Citrus Poppyseed Cake | 10 Min Delicious & Easy Recipe | Vegan Option Available
Who doesnt love sweets! You can use orange or lemon for this delicious cake (we use both). Get some great baking tips from Gayatri as she walks you through this easy, delicious cake - which includes a vegan option!
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This cake will wake you up | Lemon Poppy Seed Cake Recipe
Lemon Poppy Seed Cake – this is a cake that will wake you up, not because it’s sour but it’s so refreshing that you won’t feel too much of it. Remember the butter cake using egg separation that I uploaded 3 weeks ago? I am using the same method for this cake. It turned out to be so soft and moist, not too heavy buttery taste but it gives just the right amount of butter fragrant. You can’t do without the curd in this cake, it’s the best match with the lemon cake. And well balanced with the cream cheese frosting too. You can go for just the whipping cream, but with a little cream cheese flavour in the frosting makes a difference in this cake. Hope you’re inspired to make this one. Enjoy!
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Ingredients:
• Lemon Curd
2 egg yolks
100g [½ cup] fine sugar
25g [3 tbsp] flour
90g [¼ cup + 2 tbsp] lemon juice
45g [3 tbsp] butter
• Lemon Poppy Seed Cake
I am using 9x4x3-inch loaf pan
125g [1 cup] cake flour or all-purpose flour
½ tsp baking powder
150g [½ cup + 3 tbsp] unsalted butter, softened
50g [¼ cup] fine sugar
5 egg yolks (medium egg)
15g [1 tbsp] lemon juice
1 tsp vanilla extract
½ tsp salt
20g [2 tbsp] poppy seeds
1 tbsp lemon zest
5 egg whites (medium egg)
½ tsp cream of tartar
65g [¼ cup + 1 tbsp] fine sugar
• Cream Cheese Frosting
200g [1½ cup] cream cheese
40g [2 tbsp] sweetened condensed milk
420g [1¾ cup] whipping cream
30g [2 tbsp] fine sugar
Deco
Piping tip: #869
Lemon slice, halves
Mint leaves
Instructions:
Initial preps: wash the lemons, grate some lemon zest and squeeze the lemon juice.
• Lemon Curd
1. In a pot, add yolks sugar and flour. Give it a quick mix.
2. Add the lemon juice, mix until evenly and no lumps.
3. Cook the mixture over low heat until it’s thickened. Stir continuously.
4. Once thickened, remove from the heat. Add butter. Mix until well combined.
5. Strain the curd into a bowl.
6. Cover and attach a cling film on the curd to avoid skin develop on the surface.
7. Refrigerate while working on the next step.
8. You’ll need to give it a quick mix and transfer into a piping later when it’s ready for use.
• Lemon Poppy Seed Cake
1. Preheat oven at 160°C/320°F.
2. Sift the flour and baking powder.
3. Separate the eggs into bowls.
4. In a large bowl, add softened butter and sugar. Mix until it’s creamy, fluffy and pale. Scrape the bowl occasionally for even mixing.
5. Add the lemon juice, vanilla and salt. Mix until combined.
6. Add the egg yolks, one at a time. Mix until combined, then add another yolk.
7. Fold in the sifted dry ingredients in 2 batches. Fold until combined, do not over mix.
8. In the bowl of egg whites, add the cream of tartar. Start mixing on low until foamy. Add the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed, with adding the sugar in between.
9. Fold the egg whites into the yolk mixture, just until the whites disappear. Do not over mix.
10. Transfer the batter into a 9x4x3 inch loaf pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles.
11. Bake in preheated oven at 160°C/320°F for 55-60 min, or until inserted skewer comes out clean.
12. Let the cake cool completely before slicing it.
13. Slice the cake into 3 sheets, with 1.5cm thick each sheet.
• Cream Cheese Frosting
1. In a large bowl, add cream cheese and condensed milk. Mix until well combined.
2. In another large bowl, add whipping cream and sugar. Mix just until stiff, do not over mix.
3. Mix the whipping cream into the cream cheese mixture. Do not over mix. Switch to a spatula to scrape the bowl for even mixing.
4. Transfer into a piping bag.
• Assemble the Cake
1. Spread a little cream on the cake board.
2. Place the first layer of cake. Brush with syrup on the cake surface.
3. Pipe the cream cheese frosting around the rim.
4. Pipe the lemon curd inside the rim. Spread evenly with a spatula.
5. Pipe another layer of cream cheese.
6. Place another cake sheet and repeat step 1 to 5.
7. Cover with a thin layer of frosting as crumb coat. Refrigerate for 30 min or until the coat is hardened.
Remark: you may keep the remaining frosting in the fridge for time being. Later when it’s ready for use again, if the frosting is a little too tight, just add a couple tablespoon of whipping cream and mix until combined. Add a tablespoon at a time or until you get the right smooth consistency. The consistency will be smooth again for cake covering.
8. Cover the cake with the remaining cream cheese frosting.
9. Pipe the deco on the cake and size of the cake. Add some lemon slice halves in between the dollops. Add mint leaves.
10. Refrigerate the cake for at least 30 min before cutting.
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How to Make Lemon Poppy Seed Cake - Better Than Starbucks!
At a time when cafes and coffee chains are closed, I show you how to make lemon poppy seed cake at home! There's lemon zest in the cake, fresh lemon juice drizzled on top, a delightful lemon frosting, garnished with lemon zest!
