Blueberry-Lemon Poppy seed Bread
An easy sweetbread that makes a perfect breakfast or snack!
Recipe:
Easy Lemon Poppy Seed Cake
This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. A twist on my Blood Orange Pound Cake and Coconut Pound Cake recipes, this pound cake is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
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Lemon Poppy Seed Bread | Sally's Baking Recipes
Lemon Poppy Seed Bread is an easy recipe that's simple enough for a weekday breakfast or can be dressed up with candied lemon slices for fancy afternoon tea. Oil and sour cream make this lemon poppy seed bread uniquely moist, while lemon provides a fresh, bright flavor.
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Lemon-Poppy Seed Zucchini Bread | Recipe | Well Done
The tender, fine-crumbed texture and bright lemon citrus flavor offer a refreshing change from traditional spiced zucchini breads.
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Lemon-Poppy Seed Zucchini Bread | Recipe | Well Done
Lemon poppy seed loaf cake
This is my go-to summer cake
It's not too sweet and not too dry, the poppy seeds add a nice crunchy texture
The simple glaze on top just enhances that lemony flavour which I love, you can glaze the loaf one day in advance so that it sets nicely on top
What else? Oh, well its just great with a cup of black tea :)
You can also make this in a round cake tin or even cupcakes!
I love this recipe because it uses simple ingredients and it turns out very rich and moist, not clumpy as some loaf cakes and everyone that's tasted it has loved it, so, there you go!
Useful tools as seen in this video: (paid links)
Stand-up mixer with paddle attachment for doughs:
microplane zester:
loaf cake pan:
Ingredients:
3 eggs
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups A.P. flour
1/2 cup milk
lemon juice of 2 lemons
Lemon zest of 2 lemons
3 Tbsp poppy seeds
1 tsp vanilla
1 cup sugar
1/2 cup butter
Glaze
3/4 cup/90g confectioner's sugar, sifted
2 Tbsp lemon juice
0:00 Introduction
0:32 COMBINE FLOUR, SALT, B. POWDER & B. SODA
0:59 CREAM TOGETHER SUGAR & BUTTER
1:19 INCORPORATE EGGS ONE AT A TIME
1:58 WHOLE MILK 1/2 cup
2:19 COMBINE INGREDIENTS
2:48 BUTTER & FLOUR THE PAN
3:08 BAKE AT 180°C (350°F) FOR 40-45 MINUTES
4:19 RECOAT THE TOP EVERY 5 MINUTES UNTIL ITS SET
4:44 LOOSEN EACH SIDE CAREFULLY
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