Lemon Poppy Seed Snack Cake Recipes

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LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

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.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

LEMON-POPPYSEED SNACKING CAKE



Lemon-Poppyseed Snacking Cake image

In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, softened, plus more for pan and parchment
3 cups cake flour, (not self-rising), plus more for pan
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 2 tablespoons granulated sugar
4 large eggs
Grated zest of 3 lemons
1 cup nonfat buttermilk
1/2 cup plus 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice (4 lemons), strained
1 cup confectioners' sugar
1 teaspoon poppy seeds
2 tablespoons Candied Lemon Zest for Desserts

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch cake pan with butter, line bottom with parchment paper. Grease parchment; coat inside of pan with flour. Set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter. Gradually add 2 cups granulated sugar; beat 1 to 2 minutes. Add the eggs, one at a time, until blended. Add the lemon zest; beat to combine.
  • Beginning and ending with the dry ingredients, alternately add the dry ingredients and the buttermilk to the egg mixture. Beat to combine.
  • Spread the batter evenly in the cake pan. Bake 35 minutes or until golden brown and a cake tester comes out clean. Transfer to a cooling rack until completely cooled.
  • In a small saucepan, combine 1/2 cup lemon juice and remaining 2 tablespoons granulated sugar. Cook, stirring, over medium heat, until sugar is dissolved, about 2 minutes. Set syrup aside to cool.
  • Using a wooden skewer or toothpick, poke holes 1 inch apart from each other in cake. Using all of the lemon syrup, brush the entire surface of the cake, allowing the syrup to run into the holes.
  • Whisk together confectioners' sugar and remaining 2 tablespoons plus 1 teaspoon lemon juice, until smooth. Spread over top of cake. Sprinkle with poppy seeds. Garnish with candied lemon zest. Cut in squares; serve.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

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
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

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.

LEMON-POPPY SEED SNACK CAKE



Lemon-Poppy Seed Snack Cake image

Make and share this Lemon-Poppy Seed Snack Cake recipe from Food.com.

Provided by Seebee

Categories     Dessert

Time 50m

Yield 1 9x13 inch cake, 12 serving(s)

Number Of Ingredients 10

3 cups flour
1 1/2 cups sugar
2 tablespoons lemon zest
1 tablespoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup lemon juice
1/4 cup safflower oil
2 tablespoons cider vinegar
2 tablespoons poppy seeds

Steps:

  • Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside.
  • In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar Add the wet ingredients to the dry ingredients and whisk until well blended Add the poppyseeds and whisk well to combine.
  • Pour the batter into the prepared pan.
  • Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean Cut into 12 pieces before serving.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Make and share this Lemon Poppy Seed Cake recipe from Food.com.

Provided by Bluenoser

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup flour
1/2 cup sugar
1/3 cup poppy seed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine, melted
1 egg white
1/2 cup milk
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
2 tablespoons powdered sugar

Steps:

  • Mix egg white and milk.
  • Add lemon juice.
  • Add margarine.
  • Set aside.
  • Combine flour,baking powder,baking soda,salt,poppyseeds and lemon zest.
  • Mix with milk mixture.
  • Add vanilla.
  • Pour into greased 8 inch square pan.
  • Bake at 350F for 30 minutes.
  • While still warm sprinkle with powdered sugar.

MOIST LEMON POPPY SEED CAKE



Moist Lemon Poppy Seed Cake image

This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 9

2 ¼ cups cake flour
1 ⅛ cups white sugar
1 teaspoon salt
1 ½ tablespoons lemon zest
4 ½ tablespoons poppy seeds
1.313 cups unsalted butter, softened
5 eggs
¾ cup white sugar
¾ cup lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
  • Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  • In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
  • Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g

LEMON POPPY SEED SNACK CAKE



Lemon Poppy Seed Snack Cake image

This was on a little card in the middle of my Cooking Light Mag (I think). It was an advertisement from Kelloggs. This recipe is amazing...it is lowfat, low sugar and high in fiber. I am very surprised at how moist it is and a very nice lemon flavor. I have made it with All-Bran and when I didn't have any I made it with Fiber One (Original). Sorry Kelloggs, I liked the Fiber One better. Just crush them up a little. Enjoy!!

Provided by Suzy-Que in Idaho

Categories     Breads

Time 45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 tablespoon poppy seed
1 cup Kellogg's all-bran cereal or 1 cup original fiber-one all-bran cereal
1/4 cup nonfat milk
2 egg whites
3 tablespoons vegetable oil
1 cup fat-free lemon yogurt
1 tablespoon lemon peel, grated
1 teaspoon powdered sugar

Steps:

  • Stir together flour, granulated sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
  • In large mixing bowl, combine bran cereal (crushed), milk, egg whites, oil, lemon peel, lemon yogurt. Let stand about five minutes or until cereal softens. Add flour mixture, stirring only until combined. Spread evenly in 8 X 8 inch pan coated with cooking spray.
  • Bake at 350 deg. about 25 minutes or until wooden pick inserted in center comes out clean. Cool and dust with powdered sugar before serving.
  • Cut into 16 pieces and cover with plastic wrap to keep moist.

Nutrition Facts : Calories 80.2, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.1, Sodium 80.2, Carbohydrate 12.5, Fiber 1.4, Sugar 4.2, Protein 2

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