Time 2h5m Yield 16 Number Of Ingredients 6 Steps:
Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. Make cake batter as directed on box–except stir poppy seed into batter. Pour into pan. Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Time 1h5m Yield 16 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners’ sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners’ sugar if desired.
Time 1h20m Yield 10 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously. Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract. Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.
Time 50m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Grease a bundt pan. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan. Bake for 45 minutes or until toothpick tests clean. While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake. When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it. Allow cake to cool and then remove from the pan.
Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans. Sift together flour, baking soda, and salt. Set aside. In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time. Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops. Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Time 50m Yield 15 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners’ sugar, water and lemon juice; drizzle over cake.
Time 3h45m Yield 10 to 12 servings Number Of Ingredients 16 Steps:
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.
Time 1h30m Yield 6 to 8 slices of cake Number Of Ingredients 19 Steps:
Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish. Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal. Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners’ sugar just before serving.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan. In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside. In another bowl, stir together the flour, poppyseeds, baking soda and salt. In another bowl, cream the butter and 1 cup of the granulated sugar. Beat in the whole eggs one at a time. Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract. Alternately beat in the dry ingredients and the lemon juice/ milk mixture. Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes. Remove from the pan to cool completely. Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk. Cook over medium heat, stirring until thickened– about 3 to 4 minutes. In a small bowl, beat the egg yolk. Beat in about 2 tablespoons of the hot cornstarch/ milk mixture. Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes. Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using). Loosely cover the custard with waxed paper and let cool to room temperature. In a mixing bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the cooled lemon custard in the saucepan. With a long serrated knife, split the cake in half horizontally. Spread all of the lemon filling over the cut side of the bottom layer. Top with the remaining layer, cut-side down, and dust the cake with the confectioner’s sugar. Enjoy!
Time 1h20m Yield 8 servings Number Of Ingredients 13 Steps:
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan. In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds. Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up. Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
Time 1h Yield 12 slices Number Of Ingredients 9 Steps:
Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well). In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack. Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Time 1h30m Yield Makes one 8-by-4-inch loaf Number Of Ingredients 17 Steps:
For the Cake: Preheat oven to 350°F. Butter a standard loaf pan (8 by 4 inches) and line with parchment, leaving an overhang on both long sides; butter parchment. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until combined. Beat butter and both sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition, then beat 3 minutes more. Add vanilla, carrot juice, and carrots; beat until well combined, about 2 minutes. Reduce speed to low, add flour mixture, then beat in poppy seeds just until combined. Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool 20 minutes in pan on a wire rack set inside a baking sheet. Remove cake using parchment, transfer directly to rack, and let cool completely. For the Glaze: In a large bowl, whisk together confectioners’ sugar and 3 tablespoons lemon juice until smooth, adding more lemon juice, teaspoon at a time, until icing is thick and pourable. Pour glaze over top. Sprinkle cake generously with poppy seeds and let glaze set completely, about 30 minutes; transfer to a serving platter. Cake can be stored, covered, at room temperature up to 3 days.
More about “lemon poppy seed cake recipes”
Time 1h30m Yield Serves 8 Number Of Ingredients 9 Steps:
Preheat the oven to 180°C. Lightly grease loaf pan. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes. Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind. Alternatively add the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. Pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool. Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.
