Poppy Seed Snack Cake Recipes

LEMON-POPPYSEED SNACKING CAKE

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 SNACK CAKE

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 SNACK CAKE

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.

CHICKEN PASTA SALAD WITH GRAPES AND POPPY SEED DRESSING

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate.

POPPY SEED CAKE III

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.