POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE
This cake is one of many derived from my Cream Cheese/Sour Cream Pound cake. Which is why I lovc the recipe so much. No matter what spin I put on this cake, it is always well accepted. I frequently interchange sour cream with cream cheese, or make it an almond, rum, orange or lemon glazed, they are all very good, and this version...
Provided by Rose Mary Mogan
Categories Cakes
Time 2h
Number Of Ingredients 15
Steps:
- 1. PREHEAT OVEN TO 325 DEGREES F. Spray bundt pan with non stick cooking spray or butter a 12 cup bundt pan and flour well, then set aside till needed. In a large bowl cream together the softened butter, with the sour cream, until pale yellow. Gradually add the sugar a little at a time, and continue to beat until well blended, and mixture is no longer grainy.About 5 minutes.
- 2. Then slowly add the eggs, one at a time, beating well after each addition. Then add the lemon extract, lemon zest, and yellow food color if desired. Beat to mix.
- 3. In a medium bowl add the 3 cups flour, poppy seed,& gelatin stir to mix.Then alternately add the flour mixture to the creamed butter mixture a little at a time. Beating well after each addition for a total of about 8 to 10 minutes.
- 4. Pour into prepared pan, and smooth top of cake with back of spatula or spoon. Then place in preheated 325 degree oven and bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
- 5. TO PREPARE GLAZE: In a medium size sauce pan add the sugar lemon juice, stick of butter, and cook on low heat, stirring until butter is melted, and mixture begins to boil around edges. Stir until sugar is no longer grainy and mixture becomes thick and syrupy about 1 1/2 to 2 minutes. Remove from heat and add lemon zest if using.
- 6. With long tined fork or wooden skewer poke holes in cake, and slowly add half of glaze over top of cake with a spoon, allowing glaze to slowly soak into cake. Allow to rest for about 5 minutes or so, and then invert cake onto a large platter or plate. Poke holes in other side and repeat with remaining glaze. Allow cake to cool completely before slicing to serve.
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 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.
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
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
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