Luscious Lemon Poppy Seed Cake Recipe
This lemon poppy seed cake recipe is easy to follow and you will love the results. Grab an apron and enjoy a slice of heaven with this cake!
Find a printed recipe sheet here:
Ingredients:
Lemon Curd - Use store bought or make your own
1 Egg yolk ( can also use the whole egg)
1/3 cup sugar
2 Tbsp butter
1/2 Tbsp lemon zest
2 Tbsp lemon juice
Poppyseed Cake Ingredients:
6 Tbsp butter, softened
1 Tbsp canola or vegetable oil
1 egg
3/4 Cup sugar
1 tsp vanilla
1/3 cup plain greek yogurt or sour cream
1/4 tsp salt
1 tsp baking powder
1 cup flour
2 Tbsp milk.
1 Tbsp poppyseeds
Frosting Ingredients:
1/2 cup butter, softened
1/4 cup lemon curd
1 tsp vanilla extract
3 cups powdered sugar
3-4 Tbsp milk or whipping cream
Directions:
Lemon Curd:
Combine egg yolk or whole egg, sugar, lemon juice and lemon zest in a small saucepan.
Stir constantly over medium heat until it thickens and comes to a low boil.
Remove from heat and pour through a strainer into a bowl with 2 Tbsp butter.
Stir until butter is melted.
Cover top of lemon curd with plastic wrap and put in the refrigerator to cool.
Poppyseed Cake:
Use a 6 inch cake pan that has been greased and floured. Line bottom with parchment paper or wax paper.
Preheat oven to 350 degrees F
In a bowl add butter and beat until creamy.
Add in oil, sugar, vanilla, yogurt or sour cream and mix to combine.
Add in salt, baking powder, flour and mix.
Add in milk
Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Frosting:
Combine butter, lemon curd and vanilla extract.
Add in powdered sugar and enough milk or cream to make a good spreading consistency.
Frost cake.
Garnish with some additional poppyseeds and a slice of lemon.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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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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????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 ????
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????Blackberry Lemon Cake Roll -
????Blueberry Lemon Cake Recipe -
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ALSO MUST TRY POPPY SEED YUMMY CAKE -
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Lemon Poppyseed Cake For Two - Glen And Friends Cooking
Lemon Poppyseed Cake For Two - Glen And Friends Cooking
This is another in our small easy cakes for two series. This glazed lemon poppy seed cake recipe is a quick to make after supper treat.
Ingredients:
Cake
20 mL (4 tsp) poppy seeds
125 mL (½ cup) cake and pastry flour
1 mL (¼ tsp) baking powder
.5 mL (1/8 tsp) salt
75 mL (1/3 cup) sugar
60 mL (¼ cup) butter, melted
5 mL (1 tsp) limoncello
1 egg
15 mL (1 Tbsp) lemon zest
5 mL (1 tsp) lemon juice
Glaze
30 mL (2 Tbsp) sugar
15 mL (1 Tbsp) lemon juice
15 mL (1 Tbsp) limoncello
Method:
Preheat oven to 160ºC (325ºF).
Grease and flour a 6” round cake pan.
In a bowl mix together poppy seeds, flour, baking powder, and salt.
In another bowl whisk together sugar, butter, limoncello, egg, lemon zest, and
lemon juice.
Whisk flour mixture into sugar mixture.
Scrape into prepared pan and bake for about 25 minutes.
Remove from oven and allow to cool in pan for 10-15 minutes.
Mix together the ingredients for the glaze.
Turn cake out on to wire rack, poke holes in the top with a skewer and brush on the glaze.
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Lemon Poppyseed Mug Cake - Dished #Shorts
On today's Dished #shorts we're making Lemon Poppyseed Mug Cake
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If you love this how-to make lemon poppyseed mug cake recipe let us know what you think in the comments below! #dished #mugcake #lemoncake
Ingredients for making lemon poppyseed mug cake:
3 tbsp (23g) all-purpose flour
1/4 tsp baking powder
1 tsp (3g) poppyseeds
1 1/2 tbsp (19g) sugar
2 tbsp (30ml) milk
3/4 tbsp (11ml) neutral oil
splash of vanilla extract (optional)
1 tbsp (15ml) lemon juice
1 tsp (2g) lemon zest
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Keto Lemon Poppy Seed Cake
Pan size: two 6-inch (15 cm) round pans
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
3 tablespoons (45mL) lemon juice
zest of 1 large lemon
⅓ cup (80mL) melted salted butter
⅔ cup (190g) plain Greek yogurt
2 cups (200g) blanched almond flour
½ cup (100g) granulated erythritol
2 teaspoons (8g) baking powder
1 tablespoon (10g) poppy seeds
½ cup (115g) softened salted butter
4 ounces (115g) softened cream cheese
1 tablespoon (15mL) lemon juice
½ cup (100g) powdered erythritol
-Bake at 330°F (166°C) for 30-40 minutes or until toothpick is clean when inserted. Remove the cake from the pan and let it cool completely.
-Refrigerate for 30 minutes before serving.