It's light, moist, flavourful; a lemon lover's dream come true!
The poppy seeds add a lovely texture, with a light crunch that contrasts beautifully against the fluffy crumb! They also look so pretty suspended within! The glaze takes seconds to create - icing sugar whisked with fresh lemon juice - and hardens for a wonderful crunch!
Inspired by Starbucks, but better! Perfect with coffee, tea, as a dessert ... or as breakfast! This recipe is so easy to make, it'll become a regular bake in your kitchen!
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********************************************************************************
INGREDIENTS
Cake:
250g all-purpose/plain flour
2.5 tsp baking powder
1/8 tsp baking soda
Zest of 2 lemons
1/2 tsp salt
170g butter, softened
200g granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
60ml lemon juice, fresh
180ml buttermilk OR 120ml sour cream with 60ml whole milk
2 tbsp poppy seeds
Lemon Syrup:
60ml lemon juice, fresh
3 tbsp powered sugar
Lemon Icing:
1 cup powered sugar, sifted
1 tbsp lemon juice, fresh
3 tsp milk (if icing is too thick!)
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0:00 - Hello!
0:34 - Preparation
1:32 - Making the Batter!
4:48 - Sleepy Cats ...
5:07 - Making the Syrup!
5:40 - Skewer Test!
6:16 - Drizzing the Syrup!
6:46 - Making the Icing!
7:45 - Montage!!
8:07 - Taste Test
Luscious Lemon Poppy Seed Cake Recipe
This lemon poppy seed cake recipe is easy to follow and you will love the results. Grab an apron and enjoy a slice of heaven with this cake!
Find a printed recipe sheet here:
Ingredients:
Lemon Curd - Use store bought or make your own
1 Egg yolk ( can also use the whole egg)
1/3 cup sugar
2 Tbsp butter
1/2 Tbsp lemon zest
2 Tbsp lemon juice
Poppyseed Cake Ingredients:
6 Tbsp butter, softened
1 Tbsp canola or vegetable oil
1 egg
3/4 Cup sugar
1 tsp vanilla
1/3 cup plain greek yogurt or sour cream
1/4 tsp salt
1 tsp baking powder
1 cup flour
2 Tbsp milk.
1 Tbsp poppyseeds
Frosting Ingredients:
1/2 cup butter, softened
1/4 cup lemon curd
1 tsp vanilla extract
3 cups powdered sugar
3-4 Tbsp milk or whipping cream
Directions:
Lemon Curd:
Combine egg yolk or whole egg, sugar, lemon juice and lemon zest in a small saucepan.
Stir constantly over medium heat until it thickens and comes to a low boil.
Remove from heat and pour through a strainer into a bowl with 2 Tbsp butter.
Stir until butter is melted.
Cover top of lemon curd with plastic wrap and put in the refrigerator to cool.
Poppyseed Cake:
Use a 6 inch cake pan that has been greased and floured. Line bottom with parchment paper or wax paper.
Preheat oven to 350 degrees F
In a bowl add butter and beat until creamy.
Add in oil, sugar, vanilla, yogurt or sour cream and mix to combine.
Add in salt, baking powder, flour and mix.
Add in milk
Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Frosting:
Combine butter, lemon curd and vanilla extract.
Add in powdered sugar and enough milk or cream to make a good spreading consistency.
Frost cake.
Garnish with some additional poppyseeds and a slice of lemon.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
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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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German Poppy Seed Cake Recipe - Mohnkuchen
This German poppy seeds cake (Mohnkuchen) is a very delicate cake with crisp bottom, rich and gentle filling and golden, crisp crumble on top. Special cake for any occasion. There are many different variations for this poppy seed cake with different kind of fillings, streusel and additions. This version is easy to make, with basic ingredients and very delicious.
Printable Version:
More Cake Recipes:
Almond Cake Recipe:
Lemon Poppy Seed Cake:
Carrot Cake:
Apple Oatmeal Cake:
Red Velvet Cake:
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Ingredients:
For the dough:
2 cups (250g) Flour
1/2 cup (115g) Butter
1/2 cup (100g) Sugar
1/4 teaspoon Salt
For the filling:
750ml Milk
1 cup (250g) Ricotta cheese
7 tablespoons (100g) Butter
3/4 cup (150g) Sugar
1 cup + 1 Tbsp (150g) Poppy seeds
1 cup (140g) Semolina
1 teaspoon Vanilla extract
1 Egg
1/4 teaspoon Salt
Directions:
1. Preheat oven to 350F (175C).
2. Make the dough: in a food processor place flour, sugar and salt. Pulse until combined. add butter and process until crumbs are formed. Press 2/3 of the mixture into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
3. Make the filling: place milk, butter and sugar to a saucepan. Heat until butter is melted and sugar dissolves, bring to a boil.
4. When the mixture begins to boil, gradually add semolina, stirring constantly. Add poppy seeds. Keep stirring until the mixture thickens. set aside to cool.
5. In a large bowl beat ricotta cheese, vanilla extract and egg until creamy and smooth. Add chilled poppy seed mixture to the cheese mixture and stir until combined and smooth.
6. Pour the filling over the chilled crust, then spread the remaining dough on top.
7. Bake for 50-60 minutes, until golden. Remove from oven, let cool completely in the pan, then refrigerate for at least 1 hour.
Notes:
• Instead of ricotta cheese you can use cottage cheese/cream cheese or any other soft cheese.
• To the filling you can add raisins and walnuts.
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