How To make Poppyseed Cake
2 Eggs
1/2 c Apple juice concentrate
1/3 c Butter; melted
1 tb Lemon peel, grated
1 tb Lemon juice
1 ts Vanilla
1 c Flour
1/3 c Poppy seeds
1 1/2 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
Preheat oven to 350. Beat eggs in large bowl. Blend in juice, butter, lemon peel, lemon juice, and vanilla. Combine dry ingredients. Gradually add to egg mixture, beating until well blended. Pour batter evenly into greased 9" square baking pan. Bake 20 minutes, until wooden pick inserted in center comes out clean and
edges are golden brown. Cool on wire rack. Serve warm or at room temperature. Nutrition information per piece: 206 calories, 4 gm protein, 21 gm carbohydrate, 12 gm fat, 74 mg cholesterol, 265 mg sodium, 1 diabetic starch/bread exchange, 1/4 diabetic medium-fat meat exchange, 2 diabetic fat exchange, 1/2 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Poppyseed Cake's Videos
Lemon Poppy Seeds Cake
#lemonpoppyseedscake #lemon #poppyseeds #cake #baking
Easy Lemon Poppy Seed Loaf Cake is a classic cake, packed with zesty lemon flavours and poppy seed crunch.
Recipe :
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Timecode:
00:00 Intro
00:19 Soak Poppy Seeds
00:57 Grate lemon rind
01:11 Prepare Lemon poppy seeds cake batter
03:39 Pour batter into baking pan
04:09 Bake
04:29 Lemon icing
04:46 Drizzle lemon icing onto lemon poppy seeds cake.
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Recipe for Lemon Poppy Seeds Cake
260g plain flour {2 1/8cups)
40g corn flour {5 tablespoon}
4 teaspoon baking powder
220g caster sugar {1 cup}
185ml warm milk {6.3 fl oz)
50 g poppy seeds {1/4 cup)
185g butter {3/4 cup}
175g eggs (approximately 3 extra large eggs size)
2g lemon rind {rind of 1 lemon}
** NOTES :
1) Best use kitchen scale for precise measurement for best results.
Using imperial measurement may affect the end result.
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Resipi untuk Kek Lemon Poppy Seeds
260g tepung gandum
40g tepung jagung
4 sudu kecil baking powder
220g gula pasir
185ml susu suam
50 g biji poppy
185g mentega
175g telur
2g kulit limau di parut
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HOW TO MAKE KETO LEMON POPPY SEED CAKE | SUPER EASY | NO TOOLS | REFRESHING | MOIST | DELICIOUS
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Coconut Flour (
Almond flour (
Monk fruit (
Poppy Seeds (
6-inch round pan with a removable bottom (
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I finally found poppy seeds at my regular baking ingredient shop and immediately thought of making lemon poppy seed cake. I love the look of the poppy seeds in the cake and the crunchy texture when I bite into them. This cake is so flavorful, refreshing and delicious on its own but when top with the lemon cheesecake frosting, it is another whole new level - super yummy!
The recipe can be viewed and printed at this link ;
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 1.5 g
Dietary Fiber = 0.6 g
Net Carb = 0.9 g
Calories = 207
Total Fat = 21.3 g
Protein = 1.6 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 5.2 g
Dietary Fiber = 2.4 g
Net Carb = 2.8 g
Calories = 323
Total Fat = 30.7 g
Protein = 5.7 g
Note: For best results, weigh the ingredients.
INGREDIENTS
DRY INGREDIENTS
Coconut Flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Monk fruit = 30 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness from the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter to about 60 to 80 g. You can also use any other keto friendly sweetener.)
Salt = 1/4 tsp
Lemon Zest = 1 lemon (1 tbsp)
Poppy Seeds = 18 g / 2 tbsp
WET INGREDIENTS
Whipping Cream (room temp) = 160 ml / 0.6 cup (You can also use coconut cream, yogurt or sour cream)
Unsalted Melted Butter (room temp) = 60 ml / 1/4 cup (You can also use coconut or olive oil)
Eggs (room temp) = 3 large whole eggs (173 g)
Fresh lemon juice = 30 ml / 2 tbsp
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients and mix to combine.
3. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
4. In the video, I used a 6 inch (15 cm) pan greased and lined with parchment paper.
5. Transfer the batter into the pan and spread evenly.
6. Bake for 40 minutes or until a wooden skewer comes out clean.
7. Once ready, remove the cake from pan and cool completely on a wire rack before frosting.
LEMON CREAM CHEESE FROSTING
Unsalted butter (softened) = 30 g / 2 tbsp
Cream cheese (softened) = 100 g / 7 tbsp
Allulose Powdered Sweetener (or any keto friendly powdered sweetener) = 100 g / 0.8 cup
Fresh lemon juice = 30 ml / 2 tbsp
DIRECTIONS
1. In a bowl, add the butter, cream cheese and whisk until smooth and creamy.
2. Add the lemon juice and whisk to combine.
3. Add the powdered sweetener and whisk until well combined.
4. If the consistency is too runny or soft, you can add either more cream cheese or powdered sweetener.
5. Chill until ready for use.
6. When the cake is ready, spread the frosting evenly on the top of the cake. You can also frost the sides if you have leftover frosting.
7. Sprinkle with some poppy seeds (Optional).
NOTE
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Easy poppyseed cake - no rolling! | Authentic Polish recipe by Polish Your Kitchen
#poppyseed #cake #polishdessert #polishcooking Please watch, LIKE and SUBSCRIBE!
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How to Make Poppyseed Cake
Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert!
???? Ingredients ????
▢ 2 cups all-purpose flour
▢ 1/8 teaspoon salt
▢ 2 teaspoons baking powder
▢ 1/3 cup poppy seeds
▢ 1 3/4 cups granulated sugar, divided
▢ 1/2 cup butter
▢ 1 cup milk, divided
▢ 1 teaspoon vanilla extract
▢ 4 large egg whites
▢ powdered sugar for garnishing, if desired
???? Instructions ????
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
Alternately add the flour mixture and the 3/4 cup milk, a little bit at a time, stirring gently after each addition, starting and ending with flour.
Beat the egg whites in a large bowl until they stand in soft peaks and then beat in remaining 1/2 cup sugar. Fold egg whites into cake batter.
Pour batter into greased bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the bundt pan before inverting on a wire rack.
Sift powdered sugar over the top of the cake before serving.
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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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Recipe:
4 egg yolks
140 g sugar
40 flour
175 g ground poppy seeds
1 tsp cinnamon
1 1/2 tsp baking powder
50 ml milk
+ 4 egg whites
Frosting:
250 g mascarpone
150 g white chocolate
100 ml heavy cream
vanilla
+ cherry jam