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)
* There are more details in the video.
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Orange-Pistachio and Poppy Seed Cake with Orange Drizzle—Easy Citrus Pound Cake Recipe
Orange cake with pistachios and poppy seeds are easy to make, and a perfect celebration of winter, when the markets fill up with all sorts of oranges and tangerines from Sikkim, Darjeeling, Punjab, Nagpur and even Malta.
To really drive in the flavour, in this cake we have taken a multi-pronged approach to orange-infusion. We have added a whole boiled orange, just as many Italian lemon cakes do, besides adding the zest of an orange to the cake batter. In addition, we have borrowed a technique from the world of bartending to make an _oleo saccharum_ with orange peels, which then goes into the orange syrup that is drizzled on top of the freshly baked cake while it is still hot. This is going to be the most orangey orange cake you have had.
This cake is based on the template of a 'pound' cake, meaning that it is not an extremely airy and light 'sponge' cake, but because we have used a tiny bit of baking powder and soda, and also some yoghurt, the cake turns out softer than a traditional pound cake.
???? This is adapted from a recipe on @SugarGeekShow by Liz Marek. If you love baking you must follow her channel. She has some of the most reliable and precise recipes on the internet, along with thorough explanations of the whys and hows.
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Poppy Seed Crumb Cake Recipe - Delicious German Mohnkuchen Recipe with Streusel
Recipe:
This poppy seed cake with delicious almond crumble is simply irresistible irresistible. The preparation is totally simple. With this recipe, your poppy seed cake is guaranteed to be as good as those in the finest bakeries in Germany.
Visit our Facebook Group for more German recipe ideas:
Thermomix Cookbook author alyce alexandra's Lemon & Poppyseed Cheesecakes | Best Thermomix Recipes
This recipe is the best when entertaining! Cook in advance and simply serve chilled. Recipe from cookbook 'Quick Fix in the Thermomix'.
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'Thermomix’ is a registered trade mark of Vorwerk International AG (Vorwerk) in Australia and New Zealand and Thermomix in Australia Pty Ltd is its sole authorised distributor in Australia and New Zealand of Thermomix products. Neither Vorwerk nor Thermomix in Australia Pty Ltd sponsors, approves or endorses this channel, and alyce alexandra is not affiliated in any way with Vorwerk or Thermomix in Australia Pty Ltd.
Almond Poppyseed Cake with Berries and Mascarpone
Recipe:
This luscious, buttery cake with a hint of lemon is perfect for a summer party. It will keep well, in fact it is better the next day. It can also be made year round - fill it with jam and cream or dried fruit compote when fresh berries are not available.
Almond Poppy Seed Cupcakes *Collaboration with Liz Larson*
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In this collaboration video, I create an almond poppy seed cupcake that Liz Larson of will frost with a poppy flower! Please check out her channel to see some of her incredible cake decorating. Let her know I sent you!
1/2 cup sugar
1/3 cup vegetable oil
1 egg
1/2 teaspoon almond extract (consider using 1 tsp)
1/2 cup sour cream
1/4 cup milk
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons poppy seed (I used about 1-1/2 tbsp)
Heat oven to 375°F. Line 10 muffin cups with cupcake liners.
In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups using an ice cream scoop or something similar to ensure even baking for all cupcakes.
Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm or cool.
Makes 10 muffins
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