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.
How To make Mother's Day Orange Poppy Seed Cake's Videos
The Best Lemon Poppy Seed Cake Recipe | with Homemade Lemon Curd & Lemon Cream Cheese Frosting!
GET THE RECIPE:
The ultimate lemon cake recipe! My Lemon Poppy Seed Cake is bursting with incredible lemon flavor in every single bite! This incredible cake recipe is made with lemon poppy seed cake layers, my Homemade Lemon Curd filling, and creamy lemon and poppy seed cream cheese frosting! You’ll love this easy and delicious lemon dessert recipe! It’s perfect for spring and summer, and for spring holidays such as Easter and Mother’s Day!
LEMON CURD video:
CREAM CHEESE FROSTING video:
INGREDIENTS FOR THIS RECIPE:
For Lemon Poppy Seed Cake:
¾ cup (180 ml) light cooking oil
1 cup (240 ml) buttermilk
4 large eggs
1 cup (200 g) white granulated sugar
2 tsp (10 ml) lemon extract
1 tsp (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 tsp EACH: baking powder, baking soda
¼ tsp salt
Zest from 2 to 3 lemons
3 tbsp (27 g) poppy seeds
For Lemon Curd:
2/3 cup (160 ml) freshly squeezed lemon juice
2 eggs, plus 4 egg yolks
1 cup (200 g) white granulated sugar
½ cup (113 g) unsalted butter
1 tsp vanilla
For Cream Cheese Frosting:
16 oz (454 g) cream cheese, softened at room temp
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
1 tsp vanilla extract
1 tsp lemon extract
1 tbsp (9 g) poppy seeds
GET THE FULL RECIPE and instructions here:
TOOLS USED IN THIS VIDEO: You can get them here (Amazon affiliate links):
*Ateco Turn Table: – every cake baker needs this handy cake decorating table. It makes assembling and decorating a breeze!
*Cake Spatulas – I use a variety of spatulas for decorating my cakes, including these offset spatulas ( a cake scraper ( and these small offset spatulas (
*8-inch Fat Daddios Cake Pans: – these are my favorite cake pans! They bake evenly and also clean easily!
*KitchenAid Hand Mixer: – I love this small but powerful mixer for small jobs when I don’t require my heavy duty stand mixer!
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LIGHTEN UP - LEMON POPPYSEED CAKE Part 1
For more delicious healthy recipes check out Nancy's new website,
This scrumptious reduced-fat cake is super easy to make and even quicker to disappear. The robust tang of the fresh lemons add to the delicate crunch of the poppy seeds. You can have your cake and eat it guilt-free too!
Lemon Poppyseed Cake
Make this delicious lemon poppyseed cake topped with whipped lemon buttercream frosting. Perfect for beginners! Recipe link is at the bottom.
Cake Ingredients:
12 Tbsp unsalted butter, softened
1 cup granulated sugar
3 large eggs @ room temp
2 cups all-purpose flour
2 1/2 tsp baking powder
2 Tbsp poppy seeds (sifted)
1 Tbsp lemon zest
2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk @ room temp
Lemon Buttercream Frosting:
1 cup unsalted butter 2 sticks, softened
4 oz cream cheese, softened
4 cups powdered sugar
3 Tbsp lemon juice
1 tsp vanilla extract
Cake:
1. Preheat oven to 350˚F with a rack in the center of the oven. Butter the sides and base of two 9 cake pans and line the bottom of each pan with a ring parchment paper.
2. In a large mixing bowl with an electric hand mixer, cream together 12 Tbsp softened butter and 1 cup sugar for 2 minutes on high speed. Add eggs one at a time mixing just until incorporated.
3. In a small bowl, whisk together 2 cups flour, 2 1/2 tsp baking powder and 2 Tbsp poppy seeds. Add half of the flour mixture, mixing just until incorporated.
4. Add 2 Tbsp lemon juice, 1 Tbsp lemon zest and 1 tsp vanilla, mixing just to combine. With mixer on low speed, add 1/2 cup buttermilk then mix in remaining half of the flour mixture, mixing until no lumps remain. Divide between 2 prepared pans and spread evenly.
5. Bake at 350˚F for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let cake cook in pans 10 minutes then transfer to wire racks, remove backing and and cool to room temperature.
Assemble and Frost the Cake:
1. Once completely cooled, place the first cake layer on a cake platter and spread a generous 1/3 of the buttercream frosting over the top. Place the second layer of the top (flat-side-up) and spread 1/3 of the frosting over the top and sides.
2. Sprinkle the edges of the cake with poppy seeds if desired. Pipe remaining 1/3 of the frosting as desired over the top.
Lemon Buttercream Frosting:
1. In a large mixing bowl with an electric hand mixer, beat 1 cup butter on high speed until smooth and creamy (2 min). Add 4 oz softened cream cheese and beat until completely smooth. Add 4 cups powdered sugar, 3 Tbsp lemon juice and 1 tsp vanilla and beat on high speed until whipped and fluffy (5 min).
Bon Appetit!
Recipe found at
Lemon Poppy Seed Cake | Renee Conner
A delicious, lightly lemony refreshing Lemon Poppyseed Cake recipe! Always a favorite or spring, this cake is dressed up with an easy decorating technique for a sweet and pretty presentation for Easter, Mother's Day or any Spring-time get together!
Check out my Rose Cupcake video to see the easy technique I used to get duo-tone buttercream in my flowers:
Ingredients:
1 1/4 Cups Granulated Sugar (250g)
6 Tbsp Softened Unsalted Butter (85g)
1/4 Cup Vegetable Oil (60 mL)
Zest of 2 Lemons
2 Large Eggs
Juice of 2 Lemons- 1/4 Cup (60 mL) for cake, reserve the remainder
1 Tsp Vanilla Extract (5 mL) or sub Lemon Extract for a stronger lemon flavor
2 1/4 Cup All Purpose Flour (283g)
1 1/2 Tsp Baking Powder (6g)
1/2 Tsp Baking Soda (3g)
1/4 Tsp Salt (less than 1g)
2 Tbsp - 1/4 Cup Poppy seeds
1 Cup Buttermilk (250 mL) - OR add 1 Tbsp white vinegar to measuring cup, fill with milk to 1 cup and let sit until thickened.
for Glaze:
1 Cup Powdered Sugar (125g)
4-6 Tsp Lemon Juice (20 - 30 mL) - reserved from juiced lemons
American Style Buttercream: (my favorite by Krazy Kool Cakes!)
Supplies:
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How to make orange cake
how to make orange cake
Type of dish: Dessert
Ingredients:
• 200g flour
• 200g sugar
• 3 eeg
• 15g backpowder
• 10g vaniile sugar
• 100 ml oil
• 100 ml orange juice
bake time 45 minutes
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more video :-
#Orangecake #Dessert #Buzzcuisine
Eggless Orange Poppyseed Muffins - Episode 372
Would you like to Support my channel ? Black pudding recipe - If your not a fan of poppyseeds this is a great eggless base recipe you can make into any type of muffin. From strawberry,Burberry, raspberry,pineapple upside down, the options are endless it all depends on what you like , so give this a try and let me know what you think.
2 cups cake flour
1/2 cup sugar or 1 cup for a sweeter muffin.
1/2 cup milk
1/2 cup low fat Greek yogurt
1/4 cup fresh orange juice
2 tap baking powder
1/2 tap baking soda
3 tbsp. unsalted butter melted
1/4 cup canola oil
2 tbsp poppyseeds
1/4 tsp salt
1 tsp vanilla
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