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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
EASY Lemon Poppy Seed Bundt Cake Recipe! With Lemon Glaze! Extra Moist & Tender!
FULL RECIPE HERE:
This lemon and poppy seed bundt cake is one of my favorite treats to enjoy with a cup of coffee! The cake is luscious, moist and loaded with amazing lemon flavor from lemon zest and lemon oil. I add a simple sugar glaze finish and garnish the top with extra lemons! If you're looking for a simple and delicious cake recipe, this is the one!
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Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
To print the recipe check the full recipe on my blog:
#lemonpoppyseedcake #lemoncake #lemoncurd
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls
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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.
***???? Download the FREE GUIDE: 15 Different Ways to Shape Bread Rolls ►
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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*** Learn 15 Different Ways to Shape Bread Rolls (FREE DOWNLOAD): ►
-- 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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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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Lemon - Poppy Seed Cake (Lactose & Gluten free)
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Music by Joakim Karud:
Easy lemon & poppy Seed Bunt Cake
Ingredients
2 eggs
1/2 cup sugar
1/2 cup oil
1/2 teaspoon vanilla essence
1 tablespoon lemon zest
2 tablespoon freshly squeezed lemon juice
2 tablespoon poppy seeds
1+3/4 cups Cake flour
3 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
method
preheat oven to 180 degrees
sift flour,salt,baking powder and set aside
separate bowl
whisk eggs, vanilla essence and sugar till light and fluffy.
whisk in oil till well blended
Add lemon zest,juice and poppy seeds till combined.
now add dry ingredients alternatively with milk.
Add to bundt cake tin
bake for 25-30 minutes or until toothpick inserted comes out clean.
Cool and add glaze made of icing sugar and lemon juice
Enjoy
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