Moistpoppyseedcake Recipes

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POPPY SEED CAKE



Poppy Seed Cake image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram

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

POPPY SEED CAKE



Poppy Seed Cake image

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

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

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.

MOIST LEMON POPPY SEED CAKE



Moist Lemon Poppy Seed Cake image

This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 9

2 ¼ cups cake flour
1 ⅛ cups white sugar
1 teaspoon salt
1 ½ tablespoons lemon zest
4 ½ tablespoons poppy seeds
1.313 cups unsalted butter, softened
5 eggs
¾ cup white sugar
¾ cup lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
  • Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  • In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
  • Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g

POPPY SEED CAKE III



Poppy Seed Cake III image

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

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
4 eggs
½ teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
¼ cup poppy seeds

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

MOIST POPPY SEED CAKE



Moist Poppy Seed Cake image

This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 50m

Yield 1 (13x9-inch) cake

Number Of Ingredients 11

3/4 cup crisco butter flavor shortening
4 ounces cream cheese, room temperature
1 cup white sugar
2 teaspoons lemon extract (optional)
1 tablespoon grated fresh lemon rind (optional)
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup poppy seed

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second lowest position.
  • Grease a 13x9-inch baking pan.
  • In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
  • Add in eggs; beat well until combined (about 2 minutes).
  • In another small bowl, stir together flour, baking soda and salt.
  • Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
  • Add/mix in poppy seeds until combined.
  • Spread batter into prepared pan.
  • Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
  • Cool completely, then frost if desired.

Nutrition Facts : Calories 3933.8, Fat 228.8, SaturatedFat 70.5, Cholesterol 557.5, Sodium 3846.2, Carbohydrate 417.4, Fiber 11.4, Sugar 219.7, Protein 63.5

BEST POPPY SEED CHIFFON CAKE



Best Poppy Seed Chiffon Cake image

This attractive cake never seems to fail, and it's very moist. It's a great choice for that special birthday celebration. -Marilyn Beck, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup poppy seeds
1 cup water
8 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
GLAZE:
1 cup confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
Edible flowers, optional

Steps:

  • In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.

Nutrition Facts :

POPPY SEED BUNDT CAKE II



Poppy Seed Bundt Cake II image

An easy poppy seed Bundt cake that is quick AND delicious.

Provided by DAISEEP

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h10m

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
1 cup vegetable oil
1 cup sour cream
¼ cup poppy seeds
½ cup white sugar
4 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and sugar a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, oil, sour cream, poppy seeds and sugar. Mix until smooth. Beat in eggs one at a time. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 37.4 g, Cholesterol 61.1 mg, Fat 25.9 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 271.8 mg, Sugar 23.6 g

MOIST POPPY SEED BUNDT CAKE



Moist Poppy Seed Bundt Cake image

My cousin gave me this recipe a couple of years ago when I was getting married. I am not sure where she got it from. It is sooooo moist and delicious! No need to make an icing or glaze, sugar coating makes it just sweet enough. Yum! My husband loves this cake. He eats a quarter of it at a time!!!

Provided by JenJenMarie

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6

18 1/4 ounces butter recipe cake mix
1/2 cup sugar
3/4 cup oil
1/4 cup poppy seed
1 cup sour cream
4 eggs

Steps:

  • Mix all ingredients together with an electric mixer, except eggs.
  • Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
  • Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
  • Bake at 350 for 45 minutes.
  • I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
  • It is good served with fresh fruit salad.

Nutrition Facts : Calories 420.1, Fat 25.6, SaturatedFat 5.9, Cholesterol 79.8, Sodium 317.4, Carbohydrate 43.6, Fiber 0.8, Sugar 27.6, Protein 5.1

POPPY SEED CAKE



Poppy Seed Cake image

Incredibly light and tender homemade Poppy Seed Cake, is easy to make and perfect for brunch or dessert!

Provided by Lauren Allen

Categories     Dessert

Time 55m

Number Of Ingredients 10

2 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons baking powder
1/3 cup poppy seeds
1 3/4 cups granulated sugar (, divided)
1/2 cup butter
1 cup milk (, divided)
1 teaspoon vanilla extract
4 large egg whites (*)
powdered sugar (for garnishing, if desired)

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  • Cream together butter and 1 1/4 cups of the granulated sugar. Stir in 1/4 cup milk and vanilla.
  • Sift together flour, salt, and baking powder. Stir in poppy seeds. Set aside.
  • Alternately add the flour mixture and the 3/4 cup milk, a little bit at a time, stirring gently after each addition, starting and ending with flour.
  • Beat the egg whites in a large bowl until they stand in soft peaks and then beat in remaining 1/2 cup sugar. Fold egg whites into cake batter.
  • Pour batter into greased bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the bundt pan before inverting on a wire rack.
  • Sift powdered sugar over the top of the cake before serving.

Nutrition Facts : Calories 291 kcal, Carbohydrate 47 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 120 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

LEMON POPPYSEED CAKE



Lemon Poppyseed Cake image

This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!

Provided by Lindsay

Categories     Dessert

Time 1h35m

Number Of Ingredients 18

2 1/2 cups (325g) all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
2 tbsp poppy seeds
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
1 tbsp fresh lemon juice
1 tbsp fresh lemon zest

Steps:

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2
  • . Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  • . Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
  • . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Add half of the dry ingredients to the batter and mix until mostly combined.
  • . Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
  • . Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  • . Add the lemon zest and poppy seeds and gently stir to combine.
  • . Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  • 0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  • 1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  • 2. Add about half of the powdered sugar and mix until well combined and smooth.
  • 3. Add the lemon juice and zest and mix until well combined.
  • 4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
  • 5. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed. 16
  • Place the first cake on a serving plate or a cardboard cake round. 17
  • Spread about 1 cup of frosting evenly on top of the cake. 18
  • Add the second layer of cake and another cup of frosting. 19
  • Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother. 20
  • Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices. 21
  • Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.

Nutrition Facts : ServingSize 1 slice, Calories 715 calories, Sugar 94.3 g, Sodium 263.1 mg, Fat 26.7 g, SaturatedFat 15 g, TransFat 0 g, Carbohydrate 114.8 g, Fiber 1 g, Protein 7.5 g, Cholesterol 89.4 mg

DELICIOUS MOIST POPPY SEED CAKE



Delicious Moist Poppy Seed Cake image

A rich moist lemony cake, soaked with a rich lemon syrup after baking. This cake will last a week at room temperature, and it freezes well. It is also very good sliced and toasted.

Provided by MARBALET

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 12

Number Of Ingredients 9

2 ¼ cups cake flour
1 teaspoon salt
1 ½ tablespoons lemon zest
4 ½ tablespoons poppy seeds
1 ⅛ cups white sugar
1.313 cups unsalted butter, softened
5 eggs
¾ cup white sugar
¾ cup lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  • Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. Beat in the eggs one at a time. Then stir in the dry ingredients. Pour into the prepared loaf pan.
  • Bake for 60 to 75 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • To make the syrup, combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil, then remove from heat and set aside to cool. When the cake is done, place the pan on a wire rack with a cookie sheet underneath. Prick the top of the cake several times with a toothpick or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
  • Allow cake to cool slightly before removing from the pan to the wire rack to cool completely. When completely cooled, wrap the cake if foil or heavy plastic wrap and let it sit for 1 day before serving.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g

OLD FASHIONED POPPY SEED CAKE



Old Fashioned Poppy Seed Cake image

This recipe was given to me by the Frankenmuth Historical Association and Mrs Zehnder from Frankenmuth ,Michigan. This recipe has been in her family since she was a child in the 30's..It was always their Birthday Cake when she was a child and her children love it too and now her grandchildren love it!

Provided by Pat Duran

Categories     Cakes

Time 40m

Number Of Ingredients 25

CAKE
1/4 to 1/2 c poppy seeds- more or less to your liking -i like to use 1/2 cup
3/4 c milk
3/4 c butter or spry(spry is a shortening like crisco)
1 1/4 c granulated sugar
1/4 c brown sugar, lightly packed
2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
4 large egg whites, stiffly beaten
FILLING
4 large egg yolks
2 c milk
1 c granulated sugar
3 Tbsp cornstarch
1 tsp vanilla extract
FROSTING
1 c solid crisco or spry shortening
1/2 tsp vanilla extract
1/2 tsp butter extract
3 Tbsp powdered coffee creamer
1/4 c warm water-more if needed
4 c powdered sugar
garnish coconut or nuts

Steps:

