Lemon Poppy Seed Cake My Fav Recipe 475

LEMON POPPY SEED CAKE

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.)

LEMON POPPY SEED CAKE

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.

LEMON POPPY SEED CAKE - MY FAV RECIPE - (4.7/5)

Steps:

• Preheat oven to 350ºF (180ºC). Grease an 8 ½" x 4 ½" (1.5L) pan. Cream butter and sugar until light and fluffy. Scrape bowl. Beat in eggs, one at a time. Combine flour, baking powder and salt. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in poppyseeds and lemon zest. Spoon into prepared pan. Bake in preheated oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean. Place sugar and lemon juice in a small saucepan. Bring to a boil and stir until sugar has dissolved. As soon as cake has come out of the oven poke holes in cake with a toothpick and pour hot mixture over cake. Let cake absorb the syrup. Cool for 30 minutes before removing from pan. Mix together icing sugar and milk. When cake has cooled, drizzle over cooled cake. I prefer the Lemon Glaze: Mix all ingredients together, drizzle over cooled cake.

LEMON POPPY SEED CAKE

Steps:

• Mix above ingredients together until smooth.
• Bake in a loaf pan or Bundt pan 45 minutes at 350°F.
• Cool 5 minutes.
• Remove from pan and glaze with mixture of 5 tablespoons lemon juice and 1/2 cup sugar.
• jen.

LEMON POPPY SEED CAKE

Steps:

• Bake cake as directed on package in 9x13. Cool.
• For Filling: Mix sugar, cornstarch and salt in a small saucepan over medium heat. Add water slowly stirring constantly. Bring mixture to a boil and boil for 1 minute, remove from heat. Stir in butter and lemon juice. Mixture will thicken as it sits.
• For Frosting: Mix sugar, cream of tartar, vanilla and egg whites in a bowl add boiling water and beat at high speed for 5-7 minutes until fluffy.
• When cake and filling are cooled top the cake with the filling then frost.
• * Looks pretty in a glass cake pan*.