Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake
Full Recipe:
This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! There's a touch of lavender in the batter, which really adds a wonderful depth of flavor to the cake. I Love the texture from the poppy seeds, too bad they get a bad wrap because of sad, stale, and often oily store-bought muffins. I love the way they look suspended in each slice, like nature's sprinkles! I maxed out the lemon juice in this recipe, filling each bite with a wonderful zing. The glaze is so simple but amazing, confectioners' sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade!
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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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
???? Lemon Poppy Seed Cake For Two Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
This is a small cake recipe for two people, but it has all the moist delicious lemon flavour of a much larger cake recipe. This Lemon Poppy Seed Cake For Two is by far one of our favourite small cakes for after supper snacking.
Ingredients:
Cake
4 tsp (20 mL) poppy seeds
½ cup (125 mL) cake and pastry flour
¼ tsp (1 mL) baking powder
1/8 tsp (.5 mL) salt
1/3 cup (75 mL) sugar
¼ cup (60 mL) butter, melted
¼ tsp (1 mL) pure vanilla extract
1 egg
1 Tbsp (15 mL) lemon zest
1 tsp (5 mL) lemon juice
Glaze
2 Tbsp (30 mL) sugar
1 Tbsp (15 mL) lemon juice
Julie Cooks For Two Playlist:
Method:
Preheat oven to 325ºF (160ºC)
Grease and flour a 6 inch round cake pan.
In a bowl mix together poppy seeds and a scoop of the flour.
In another bowl mix together remaining flour, baking powder, and salt.
In a 3rd bowl whisk together sugar, butter, vanilla, egg, lemon zest, and
lemon juice.
Whisk flour mixture into sugar mixture, then mix in poppy seeds.
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 two ingredients for the glaze and microwave until it just starts to thicken (about 1 minute).
Turn cake out on to wire rack, poke holes in the top with a skewer and brush on the glaze.
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Vegan Oil-Free Lemon Poppy Seed Cake #oilfree #veganiseasy #veganrecipe
Dry Ingredients:
2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate free oats that I grind in the blender)
1 tbsp poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric
Wet Ingredients:
½ cup lemon juice
1 cup pitted medjool dates
1 cup plant based milk
1 1/2 tsp vanilla extract
1 tbsp lemon zest
Preheat the oven to 350F.
Combine dry ingredients in a bowl and whisk to combine.
In a blender combine dates, plant milk, lemon juice, and vanilla extract. Blend until smooth. Whisk in zest.
Add the wet ingredients to the dry ingredients. Mix to combine. Pour batter into a parchment lined loaf pan.
Bake for 30 minutes and reduce oven temperature to 325F. Continue to bake for an additional 15-20 minutes, or until edges are browned and top it “firm” when pressed gently. Allow to cool in pan until warm (about 20 minutes). Remove and glaze. Enjoy!
Glaze:
⅓ cup date paste (see my “dates” highlight)
2 tsp lemon juice
1 tsp lemon tsp lemon zest
½ tsp vanilla extract
Water to thin to pourable consistency
Combine ingredients in a bowl. Pour over top of your loaf bread
Lemon Poppy Seed Cake Recipe
Lemon poppy seed cake with cream cheese frosting – this cake has two layers of moist and rich lemon puppy seed cakes, between them there is a delicious layer of cream cheese frosting. If you like poppy seed in your desserts, you going to love this cake!
Full printable version:
More Cake Recipes:
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Red Velvet Cake:
Napoleon Cake:
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Ingredients:
For the cake:
2½ cups (315g) All-propose flour
1½ teaspoons Baking powder
1/4 teaspoon salt
1½ cups (300g) Sugar
4 tablespoons (35g) Poppy seeds
4 Eggs
3/4 cup (170g) Butter, softened
1/4 cup (60g) vegetable Oil
1 1/3 cups (320ml) Buttermilk
Lemon zest from 2 lemons
2 tablespoons Lemon juice
1 teaspoon Vanilla extract
For the frosting:
1 cup (240ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
For decorating:
Lemon zest
poppy seeds
Directions:
1. Preheat oven to 350F (180C). Butter two 8-inch (20cm) round cake pans, line with parchment paper, and butter the parchment. Set aside.
2. Sift flour and baking powder into a large bowl. Add salt, puppy seeds and stir. Set aside.
3. In a large bowl beat butter and sugar, beat until creamy and pale. Add oil and beat until incorporated. Add vanilla extract, lemon juice and lemon zest, beat until incorporated. Add eggs, one at the time, beating just until combined after each addition.
4. Add 1/3 of the flour mixture to the butter mixture. Beat on low speed just until combined. Add 1/2 of the buttermilk and beat just until combined. Add another 1/3 of the flour mixture and beat just until combined. Beat the remaining buttermilk, add the remaining flour mixture and mix just until combined.
5. Divide batter evenly between prepared pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10 minutes in the pans, release from the pans and let cool completely.
6. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the cream cheese mixture, then fold the remaining whipped cream.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Refrigerate for at least 2 hours.
8. Decorate with poppy seeds and lemon zest.
Notes:
• When you making the cakes, if the batter is too thick, add few tablespoons of buttermilk.
• If your cakes came out flat, you don’t need cut the top.
• If you want more lemony flavor, add one more tablespoon to the batter or add 1 teaspoon lemon zest to the frosting.
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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