  • 1. Preheat oven to 375^. Grease two 9-inch cake pan then place a circle of waxed paper in the pans and grease the paper; set aside. Soak the poppy seed in the milk, the longer the soak the better;set aside.
  • 2. CAKE: Cream the butter and sugars until light and fluffy. Then add the milk and poppy seeds. Add flour, baking powder, baking soda and vanilla.
  • 3. Fold in the beaten egg whites. Pour equally into the prepared pans. Bake for 25 minutes or until tested done when tooth pick is inserted in center of cakes. Cool 2 minutes in tins; remove from pan and remove waxed paper carefully. Cool completely on wire racks. Prepare filling.
  • 4. FILLING: Heat milk , vanilla and sugar then add cornstarch and yolks mixed together. Cook till thick and then cool. Spread between layers. Make Frosting.
  • 5. FROSTING: Cream shortening in the bowl of mixer. Add the extracts. To the powdered creamer add the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time, mixing on low speed. You may need a little more water depending on consistency of icing you want. Garnish top with coconut or nuts ,if desired. This does not need to be refrigerated.

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MOIST LEMON POPPY SEED CAKE - A GERMAN CAKE RECIPE ...
2017-02-22 Mix baking powder and flour in a bowl and add to the batter, stirring just until the flour is incorporated. Halve the batter and add vodka, rum or milk to one part. Stir lemon juice, …
From cinnamonandcoriander.com
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Total Time 1 hr 10 mins
Category Cake, Dessert
Calories 150 per serving
  • Grate the lemon zest directly into the sugar and rub it into the sugar, using your fingertips, for about 1 or 2 minutes.
  • Beat the butter and lemon sugar for about 5 minutes until light and fluffy. Stir in the vanilla and beat in 1 egg after the other. Mix baking powder and flour in a bowl and add to the batter, stirring just until the flour is incorporated.
  • Halve the batter and add vodka, rum or milk to one part. Stir lemon juice, poppy seeds and 2 tbsp of sugar into the other.
  • Line a bundt pan with butter and flour. Spread light cake batter in the pan. Make a deep groove in the center of the batter by spreading batter up the sides of the pan. Spoon poppyseed batter in the groove. With a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.


LEMON POPPY SEED CAKE | THE CAKE BLOG
2018-02-15 Butter and lightly flour three 8″ round pans. Line with parchment paper circles. Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. …
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  • Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  • Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
  • Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.


SUPER MOIST LEMON POPPY SEED CAKE - LITTLE BROKEN
2020-05-09 This recipe consists of making the cake layer, cream cheese layer, and lemon glaze. You will need at least two glass mixing bowls, a whisk, a wooden spoon, and a …
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  • Whisk together the flour, sugar, baking powder, and baking soda in a large bowl. In a separate large bowl, whisk together the eggs, sour cream, buttermilk, olive oil, and vanilla until well blended and smooth. Stir in lemon zest, lemon juice, and poppy seeds. Gradually add the dry ingredients to the wet and stir with a wooden spoon to combine. Some lumps are okay. Avoid over-mixing.
  • With a handheld or stand mixer, beat the cream cheese until creamy. Add sugar and egg, and beat to combine, scraping down the sides as needed.
  • Spoon half of the cake batter into prepared loaf pan. Add the cream cheese mixture, spreading evenly over the cake batter. Top with the remaining cake batter. If some cream cheese mixture comes out on the sides, that’s okay.


POPPY SEED CAKE RECIPE - LAUREN CHATTMAN | FOOD & WINE
2013-12-07 In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until …
From foodandwine.com
5/5
Total Time 2 hrs
Servings 1
  • In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.
  • Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
  • Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners' sugar, cut into squares and serve.


EASY POPPY SEED CAKE — LET'S DISH RECIPES
2018-12-20 Instructions. Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Mix all ingredients for cake together in a large bowl and beat with an electric mixer …
From letsdishrecipes.com
4.6/5 (65)
Estimated Reading Time 2 mins
Servings 12
Total Time 1 hr
  • Mix all ingredients for cake together in a large bowl and beat with an electric mixer until smooth. Pour into prepared pan.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before turning onto a wire rack to cool completely.


