Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
This cake will wake you up | Lemon Poppy Seed Cake Recipe
Lemon Poppy Seed Cake – this is a cake that will wake you up, not because it’s sour but it’s so refreshing that you won’t feel too much of it. Remember the butter cake using egg separation that I uploaded 3 weeks ago? I am using the same method for this cake. It turned out to be so soft and moist, not too heavy buttery taste but it gives just the right amount of butter fragrant. You can’t do without the curd in this cake, it’s the best match with the lemon cake. And well balanced with the cream cheese frosting too. You can go for just the whipping cream, but with a little cream cheese flavour in the frosting makes a difference in this cake. Hope you’re inspired to make this one. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Lemon Curd
2 egg yolks
100g [½ cup] fine sugar
25g [3 tbsp] flour
90g [¼ cup + 2 tbsp] lemon juice
45g [3 tbsp] butter
• Lemon Poppy Seed Cake
I am using 9x4x3-inch loaf pan
125g [1 cup] cake flour or all-purpose flour
½ tsp baking powder
150g [½ cup + 3 tbsp] unsalted butter, softened
50g [¼ cup] fine sugar
5 egg yolks (medium egg)
15g [1 tbsp] lemon juice
1 tsp vanilla extract
½ tsp salt
20g [2 tbsp] poppy seeds
1 tbsp lemon zest
5 egg whites (medium egg)
½ tsp cream of tartar
65g [¼ cup + 1 tbsp] fine sugar
• Cream Cheese Frosting
200g [1½ cup] cream cheese
40g [2 tbsp] sweetened condensed milk
420g [1¾ cup] whipping cream
30g [2 tbsp] fine sugar
Deco
Piping tip: #869
Lemon slice, halves
Mint leaves
Instructions:
Initial preps: wash the lemons, grate some lemon zest and squeeze the lemon juice.
• Lemon Curd
1. In a pot, add yolks sugar and flour. Give it a quick mix.
2. Add the lemon juice, mix until evenly and no lumps.
3. Cook the mixture over low heat until it’s thickened. Stir continuously.
4. Once thickened, remove from the heat. Add butter. Mix until well combined.
5. Strain the curd into a bowl.
6. Cover and attach a cling film on the curd to avoid skin develop on the surface.
7. Refrigerate while working on the next step.
8. You’ll need to give it a quick mix and transfer into a piping later when it’s ready for use.
• Lemon Poppy Seed Cake
1. Preheat oven at 160°C/320°F.
2. Sift the flour and baking powder.
3. Separate the eggs into bowls.
4. In a large bowl, add softened butter and sugar. Mix until it’s creamy, fluffy and pale. Scrape the bowl occasionally for even mixing.
5. Add the lemon juice, vanilla and salt. Mix until combined.
6. Add the egg yolks, one at a time. Mix until combined, then add another yolk.
7. Fold in the sifted dry ingredients in 2 batches. Fold until combined, do not over mix.
8. In the bowl of egg whites, add the cream of tartar. Start mixing on low until foamy. Add the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed, with adding the sugar in between.
9. Fold the egg whites into the yolk mixture, just until the whites disappear. Do not over mix.
10. Transfer the batter into a 9x4x3 inch loaf pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles.
11. Bake in preheated oven at 160°C/320°F for 55-60 min, or until inserted skewer comes out clean.
12. Let the cake cool completely before slicing it.
13. Slice the cake into 3 sheets, with 1.5cm thick each sheet.
• Cream Cheese Frosting
1. In a large bowl, add cream cheese and condensed milk. Mix until well combined.
2. In another large bowl, add whipping cream and sugar. Mix just until stiff, do not over mix.
3. Mix the whipping cream into the cream cheese mixture. Do not over mix. Switch to a spatula to scrape the bowl for even mixing.
4. Transfer into a piping bag.
• Assemble the Cake
1. Spread a little cream on the cake board.
2. Place the first layer of cake. Brush with syrup on the cake surface.
3. Pipe the cream cheese frosting around the rim.
4. Pipe the lemon curd inside the rim. Spread evenly with a spatula.
5. Pipe another layer of cream cheese.
6. Place another cake sheet and repeat step 1 to 5.
7. Cover with a thin layer of frosting as crumb coat. Refrigerate for 30 min or until the coat is hardened.
Remark: you may keep the remaining frosting in the fridge for time being. Later when it’s ready for use again, if the frosting is a little too tight, just add a couple tablespoon of whipping cream and mix until combined. Add a tablespoon at a time or until you get the right smooth consistency. The consistency will be smooth again for cake covering.
8. Cover the cake with the remaining cream cheese frosting.
9. Pipe the deco on the cake and size of the cake. Add some lemon slice halves in between the dollops. Add mint leaves.
10. Refrigerate the cake for at least 30 min before cutting.
Follow me at:
Instagram: gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
Lemon Poppy seed cake Recipe
Ingredients:-
1 3/4 cups (220 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
2 teaspoons (6 grams) baking powder
1/4 teaspoon (1.5 grams) baking soda
3 tablespoons (30 grams) poppy seeds
lemon zest of 2 lemons
1/3 cup (75 grams) unsalted butter, softened
3/4 cup (150 grams) sugar
3 eggs
1 teaspoon (5 grams) vanilla extract
1/3 cup (70 grams) oil
1/2 cup (120 grams) buttermilk
For Lemon Glaze:-
1 cup (120 grams) powdered sugar
2 tablespoons (20 grams) Lemon juice
1. Preheat oven to 350F (180C). Prepare 9x5 inch (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. Mix powdered sugar and lemon juice.
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!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
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!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #LemonPoppySeedCake
Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
To print the recipe check the full recipe on my blog:
#lemonpoppyseedcake #lemoncake #lemoncurd
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE: