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How To make Lemon Poppy Cake Ring
1 1/2 c Sugar
1/2 c Margarine or butter;softened
1 tb Lemon extract
1 ts Vanilla extract
3 lg Eggs
2 c All-purpose flour
3/4 c Milk
1/4 c Poppy seeds
1 tb Grated lemon peel
2 ts Baking powder
1/2 ts Salt
Confectioners' sugar (opt) Preheat oven to 350 F. Grease and flour 9-inch bundt pan. In a large bowl, with mixer at low speed, beat sugar, margarine or butter, lemon extract, vanilla extract, and eggs until blended. Increase speed to high; beat 5 minutes or until very thick, occasionally scraping the bowl with a rubber spatula. Reduce speed to low; add flour, milk, poppy seeds, grated lemon peel, baking powder, and salt; beat until well blended, scraping bowl often. Pour batter into pan. Bake 50 to 60 minutes until toothpick comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle with confectioners' sugar if desired. Source: Good Housekeeping Dec/90 From the collection of Karen Deck
How To make Lemon Poppy Cake Ring's Videos
Gluten-Free Lemon Poppyseed Loaf ????Vegan Spring Baking!
It's the first day of Spring so we are celebrating with some baking! We are also collaborating with Liv B for this, make sure you check out her caramel chai blondies:
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⋇ Gluten-free Lemon Poppyseed Loaf Recipe:
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Hi, we're Jasmine and Chris! Each week we share a new video with vegan recipes, cooking challenges and lifestyle content about our life as a vegan couple in the PNW. We invite you to join us in making the world a sweeter place!
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Lemon and Poppy Seed Cake | Remembrance Sunday Special
Today is Remembrance Sunday here in the UK and as the poppy is the symbol of remembrance I've created this 'wreath of peace' to commemorate the day!
Simple cake mix recipe:
Simple buttercream recipe:
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POPPY SEEDS CAKE WITH STRAWBERRY LEMON FILLING AND CREAM CHEESE MOUSSE | Lemonade Cake
Today I’m going to show you how to make a Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse. This cake is very beautiful, and it has an incredible taste.
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POPPY SEEDS CAKE Printable Recipe –
INGREDIENTS FOR THE CAKE BATTER:
8 large eggs at room temperature
160g sugar
160g all-purpose flour
130g melted butter
50g poppy seeds
1/8 tsp salt
INGREDIENTS FOR THE STRAWBERRY FILLING:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
7g gelatin powder
42g water (for blooming the gelatin)
INGREDIENTS FOR THE LEMON FILLING:
150 ml lemon juice
130g sugar
1 egg
30g softened butter
4g gelatin powder
25 ml water (for blooming the gelatin)
INGREDIENTS FOR THE CREAM CHEESE MOUSSE:
400 ml cold heavy whipping cream
220g cream cheese at room temperature
80g white chocolate
100g powdered sugar
11g gelatin powder
66 ml water (for blooming the gelatin)
INGREDIENTS FOR THE TOP STRAWBERRY LAYER:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
12g gelatin powder
72g water (for blooming the gelatin)
INGREDIENTS FOR THE MASCARPONE FROSTING (TOP DÉCOR):
150 ml cold heavy whipping cream
50 g powdered sugar
85g cold Mascarpone cheese
NOTES:
• You can bake the cake in advance and keep it refrigerated for up to three days.
•The strawberry and lemon filling can be made in advance and kept in the freezer for up to a month.
•If you’re making top strawberry layer, PAY ATTENTION to the changed amount of gelatin in the amount of the ingredients!
•To make Mascarpone frosting, combine cold heavy cream with powdered sugar and using a hand mixer whisk until soft peaks are formed. It should have a consistency of melted ice cream. Add the cold Mascarpone cheese and whisk again on the low speed of your mixer until thickened.
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-- POPPY SEEDS CAKE --
To make this Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse, watch my video all the way through and follow the recipe for great results!
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Beautiful Lemon Bundt Cake
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Lemon Poppy Seed Cake with Lemon Buttercream Frosting and Mascarpone
I made this cake a few days ago for my grandmother's birthday, as this is one of her favorites and because the recipe belonged to my great grandmother. I just made a small change, by adding the poppy seeds in the sponge cake and the mascarpone cheese between the layers. I can honestly say that the result left me speechless. Such an amazingly fresh and delicious cake.