Yields 8 servings (macros per serving)
NET CARBS: 4.0g
FIBER: 4.0g
PROTEIN: 11.6g
FAT: 39.1g
CALORIES: 411
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#ketoserts #KetoLemonCake #KetoLemonPoppySeedCake
Pastel de semillas de amapola y limón
Tamaño del molde: dos moldes redondos de 15 cm (6 pulgadas)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
3 cucharadas (45 ml) de jugo de limón
ralladura de 1 limón grande
⅓ taza (80 ml) de mantequilla salada derretida
⅔ taza (190 g) de yogur griego natural
2 tazas (200 g) de harina de almendras blanqueadas
½ taza (100 g) de eritritol granulado
2 cucharaditas (8 g) polvo de hornear
1 cucharada (10 g) de semillas de amapola
½ taza (115 g) de mantequilla salada ablandada
4 onzas (115 g) de queso crema ablandado
1 cucharada (15 ml) de jugo de limón
½ taza (100 g) de eritritol en polvo
-Hornee a 330°F (166°C) durante 30-40 minutos o hasta que el palillo esté limpio cuando lo inserte. Retire la torta del molde y deje que se enfríe por completo.
-Refrigerar por 30 minutos antes de servir.
Rinde 8 porciones (macros por porción)
CARBOHIDRATOS NETOS: 4.0g
FIBRA: 4.0g
PROTEÍNA: 11,6g
GRASA: 39.1g
CALORÍAS: 411
Torta Di Semi Di Papavero Al Limone
Dimensioni della padella: due padelle rotonde da 6 pollici (15 cm).
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
3 cucchiai (45 ml) di succo di limone
scorza di 1 limone grande
⅓ tazza (80 ml) di burro salato fuso
⅔ tazza (190 g) di yogurt greco bianco
2 tazze (200 g) di farina di mandorle sbollentate
½ tazza (100 g) di eritritolo granulato
2 cucchiaini (8 g) di lievito in polvere
1 cucchiaio (10 g) di semi di papavero
½ tazza (115 g) di burro salato ammorbidito
4 once (115 g) di formaggio cremoso ammorbidito
1 cucchiaio (15 ml) di succo di limone
½ tazza (100 g) di eritritolo in polvere
- Cuocere a 166°C (330°F) per 30-40 minuti o fino a quando lo stuzzicadenti non è pulito una volta inserito. Togliere la torta dalla teglia e lasciarla raffreddare completamente.
-Conservare in frigorifero per 30 minuti prima di servire.
Resa 8 porzioni (macro per porzione)
CARBOIDRATI NETTI: 4,0 g
FIBRA: 4,0 g
PROTEINE: 11,6 g
GRASSO: 39,1 g
CALORIE: 411
Gâteau au citron et aux graines de pavot
Taille du moule : deux moules ronds de 6 pouces (15 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à thé (5mL) d'extrait de vanille
3 cuillères à soupe (45mL) de jus de citron
le zeste d'1 gros citron
⅓ tasse (80 ml) de beurre salé fondu
⅔ tasse (190 g) de yogourt grec nature
2 tasses (200 g) de farine d'amande blanchie
½ tasse (100 g) d'érythritol granulé
2 cuillères à café (8 g) de levure chimique
1 cuillère à soupe (10 g) de graines de pavot
½ tasse (115g) de beurre salé ramolli
4 onces (115g) de fromage à la crème ramolli
1 cuillère à soupe (15mL) de jus de citron
½ tasse (100 g) d'érythritol en poudre
-Cuire à 330°F (166°C) pendant 30 à 40 minutes ou jusqu'à ce qu'un cure-dent soit propre lorsqu'il est inséré. Retirez le gâteau du moule et laissez-le refroidir complètement.
-Réfrigérer 30 minutes avant de servir.
Donne 8 portions (macros par portion)
GLUCIDES NETS : 4,0 g
FIBRE : 4,0 g
PROTÉINES : 11,6 g
GRAISSE : 39,1 g
CALORIES : 411
كعكة بذور الخشخاش بالليمون
حجم المقلاة: صحنين دائريين مقاس 6 بوصات (15 سم)
مكونات
3 بيضات كبيرة في درجة حرارة الغرفة
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
3 ملاعق كبيرة (45 مل) عصير ليمون
قشر حبة ليمون كبيرة
نصف كوب (80 مل) زبدة مملحة مذابة
نصف كوب (190 جم) زبادي يوناني عادي
2 كوب (200 جم) دقيق لوز مقشر
نصف كوب (100 جم) إريثريتول محبب
ملعقتان صغيرتان (8 جرام) من مسحوق الخبز
1 ملعقة كبيرة (10 جم) بذور الخشخاش
نصف كوب (115 جم) زبدة مملحة طرية
4 أونصات (115 جرام) جبنة كريمية طرية
1 ملعقة كبيرة (15 مل) عصير ليمون
نصف كوب (100 جم) مسحوق إريثريتول
- يُخبز على درجة حرارة 330 فهرنهايت (166 درجة مئوية) لمدة 30-40 دقيقة أو حتى يصبح عود الأسنان نظيفًا عند إدخاله. أخرجي الكيك من المقلاة واتركيها تبرد تمامًا.
- يُترك في الثلاجة لمدة 30 دقيقة قبل التقديم.
ينتج 8 حصص (وحدات ماكرو لكل وجبة)
صافي الكربوهيدرات: 4.0g
الألياف: 4.0 جرام
البروتين: 11.6 جرام
الدهون: 39.1 جرام
السعرات الحرارية: 411
EASY Lemon Poppy Seed Bundt Cake Recipe! With Lemon Glaze! Extra Moist & Tender!
FULL RECIPE HERE:
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 and lemon oil. 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!
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