Moist Orange Poppy Seed Cake Recipe (Only Blender,No Mixer) | Kek Oren Biji Poppy Super Sedap
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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
ORANGE POPPY SEED CAKE | Family approved!
#poppyseedsrecipe #bundtcake #cakerecipes
UPDATE! In the video, I say 1½ cups of flour... the recipe calls for 2½ cups sorry for the confusion!
0:00 INTRO
0:35 PAN PREP & ORANGE JUICE
1:05 FLOUR MIXTURE
1:30 BUTTER, SUGAR & EGGS
2:05 SOUR CREAM & POPPY SEEDS
2:45 BUNDT PAN
2:55 BAKE
3:15 GLAZE
3:35 DECORATE
4:00 SERVE!
Craving something sweet and delicious? Try this ORANGE POPPY SEED CAKE!
We’ve all been there, lined up at a fancy coffee shop, and when the time comes to place your order, you’re distracted by a beautiful baked good. My usual go-to is a slice of poppy seed loaf. Last time I tried one, I thought, “We can make one that’s way better!” Sure enough, our ORANGE POPPY SEED CAKE turned out pretty special.
Here’s what to expect when you make it at home:
- Easy to make; the batter comes together using an electric mixer and a large bowl.
- Prominent flavours are a perfect pairing of poppy seeds and orange.
- The cake is moist and has a soft crumb thanks to the sour cream and freshly squeezed orange juice.
- It’s baked in a Bundt pan instead of a loaf pan, so portions are bigger and can serve a crowd, woot!
Ready to make our ORANGE POPPY SEED CAKE? Here are a few things to help along the way:
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Super moist Lemon Poppy seed pound cake/ ready in less than 5 minutes
SUPER MOIST LEMON POPPY SEED POUND CAKE/ Best ever lemon pond cake recipe ever
#lemoncake#lemonpoundcake#poundcake
This lemon cake is so velvety and yummy, your house will be full of lemon aroma when this cake is baking in the oven. This recipe is very easy to make and you can make it even without mixer.I made a lot of lemon recipes before but this poppy seed version is really to die for. all pound cakes are delicious to my opinion and this lemon pound cake is one of the best. I really enjoy a slice of this cake with a cup of tea. I hope you make it and enjoy it too.
I'm Mahsan Bakery.
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my chocolate cake recipe
my Boston cream cake recipe
my chocolate cake roll recipe
my orange mousse cake recipe
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tbsp poppy seed
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
* There are more details in the video.
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EP1 Orange Poppyseed RECIPE
My mum only ever made banana cake so this isn't an old favourite but a new one that we’ve created for our family. I had a fruit and veg box delivered when I was pregnant with Louis. There was an abundance of sweet potatoes and oranges. Harriet isn’t a huge fan of sweet potato, so I thought that this cake would be a good way to use them up.
Orange Poppy Seed Cake????super easy, moist and delicious!
Orange Poppy Seed Cake
This is such a simple recipe and comes together in no time at all. This cake is soft, moist, delicious and is perfect for warm and sunny days. The glaze is optional, but I highly recommend ???? This cake is great on its own, but you can also serve topped with whipped cream and fresh strawberries to make it extra special.
Makes 1 loaf (baked in a 9 by 5 by 3-inch loaf pan)
Ingredients
2 large eggs
3/4 cup white sugar
1-2 tbsp orange zest (or lemon zest)
½ cup vegetable oil
¼ cup orange juice (or lemon juice)
1 cup full-fat Greek yogurt
1 tsp vanilla
2 tbsp poppy seeds
1 ¼ cups flour
¾ tsp salt
2 tsp baking powder
¼ tsp baking soda
For the glaze: 1 cup powdered sugar and about 1 tbsp orange juice
Directions
1.Preheat oven to 350 degrees Fahrenheit and grease a 9 by 5 by 3-inch loaf pan loaf pan and line the bottom with parchment paper. You can also just grease and flour the pan.
2.In a bowl whisk the orange zest, sugar and eggs until pale and foamy, about 1 minute.
3.Add the yogurt, orange juice, vanilla and poppy seeds, and slowly add in the oil and mix until smooth and emulsified.
4.Add the salt, baking powder, baking soda and flour and combine, be careful not to overmix.
5.Pour the batter into the prepared pan.
6.Bake for 45-55 minutes until a cake tester inserted into the centre comes out clean.
7.Let cool in the pan for about 10 minutes before removing.
8.Make the glaze by whisking the powdered sugar and about 1 tbsp of orange juice. You can make the glaze as thick or thin as you like by adjusting the sugar and juice measurements.
9.Pour the glaze on the cool cake and let the glaze set for about 15 minutes. Serve at room temperature and enjoy!