Lemon Glazed Poppy Seed Coffee Cake Recipes

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LEMON-POPPY SEED COFFEE CAKE



Lemon-Poppy Seed Coffee Cake image

Mmm! Homemade coffee cake is stirred up in minutes with the help of a mix.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 9

Number Of Ingredients 5

1 box Betty Crocker™ lemon-poppy seed muffin mix
3/4 cup water
1/4 cup vegetable oil
1 egg
1/3 cup sliced almonds

Steps:

  • Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.
  • In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds.
  • Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 26 g, TransFat 1/2 g

LEMON POPPYSEED COFFEECAKE



Lemon Poppyseed Coffeecake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 13

Zest of 2 lemons
1 1/2 cups sugar
2 1/2 sticks butter
2 teaspoons vanilla
5 eggs
1/2 cup lemon juice
1 1/4 teaspoons baking powder
1/4 teaspoons baking soda
Pinch of salt
2 3/4 cups flour
1/4 cup poppyseeds
1/4 cup and 1 tablespoon lemon juice
1 cup confectioners sugar

Steps:

  • Preheat oven to 325 degrees. Butter and flour bundt pan. Mix lemon zest with sugar in small bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in vanilla and eggs one at a time. Beat in lemon juice, baking powder and soda and salt. Mix in the flour until well combined. Stir in poppyseeds. Pour the batter into prepared bundt pan. Bake at 325 degrees for 45 minutes or until a knife comes out clean. Cool cake for fifteen minutes and then flip out of pan. To make icing, combine confectioner's sugar and lemon juice In small bowl and stir until smooth. When cake has cooled, drizzle icing over cake and serve.

LEMON-POPPY SEED COFFEE CAKE



Lemon-Poppy Seed Coffee Cake image

All it takes is the addition of nuttiness from poppy seeds and brightness from lemon to give your classic coffee cake a new springy twist. Nutmeg is the secret ingredient that ties together the sweet and salty buttery oat topping.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 slices of cake

Number Of Ingredients 19

1 stick unsalted butter, at room temperature, plus more for the dish
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons poppy seeds
1/2 teaspoon kosher salt
1 cup granulated sugar
4 teaspoons finely grated lemon zest
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
Confectioners' sugar, for dusting
3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup rolled oats
2 teaspoons poppy seeds
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish.
  • Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
  • Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.

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

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