Lemon Poppy Seed Shortcakes Recipes

LIME POPPY SEED SHORTCAKES

Steps:

• In a large bowl, combine the blueberries, mango and brown sugar; cover and refrigerate until serving., In another large bowl, combine the flour, 1/4 cup sugar, poppy seeds, baking powder, lime zest and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms., Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, combine the topping ingredients. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with about 1/3 cup fruit mixture and 2 tablespoons topping. Replace shortcake tops.

LEMON-POPPY SEED SHORTCAKES

Steps:

• Heat oven to 375°F. Grease bottom only of square pan, 9x9x2 or 8x8x2 inches. Stir quick bread mix, water, oil and eggs in medium bowl until well blended (batter may be slightly lumpy). Spread in pan.
• Bake 9-inch pan 25 to 30 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, make pudding mix as directed on package for pie filling, using milk; refrigrate.
• Cut cake into 9 pieces; carefully remove from pan. Split each piece horizontally. Fill each with 1 heaping tablespoon lemon filling. Top shortcakes with whipped topping.

LEMON POPPY SEED CAKE

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.

LEMON POPPY SEED POUNDCAKE

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.

LEMON POPPY SEED SHORTBREAD

Steps:

• Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.