE | LEMON POPPY SEED BUNDT CAKE WITHOUT OVEN
WELCOME TO YUMMY FOOD & FASHION.
TODAYS RECIPE IS LEMON POPPY SEED CAKE | LEMON POPPY SEED BUNDT CAKE WITHOUT OVEN
This lemon and poppy seed bundt cake is one of my favorite treats to enjoy with a cup of coffee! The cake is luscious, moist and loaded with amazing lemon flavor from lemon zest. I add a simple sugar glaze finish and garnish the top with extra lemons! If you're looking for a simple and delicious cake recipe, this is the one!
INGREDIENTS:
2 EGGS ( can use 1/2 cup of curd or condensed milk instead of eggs)
SUGAR - 2/3 CUP
OIL - 1/2 CUP
MILK - 1/4 CUP
LEMON ZEST - 1 TSP
LEMON JUICE - 2 TBSP
FLOUR - 1 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
POPPY SEED - 3 TBSP ( কালো পোস্ত দানা)
VANILLA ESSENCE - 1/2 TSP ( can use lemon essence)
FOR GLAZE:
POWDER SUGAR - 1/2 CUP
CREAM - 2 TBSP
LEMON ESSENCE - 1/4 TSP
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Lemon Poppy Seed Bundt Cake - Austrian Gugelhupf Recipe
Lemon Poppy Seed Cake (Gugelhupf) recipe: with text and photo instructions, in both American and metric measures.
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Super moist Lemon Poppy seed pound cake/ ready in less than 5 minutes
SUPER MOIST LEMON POPPY SEED POUND CAKE/ Best ever lemon pond cake recipe ever
#lemoncake#lemonpoundcake#poundcake
This lemon cake is so velvety and yummy, your house will be full of lemon aroma when this cake is baking in the oven. This recipe is very easy to make and you can make it even without mixer.I made a lot of lemon recipes before but this poppy seed version is really to die for. all pound cakes are delicious to my opinion and this lemon pound cake is one of the best. I really enjoy a slice of this cake with a cup of tea. I hope you make it and enjoy it too.
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Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tbsp poppy seed
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Lemon Poppy Seed Cake Recipe
This lemon poppy seed cake is moist with a rich lemon flavor and the most delicious lemon glaze. This lemon and poppy seed cake is easy to make and is a bright and cheery dessert for any time of the year.
Get the recipe:
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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Beautiful Lemon Bundt Cake
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