Super moist Lemon Poppy seed pound cake/ ready in less than 5 minutes
SUPER MOIST LEMON POPPY SEED POUND CAKE/ Best ever lemon pond cake recipe ever
#lemoncake#lemonpoundcake#poundcake
This lemon cake is so velvety and yummy, your house will be full of lemon aroma when this cake is baking in the oven. This recipe is very easy to make and you can make it even without mixer.I made a lot of lemon recipes before but this poppy seed version is really to die for. all pound cakes are delicious to my opinion and this lemon pound cake is one of the best. I really enjoy a slice of this cake with a cup of tea. I hope you make it and enjoy it too.
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Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tbsp poppy seed
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Lemon Poppyseed Cake For Two - Glen And Friends Cooking
Lemon Poppyseed Cake For Two - Glen And Friends Cooking
This is another in our small easy cakes for two series. This glazed lemon poppy seed cake recipe is a quick to make after supper treat.
Ingredients:
Cake
20 mL (4 tsp) poppy seeds
125 mL (½ cup) cake and pastry flour
1 mL (¼ tsp) baking powder
.5 mL (1/8 tsp) salt
75 mL (1/3 cup) sugar
60 mL (¼ cup) butter, melted
5 mL (1 tsp) limoncello
1 egg
15 mL (1 Tbsp) lemon zest
5 mL (1 tsp) lemon juice
Glaze
30 mL (2 Tbsp) sugar
15 mL (1 Tbsp) lemon juice
15 mL (1 Tbsp) limoncello
Method:
Preheat oven to 160ºC (325ºF).
Grease and flour a 6” round cake pan.
In a bowl mix together poppy seeds, flour, baking powder, and salt.
In another bowl whisk together sugar, butter, limoncello, egg, lemon zest, and
lemon juice.
Whisk flour mixture into sugar mixture.
Scrape into prepared pan and bake for about 25 minutes.
Remove from oven and allow to cool in pan for 10-15 minutes.
Mix together the ingredients for the glaze.
Turn cake out on to wire rack, poke holes in the top with a skewer and brush on the glaze.
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HOW TO MAKE KETO PURE PUMPKIN SEED CAKE | 100% SEEDED | DAIRY FREE | CHEAP | HEALTHY | SOFT & MOIST
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Raw pumpkin seeds (
**********
Pumpkin seeds are gluten-free and vegan. They pack a lot of nutrition, are easy to find at most stores, and are fairly inexpensive. You can also use them when you roast your own pumpkin or squash at home.
According to the USDA, pumpkin seeds — also known as pepitas — deliver considerable amounts of copper, calcium, potassium, magnesium, iron, and vitamin A, E, and K. Pumpkin seeds are also packed with a meaningful amount of healthy fats.
I have used ground raw pumpkin seeds in some of my keto bread recipes here (see playlist). During my past experiments, I found that ground raw pumpkin seeds were unable to absorb moisture as much as other low carb flours hence, I had to combine it with other flour to make keto bread. This finding helped me to get the right ratio of moisture when I decided to try it for keto cake. And it turned out so well even without combining it with other low carb flours. Of course, with lower amount of moisture, it means that the amount of ground raw pumpkin seeds have to be increased to get a standard loaf. Thankfully, raw pumpkin seeds are inexpensive.
Home grinding is unable to produce a fine texture as the fats of the seeds are still intact. It's fine if there are still some chunks as they add a nice crunch to the cake. The best part is that pumpkin seeds have a neutral flavor so it makes a suitable low carb flour. I am introducing this basic cake using ground pumpkin seeds and will experiment with more flavors eventually.
The recipe can be viewed and printed at this link;
[ Total Servings = 16 ]
NUTRITION INFO PER SERVING
Total Carb = 2.4 g
Dietary Fiber = 1.4 g
Net Carb = 1.0 g
Calories = 199
Total Fat = 18.1 g
Protein = 7.8 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS!
