Lemon Poppyseed Bundt Cake | Recipe for New Years
Happy New Year! Wishing you all the best for a healthy and happy 2023! The time has come for me to bring back a New Year’s tradition here on the Lia Noelle Cooking channel - making a New Year’s bundt cake! In 2021, I made a Mixed Berry Bundt Cake, in 2022 I made a New Year’s Apple Bundt Cake, and now in 2023, I have a recipe on how to make a Lemon Poppyseed Bundt Cake! About a month ago when I was planning out what recipe I wanted to make this New Year’s, I asked a few people in my family what their favorite bundt cake was and my cousin, aunt, and mom all said they enjoyed lemon bundt cakes. I am so happy I got their input as I am ringing in the New Year with a delicious Lemon Poppyseed Bundt Cake.
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Lemon Poppyseed Bundt Cake | Recipe for New Years
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How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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Lemon Poppy Seed Bundt Cake
Lemon Poppy Seed Bundt Cake
Get the full recipe:
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Lemon Poppy seeds Bundt cake
Moist and Delicious Cake that’s full of Lemon flavor, become my favorite
Recipe:
For the cake
• 4 eggs
• 2 cups granulated sugar, mix until fluffy then add
• 1 cup milk
• 1 cup vegetable oil, mix again on slow speed, until well combined
Mix dry ingredients separate
• 3 cups all purpose flour
• 3 tbsp poppy seeds
• 1 tbsp baking powder
• 1 vanilla sugar ( or add 1 tbsp vanilla liquid extract into the cake batter)
Pour dry ingredients into a cake batter in portions, mixing in one direction until everything is well combined
• add 1 tbsp of almond extract
• lemon zest
• 1/2 lemon, juice
Mix again and pour cake better in prepared Bundt pan
( lightly oiled and floured)
Bake cake at 375 f for 40 minutes, until golden ( depending on your oven)
While cake is still warm, drizzle, or cover the entire cake with glaze
• 2 cups icing sugar
• 1 tbsp almond extract
• lemon juice added 1 tbsp at a time, until perfect consistency
Enjoy ????
Lemon Poppy Seed Bundt Cake | Florida Crystals®
Tangy organic lemon Bundt cake with poppy seeds.
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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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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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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