How To make Mother's Day Orange Poppy Seed Cake
CAKE 1 cup plus 4 tablespoons unsalted butter -- softened
2 cups granulated sugar
1 tablespoon freshly grated orange peel
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/4 cup poppy seeds
3 1/2 cups all-purpose flour
1 1/3 cups buttermilk or plain low-fat yogurt
ORANGE SYRUP 1/2 cup orange juice
1/3 cup granulated sugar
FROSTING 1/2 cup unsalted butter -- softened
16 ounces cream cheese (not reduced-fat)
2 teaspoons vanilla extract
4 cups confectioner's sugar
roses and leaves -- directions follow
1. Heat oven to 350 F. Lightly grease and flour two 9x2-inch round cake pans. Tap out excess flour.
2. CAKE: In a large bowl with an electric mixer on high speed, beat butter, sugar, orange peel, baking powder, baking soda and salt until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each (batter may look curdled). Beat in poppy seeds until blended. Reduce speed to low and beat in half the flour, all the buttermilk, then the remaining flour just until blended. Divide batter between prepared pans and spread evenly.
3. Bake, switching position of pans halfway through baking, 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes before inverting cakes on rack. Poke holes with a toothpick, about halfway through layers at 1 to 2 inch intervals.
4. SYRUP: Stir orange juice and sugar until sugar dissolves. Spoon a tablespoon at a time over warm layers. Let cool completely.
5. MEANWHILE MAKE FROSTING: Beat butter, cream cheese, and vanilla in a large bowl on medium speed until blended. Reduce speed to low and beat in confectioners' sugar until blended.
6. Place 1 cake layer, smooth side up, on a serving plate. Spread top with 1 cup frosting. Top with second cake layer, smooth side up. Spread remaining frosting over top and sides.
7. Up to 2 hours before serving, decorate cake with the roses and leaves. Leave at room temperature.
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BETH'S EASY LEMON POPPY SEED MUFFINS
Makes 12 Muffins or 6 Tea Cakes
INGREDIENTS:
3 eggs, room temperature
¾ cup (150 g) sugar
¾ cup (180 ml) melted butter
½ cup (120 ml) water
3 tbsp (15 g) lemon zest
1 tsp (5 ml) lemon extract
1 tbsp (15 ml) poppy seeds
1 ½ cups (180 g) flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) salt
FOR GLAZE:
½ cup (50 g) of powdered sugar
2 tbsp (30 ml) heavy cream
zest of 1 lemon
1 tbsp (15 ml) poppy seeds
METHOD:
Preheat oven to 400F degrees (200C). 10-12 mins
Whisk together the flour, salt and baking powder and set aside.
Mix together eggs, sugar, butter ,water, lemon zest, lemon extract and poppy seeds.
Then slowly add the flour mixture just until combined, being careful not to over mix! (or your muffins will be tough)
Bake for 10-12 mins. It's done when a toothpick comes out clean.
For GLAZE:
Mix cream and sugar until smooth. Once muffins have cooled place 1 teaspoon of glaze on each muffin, spread over surface. Sprinkle with a few seeds and top with fresh zest.
NOTE* For Tea Cakes place batter in Jumbo Muffin Tin, and bake for 350 for 13-15 mins. Flip upside down to create domes and glaze tops the same way.
Lemon Poppy Seed Scones with Strawberry Glaze - Food Wishes
Learn how to make Lemon Poppy Seed Scones with Strawberry Glaze! Just plain scones are a wonderful thing, but when they’re flavored with lemon and poppy seeds, and a fresh strawberry glaze, we take things way past wonderful. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy recipe for Lemon Poppy Seed Scones with Strawberry Glaze!
Mother's Day Lemon Poppyseed Muffins with Betty Cichy
Courier Times Food editor Betty Cichy prepares Lemon Poppyseed Muffins, a great idea to pamper mom on Mother's Day. Video by David Rauch.
Lemon And Poppy Seed Cake | Recipe/#cooking #cakes #lemon #poppyseedsrecipe #freshcreamcake
2 1/2 cups (325g) all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
2 tbsp poppy seeds
pre heat the oven gas 4 or 350F or 176c
either line 2 x 8inch baking tins or 3x 8 inch tins. you WILL have to cook the 2 layer 45 mins approx, the 3 layer 20-25 mins.
#cooking #cakes #lemon #poppyseedsrecipe #freshcreamcake
The Lemon Poppyseed Muffin recipe!
In honor of National Pancake Day, here's a delicious recipe for a Lemon Poppyseed Muffin made from a Medifast Original Pancake!
Hope you enjoy!
For more recipes, go to medifastrecipes.com
poppy seed cake WITH Claire Saffitz (shut up, im manifesting)
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