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Ingredients for the batter:
6 eggs at room temperature
180 g / 1+1/2 cups flour
150 g / 8 full tablespoons granulated sugar
zest from 2 lemons
2 tablespoons of poppy seeds
1 tablespoon lemon juice
10 g baking powder ( 2 teaspoons )
Ingredients for the lemon buttercream ( curd ):
4 eggs
150 g / 8 full tablespoons granulated sugar
2 lemons
300 g / 2+3/4 sticks of butter at room temperature
Ingredients for the mascarpone cream:
600 g / 2+1/2 cups mascarpone
300 ml / 1+1/4 cups whipping cream
3 tablespoons powdered sugar
Ingredients for the syrup:
400 ml / 1+3/4 cups water
2 tablespoons powdered sugar
2 teaspoons vanilla flavor
Separate the egg yolks from the egg whites in 2 different bowls. With the help of a hand mixer, mix the egg yolks with 2 full tablespoons of sugar until they become fluffy and start whitening. Add the zest from 2 lemons and the poppy seeds. Set aside.
Beat the egg whites with the rest of the sugar ( 6 full tablespoons ) and 1 tablespoon of lemon juice until it becomes stiff. Gently combine the egg whites with the egg yolks. Over this mixture, sift the flour and the baking powder and mix slowly, so that the batter remains fluffy in the end.
Preheat the oven at 170 C / 340 F. Prepare a 26 cm / 10 in tray, covered with baking paper. Grease the sides and flour them. Pour the batter and bake in preheated oven for ~ 35 minutes, or until a toothpick inserted into center comes out clean. Let the cake cool completely in the pan. When cooled completely, split the cake in 3 layers.
For the lemon buttercream ( curd ), whisk the eggs with the sugar, the zest and the juice from 2 lemons. Pour the mixture in a pot over lowest heat ( or on bain-marie ) and mix until it becomes thick as a pudding. Set the pot aside to cool down a little bit an then add the butter. Mix to melt the butter and to combine all the ingredients. Put the pot in the fridge. Before you start to assembly the cake, whisk this mixture with a hand mixer until it becomes fluffy.
For the mascarpone cream, mix the whipping cream by half, add the mascarpone and the powdered sugar and continue mixing, until it becomes stiff. Put the mixture in the fridge.
To assembly the cake: on a cake plate, add 1 layer of sponge, syrup it well, spread mascarpone cream and over it the lemon buttercream and continue in the same way for the 2 remaining cake layers.
If it's easier for you, you can assembly the cake inside the ring of the baking pan and remove it at the end, before adding the last layer of buttercream on top.
Decorate it as your imagination.
Enjoy!
Lemon Poppy Seed Cake | Renee Conner
A delicious, lightly lemony refreshing Lemon Poppyseed Cake recipe! Always a favorite or spring, this cake is dressed up with an easy decorating technique for a sweet and pretty presentation for Easter, Mother's Day or any Spring-time get together!
Check out my Rose Cupcake video to see the easy technique I used to get duo-tone buttercream in my flowers:
Ingredients:
1 1/4 Cups Granulated Sugar (250g)
6 Tbsp Softened Unsalted Butter (85g)
1/4 Cup Vegetable Oil (60 mL)
Zest of 2 Lemons
2 Large Eggs
Juice of 2 Lemons- 1/4 Cup (60 mL) for cake, reserve the remainder
1 Tsp Vanilla Extract (5 mL) or sub Lemon Extract for a stronger lemon flavor
2 1/4 Cup All Purpose Flour (283g)
1 1/2 Tsp Baking Powder (6g)
1/2 Tsp Baking Soda (3g)
1/4 Tsp Salt (less than 1g)
2 Tbsp - 1/4 Cup Poppy seeds
1 Cup Buttermilk (250 mL) - OR add 1 Tbsp white vinegar to measuring cup, fill with milk to 1 cup and let sit until thickened.
for Glaze:
1 Cup Powdered Sugar (125g)
4-6 Tsp Lemon Juice (20 - 30 mL) - reserved from juiced lemons
American Style Buttercream: (my favorite by Krazy Kool Cakes!)
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*I used to be Happy Cakes by Renee, find me under my new brand Renee Conner Cake Design
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