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How To make Poppy Seed Cake with Lemon Glaze
Light veg. oil spray 5 Apricot halves (from 8 1/4
- oz. can) 1 c Cake flour, sifted
2 tb Poppy Seeds
1 ts Baking Powder
1/4 ts Salt
1 c Granulated sugar
Whites of 5 large eggs at - room temperature 2 tb Fresh squeezed lemon juice
1 c Confectioner's sugar
1. Heat oven to 350 degrees. Spray the interior of a 10" bundt pan
once lightly with the vegetable oil spray. 2. Puree the apricot halves to a smooth consistency in a food processor or blender. (Should yeild about 3 rounded Tbs.) in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. 3. Transfer the apricot puree to a large mixing bowl. Turn the mixer to med.-high and graduall ad 3/4 cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn the mixer to low and add 1/4 cup of water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated. 4. Using clean beaters, beat the egg whates at medium-high speed until thick. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form and the meringue looks glossy. 5. Stir 1/3 of the meringue mixture into the batter to lighten it, then fold in the remainder. Pour batter into bundt pan. Place in the oven and bake until a tester comes out clean and the center of the cake springs back to the touch. (about 25 min.) Transfer to a rack and cool for 30 to 40 minutes. 6. In a small bowl, make a glaze by whisking together the lemon juice and confectioner's sugar. Set aside for 5 min. Remove cake from the pan, place on rack over pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots. [0.4 gram of fat/serving] from "Just Desserts: secret to fat-free-eating lies in substitution" Chicago Tribune Magazine, April 25, 1993. posted by Bud Cloyd
How To make Poppy Seed Cake with Lemon Glaze's Videos
Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake
Full Recipe:
This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! There's a touch of lavender in the batter, which really adds a wonderful depth of flavor to the cake. I Love the texture from the poppy seeds, too bad they get a bad wrap because of sad, stale, and often oily store-bought muffins. I love the way they look suspended in each slice, like nature's sprinkles! I maxed out the lemon juice in this recipe, filling each bite with a wonderful zing. The glaze is so simple but amazing, confectioners' sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade!
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 Pound Cake Recipe
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (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. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
8. Let it cool completely before serving.
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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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LEMON POPPYSEED ???? Lemon poppy seed sugar base, filled w/ lemon citron, covered in lemon almond glaze
Lemon Poppyseed Scones Recipe with an Easy Lemon Glaze!
GET THE RECIPE:
Don't forget to SUBSCRIBE!
These lemon poppyseed scones are so soft, moist and fluffy! With an easy lemon glaze for the perfect brunch treat!
Ingredients:
1 large egg
⅔ cup full-fat sour cream
2 tsp pure vanilla extract
½ cup granulated sugar
1 tbsp lemon zest - packed (about one lemon)
2 cup all-purpose flour - (256g)
2 tsp baking powder
¼ tsp baking soda
2 tbsp poppy seeds
½ cup salted butter - frozen
Lemon Glaze
2 cups powdered sugar - (230g)
¼ cup fresh squeezed lemon juice
½ tsp pure vanilla extract
pinch salt
FULL INSTRUCTIONS AND TIPS:
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