BEST EVER LEMON POPPY SEED LOAF - DEL'S COOKING TWIST
2020-04-02 For the lemon poppy seed loaf: Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with melted butter or vegetable oil. Set aside. Sift flour in a medium size bowl. Add baking powder, salt, and mix well. Set aside.
From delscookingtwist.com
4.9/5 (18)
Category Cakes And Pies


INA GARTEN LEMON POPPY CAKE - ALL INFORMATION ABOUT ...
Lemon Poppy Seed Cake Recipe | Ina Garten | Food Network trend www.foodnetwork.com. Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours. Preheat the oven to 350 degrees F. Thoroughly spray the...
From therecipes.info


ALMOND POPPY SEED MUFFINS RECIPE - ALL INFORMATION ABOUT ...
Almond Poppy Seed Muffins Recipe - Food.com trend www.food.com. teaspoon almond extract 1 1 ⁄ 2 tablespoons poppy seeds DIRECTIONS Preheat oven to 350°F. Grease, spray, or placed liners in muffin tins to hold 24 muffins. Combine flour, sugar, baking powder and salt. Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk …
From therecipes.info


BLUEBERRY LEMON POPPY SEED RECIPES - ALL INFORMATION ABOUT ...
Blueberry-Lemon Poppy Seed Bundt Cake Recipe ... great www.bettycrocker.com. In large bowl, place remaining cake mix, cream cheese, lemon peel, poppy seed, water, 1/4 cup lemon juice and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in coated blueberries and any remaining dry cake mix. Pour into pan. 3 Bake 38 to 43 minutes or …
From therecipes.info


COOKING WITH POPPY SEEDS - SHARE-RECIPES.NET
Low carb Poppy seed chicken Recipe SparkRecipes. 3 hours ago While the chicken and broccoli are cooking, mix the sour cream, splenda and poppy seeds in a small bowl with a wire whisk. Layer ingredients in casserole in this order, broccoli, cooked chicken, then sause mixture. Salt and pepper each layer. Cover casserole and bake for 30 minutes, or until bubbly. 6 servings …
From share-recipes.net


JUMBO LEMON POPPYSEED MUFFIN RECIPES - ALL INFORMATION ...
Jumbo Lemon Poppy Seed Muffins - The Culinary Cellar top theculinarycellar.com. JUMBO LEMON POPPY SEED MUFFINS WITH LEMON GLAZE 2-1/2 cups granulated sugar 1-1/2 teaspoons salt 3 eggs 1 cup vegetable oil 2 cups milk 5-3/4 cups all-purpose flour 3 Tablespoons baking powder 1/3 cup freshly squeezed lemon juice 2-1/2 teaspoons lemon extract 1/2 cup …
From therecipes.info


10 BEST ICING FOR POPPY SEED CAKE RECIPES | YUMMLY
2021-12-18 106,431 Recipes. Last updated Dec 18, 2021. This search takes into account your taste preferences. 106,431 suggested recipes. Chocolate cake and its Icing Chloé Delice. vanilla extract, baking powder, hot water, granulated sugar, eggs and 6 more. Carrot Cake with Royal Icing O Meu Tempero. egg white, Orange, lemon, powdered sugar, eggs, carrot, natural …
From yummly.com


GERMAN POPPY SEED CAKE RECIPE - ALL INFORMATION ABOUT ...
German Poppy Seed Cake Recipe | MyRecipes trend www.myrecipes.com. Instructions Checklist Step 1 Butter and flour-dust a 10-inch decorative tube pan. Step 2 In a small bowl, mix poppy seed, buttermilk, and almond extract. Step 3 In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 1/4 cup sugar. Beat until whites hold stiff, …
From therecipes.info


STATE FAIR WINNING POPPY SEED CAKE - NOBLE PIG
2009-09-15 The recipe specifically mentioned to use cake flour only as the use of all-purpose flour results in a heavy, gummy texture. Don’t forget. In a medium sized bowl sift together cake flour, baking powder, baking soda and salt. Add poppy seeds and set aside. Beat butter with an electric mixer for about one minute. Gradually add the sugar and beat until light and airy; about …
From noblepig.com


MOISTPOPPYSEEDCAKE RECIPES
Moistpoppyseedcake Recipes LEMON POPPY SEED CAKE. Provided by Ina Garten. Categories dessert. Time 3h45m. Yield 10 to 12 servings. Number Of Ingredients 16. Ingredients; 1 cup buttermilk, shaken: 1/3 cup poppy seeds (1.75 ounces) Nonstick baking spray with flour, such as Baker's Joy: 1/2 pound (2 sticks) unsalted butter, at room temperature : 2 1/2 cups …
From tfrecipes.com


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