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!
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Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
RECIPE:
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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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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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
HOW TO MAKE KETO LEMON POPPY SEED CAKE | SUPER EASY | NO TOOLS | REFRESHING | MOIST | DELICIOUS
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Coconut Flour (
Almond flour (
Monk fruit (
Poppy Seeds (
6-inch round pan with a removable bottom (
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I finally found poppy seeds at my regular baking ingredient shop and immediately thought of making lemon poppy seed cake. I love the look of the poppy seeds in the cake and the crunchy texture when I bite into them. This cake is so flavorful, refreshing and delicious on its own but when top with the lemon cheesecake frosting, it is another whole new level - super yummy!
The recipe can be viewed and printed at this link ;
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 1.5 g
Dietary Fiber = 0.6 g
Net Carb = 0.9 g
Calories = 207
Total Fat = 21.3 g
Protein = 1.6 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 5.2 g
Dietary Fiber = 2.4 g
Net Carb = 2.8 g
Calories = 323
Total Fat = 30.7 g
Protein = 5.7 g
Note: For best results, weigh the ingredients.
INGREDIENTS
DRY INGREDIENTS
Coconut Flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Monk fruit = 30 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness from the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter to about 60 to 80 g. You can also use any other keto friendly sweetener.)
Salt = 1/4 tsp
Lemon Zest = 1 lemon (1 tbsp)
Poppy Seeds = 18 g / 2 tbsp
WET INGREDIENTS
Whipping Cream (room temp) = 160 ml / 0.6 cup (You can also use coconut cream, yogurt or sour cream)
Unsalted Melted Butter (room temp) = 60 ml / 1/4 cup (You can also use coconut or olive oil)
Eggs (room temp) = 3 large whole eggs (173 g)
Fresh lemon juice = 30 ml / 2 tbsp
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients and mix to combine.
3. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
4. In the video, I used a 6 inch (15 cm) pan greased and lined with parchment paper.
5. Transfer the batter into the pan and spread evenly.
6. Bake for 40 minutes or until a wooden skewer comes out clean.
7. Once ready, remove the cake from pan and cool completely on a wire rack before frosting.
LEMON CREAM CHEESE FROSTING
Unsalted butter (softened) = 30 g / 2 tbsp
Cream cheese (softened) = 100 g / 7 tbsp
Allulose Powdered Sweetener (or any keto friendly powdered sweetener) = 100 g / 0.8 cup
Fresh lemon juice = 30 ml / 2 tbsp
DIRECTIONS
1. In a bowl, add the butter, cream cheese and whisk until smooth and creamy.
2. Add the lemon juice and whisk to combine.
3. Add the powdered sweetener and whisk until well combined.
4. If the consistency is too runny or soft, you can add either more cream cheese or powdered sweetener.
5. Chill until ready for use.
6. When the cake is ready, spread the frosting evenly on the top of the cake. You can also frost the sides if you have leftover frosting.
7. Sprinkle with some poppy seeds (Optional).
NOTE
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