DRY INGREDIENTS
Ground raw pumpkin seeds = 360 g / 3 cups
Baking Powder = 12 g / 3 tsp
Monkfruit = 90 g / 1/2 cup (OR any keto friendly sweetener)
Salt = 4 g / 1 tsp
WET INGREDIENTS
Whole eggs = 3 large (173 g)
Olive oil = 100 ml / 0.4 cup (You can also use any keto friendly oil)
Unsweetened pea milk = 150 ml / 0.6 cup (You can also used almond or any keto friendly milk)
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 340F or 170C.
2. Place the raw pumpkin seeds into a multi grinder and pulse a few times for few seconds each. You can also use a coffee / spice grinder or a powerful food processor. Home grinding will not produce a fine texture as the fat content of the seeds are still intact hence, if you over-grind it, they will become a paste or butter. In commercial grinding, the fat or oil are squeezed out from the seeds and sold as oil then the leftover cake is ground into powder and sold separately as flour. It's fine if there are still some chunks after grinding as they add some crunch. You can also grind in bulk and store them in the fridge or freezer for convenience.
3. In a bowl, add all the dry ingredients and mix with a spatula until well combined.
4. Add all the wet ingredients and whisk until well combined. The batter is quite runny as ground pumpkin seeds cannot absorb moisture as much as other low carb flours. That is why you will notice that the amount of moisture i.e. the eggs, oil and milk are much lower compared to the moisture of other low carb flours.
5. Transfer the batter into an 8x4 inch (20x10 cm) loaf pan lined with parchment paper. You can also use any other suitable pan.
6. Top with some pumpkin seeds (optional).
7. Bake for about 50 to 60 minutes or until a wooden skewer comes out clean.
8. The cake can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.
NOTE
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Lemon Poppy Seed Cake Recipe
Lemon poppy seed cake with cream cheese frosting – this cake has two layers of moist and rich lemon puppy seed cakes, between them there is a delicious layer of cream cheese frosting. If you like poppy seed in your desserts, you going to love this cake!
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Ingredients:
For the cake:
2½ cups (315g) All-propose flour
1½ teaspoons Baking powder
1/4 teaspoon salt
1½ cups (300g) Sugar
4 tablespoons (35g) Poppy seeds
4 Eggs
3/4 cup (170g) Butter, softened
1/4 cup (60g) vegetable Oil
1 1/3 cups (320ml) Buttermilk
Lemon zest from 2 lemons
2 tablespoons Lemon juice
1 teaspoon Vanilla extract
For the frosting:
1 cup (240ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
For decorating:
Lemon zest
poppy seeds
Directions:
1. Preheat oven to 350F (180C). Butter two 8-inch (20cm) round cake pans, line with parchment paper, and butter the parchment. Set aside.
2. Sift flour and baking powder into a large bowl. Add salt, puppy seeds and stir. Set aside.
3. In a large bowl beat butter and sugar, beat until creamy and pale. Add oil and beat until incorporated. Add vanilla extract, lemon juice and lemon zest, beat until incorporated. Add eggs, one at the time, beating just until combined after each addition.
4. Add 1/3 of the flour mixture to the butter mixture. Beat on low speed just until combined. Add 1/2 of the buttermilk and beat just until combined. Add another 1/3 of the flour mixture and beat just until combined. Beat the remaining buttermilk, add the remaining flour mixture and mix just until combined.
5. Divide batter evenly between prepared pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10 minutes in the pans, release from the pans and let cool completely.
6. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the cream cheese mixture, then fold the remaining whipped cream.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Refrigerate for at least 2 hours.
8. Decorate with poppy seeds and lemon zest.
Notes:
• When you making the cakes, if the batter is too thick, add few tablespoons of buttermilk.
• If your cakes came out flat, you don’t need cut the top.
• If you want more lemony flavor, add one more tablespoon to the batter or add 1 teaspoon lemon zest to the frosting.
Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon is everywhere in Ina's recipe — in the cake, in the drizzle and in the glaze!
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Lemon Poppy Seed Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 45 min (includes sitting and cooling times)
Active: 20 min
Yield: 10 to 12 servings
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 granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
For the glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice
Directions
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 inside of a Bundt pan with the baking spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network