Lemon Glazed Poppy Seed Ring Recipes

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LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It's the perfect "company cake."

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield One 10-inch bundt cake, about 16 servings

Number Of Ingredients 15

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
¼ cup poppy seeds
1 cup low-fat buttermilk (see note)
Finely grated zest of 3 lemons (about 3 gently packed tablespoons)
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar, plus more for the pan
3 large eggs
¼ cup water
¼ cup granulated sugar
1½ tablespoons fresh lemon juice
About 1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch Bundt pan with non-stick cooking spray and dust with sugar. Be sure the entire pan is coated (see note below).
  • In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
  • In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
  • Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula. Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
  • While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  • Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. When the cake is cool, carefully transfer it to a serving platter.
  • To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners' sugar if necessary to make a thick, opaque glaze (it should be thicker than you'd think -- you want it the consistency of honey or molasses). Drizzle the glaze over the top of the cake, letting it drip down the sides. Let the glaze harden before slicing and serving the cake, about 15 minutes. The cake will keep nicely for 3 days if kept covered on the countertop.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: You'll need 3 large lemons for this recipe
  • Note: As the recipe indicates, I grease the Bundt pan with nonstick cooking spray and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
  • Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Nutrition Facts : Calories 369, Fat 14 g, Carbohydrate 59 g, Protein 5 g, SaturatedFat 8 g, Sugar 40 g, Fiber 1 g, Sodium 158 mg, Cholesterol 66 mg

LEMON POPPYSEED MUFFINS WITH LEMON GLAZE



Lemon Poppyseed Muffins with Lemon Glaze image

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

1 ¾ cups all-purpose flour
¾ cup white sugar
2 lemons, zested and juiced
2 tablespoons poppy seeds
2 ⅔ teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
⅓ cup sour cream
⅓ cup vegetable oil
1 egg
1 cup confectioners' sugar

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

POPPY SEED BREAD WITH GLAZE



Poppy Seed Bread with Glaze image

This recipe was given to my mom from our neighbor. The bread is so sweet and delicious! It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!

Provided by Christina Jun

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
3 tablespoons poppy seeds
1 ½ teaspoons butter flavored extract
1 ⅓ cups vegetable oil
3 eggs
1 ½ cups milk
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
¼ cup orange juice
½ teaspoon butter flavored extract
½ teaspoon almond extract
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  • Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
  • To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42 g, Cholesterol 24.5 mg, Fat 13.8 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 191.5 mg, Sugar 29.7 g

LEMON POPPYSEED GLAZE



Lemon Poppyseed Glaze image

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

1 cup confectioners’ sugar
1/4 cup heavy cream
1 tablespoon lemon juice
1 teaspoon poppyseeds

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.

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