LEMON POPPYSEED MUFFINS WITH LEMON GLAZE
Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.
Provided by miamimrp
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
- While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 40.6 g, Cholesterol 17.3 mg, Fat 8.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 236.5 mg, Sugar 24 g
GLAZED LEMON POPPY-SEED CAKE
Categories Mixer Citrus Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Butter a 9-inch round cake pan.
- Whisk together flour, baking powder, lemon zest, and salt in a bowl.
- Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
- Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
- Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
- Serve warm or at room temperature.
LEMON-POPPY SEED GLAZED BALLS
This recipe for lemon-poppy seed glazed balls uses our Basic Shortbread Cookie as its base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen balls
Number Of Ingredients 5
Steps:
- Prepare basic shortbread, and roll into 1-inch balls; refrigerate 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely on a wire rack.
- Make glaze: Whisk together confectioners' sugar, cream, and lemon juice until well combined and smooth. Stir in poppy seeds. Dip top half of cooled shortbread balls into glaze, allowing excess to drip off. Transfer to a parchment-lined baking sheet to set.
LEMON POPPYSEED GLAZED BALLS
These lemony cookies, which are flavored with lemon zest, rolled in a sugary glaze, and topped with poppyseeds, are a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Roll into 1-inch balls with your hands; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes. Allow to cool completely on a wire rack. Dip cooled shortbread balls into lemon-poppyseed glaze, allowing excess to drip off.
LEMON POPPYSEED GLAZE
Shortbread is rarely iced, but the holidays are reason enough to dress them up with glaze. Use this glaze with our Lemon Poppyseed Glazed Balls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Whisk together the sugar, cream, and lemon juice until well combined and no lumps remain. Stir in the poppyseeds, and use immediately, or refrigerate up to 2 days.
LEMON POPPY SEED CAKE
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
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
GLAZED LEMON POPPY SEED POUND CAKE
This cake will just melt in your mouth, and has an awesome lemon flavour. Perfect for tea parties or bridal showers or that kind of thing if the kids don't eat it all first.
Provided by Semra22
Categories Dessert
Time 1h20m
Yield 1 pound cake
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 cup sugar, flour, baking powder and salt.
- In medium bowl, combine milk, eggs, and vanilla and beat lightly.
- Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
- Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
- Beat in poppy seeds and lemon zest.
- Spoon batter into a loaf pan and smooth the top.
- Bake at 325 degrees for 45 minutes or till done (test with toothpick).
- Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
- Brush 3/4 of the glaze onto the cake while still in the pan.
- Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.
Nutrition Facts : Calories 4784.5, Fat 270.8, SaturatedFat 155.5, Cholesterol 1464.6, Sodium 3484.8, Carbohydrate 535.8, Fiber 12, Sugar 309.8, Protein 65.3
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- Preheat oven to 350 degrees. Prepare an 8x8 square pan by spraying it with non-stick spray. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. You can mix it by hand but I used a hand mixer. Add flour and mix until just combined. Then add poppy seeds and stir in by hand. Pour into prepared pan and spread into an even layer. Bake for 18-22 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool.
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