How To make Mother's Day Orange Poppy Seed Cake
CAKE 1 cup plus 4 tablespoons unsalted butter -- softened
2 cups granulated sugar
1 tablespoon freshly grated orange peel
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/4 cup poppy seeds
3 1/2 cups all-purpose flour
1 1/3 cups buttermilk or plain low-fat yogurt
ORANGE SYRUP 1/2 cup orange juice
1/3 cup granulated sugar
FROSTING 1/2 cup unsalted butter -- softened
16 ounces cream cheese (not reduced-fat)
2 teaspoons vanilla extract
4 cups confectioner's sugar
roses and leaves -- directions follow
1. Heat oven to 350 F. Lightly grease and flour two 9x2-inch round cake pans. Tap out excess flour.
2. CAKE: In a large bowl with an electric mixer on high speed, beat butter, sugar, orange peel, baking powder, baking soda and salt until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each (batter may look curdled). Beat in poppy seeds until blended. Reduce speed to low and beat in half the flour, all the buttermilk, then the remaining flour just until blended. Divide batter between prepared pans and spread evenly.
3. Bake, switching position of pans halfway through baking, 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes before inverting cakes on rack. Poke holes with a toothpick, about halfway through layers at 1 to 2 inch intervals.
4. SYRUP: Stir orange juice and sugar until sugar dissolves. Spoon a tablespoon at a time over warm layers. Let cool completely.
5. MEANWHILE MAKE FROSTING: Beat butter, cream cheese, and vanilla in a large bowl on medium speed until blended. Reduce speed to low and beat in confectioners' sugar until blended.
6. Place 1 cake layer, smooth side up, on a serving plate. Spread top with 1 cup frosting. Top with second cake layer, smooth side up. Spread remaining frosting over top and sides.
7. Up to 2 hours before serving, decorate cake with the roses and leaves. Leave at room temperature.
How To make Mother's Day Orange Poppy Seed Cake's Videos
LIGHTEN UP - LEMON POPPYSEED CAKE Part 2
You get the the recipe, and see more like it at Nancy's website
This scrumptious reduced-fat cake is super easy to make and even quicker to disappear. The robust tang of the fresh lemons add to the delicate crunch of the poppy seeds. You can have your cake and eat it guilt-free too!
The Best Lemon Poppy Seed Cake Recipe | with Homemade Lemon Curd & Lemon Cream Cheese Frosting!
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The ultimate lemon cake recipe! My Lemon Poppy Seed Cake is bursting with incredible lemon flavor in every single bite! This incredible cake recipe is made with lemon poppy seed cake layers, my Homemade Lemon Curd filling, and creamy lemon and poppy seed cream cheese frosting! You’ll love this easy and delicious lemon dessert recipe! It’s perfect for spring and summer, and for spring holidays such as Easter and Mother’s Day!
LEMON CURD video:
CREAM CHEESE FROSTING video:
INGREDIENTS FOR THIS RECIPE:
For Lemon Poppy Seed Cake:
¾ cup (180 ml) light cooking oil
1 cup (240 ml) buttermilk
4 large eggs
1 cup (200 g) white granulated sugar
2 tsp (10 ml) lemon extract
1 tsp (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 tsp EACH: baking powder, baking soda
¼ tsp salt
Zest from 2 to 3 lemons
3 tbsp (27 g) poppy seeds
For Lemon Curd:
2/3 cup (160 ml) freshly squeezed lemon juice
2 eggs, plus 4 egg yolks
1 cup (200 g) white granulated sugar
½ cup (113 g) unsalted butter
1 tsp vanilla
For Cream Cheese Frosting:
16 oz (454 g) cream cheese, softened at room temp
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
1 tsp vanilla extract
1 tsp lemon extract
1 tbsp (9 g) poppy seeds
GET THE FULL RECIPE and instructions here:
TOOLS USED IN THIS VIDEO: You can get them here (Amazon affiliate links):
*Ateco Turn Table: – every cake baker needs this handy cake decorating table. It makes assembling and decorating a breeze!
*Cake Spatulas – I use a variety of spatulas for decorating my cakes, including these offset spatulas ( a cake scraper ( and these small offset spatulas (
*8-inch Fat Daddios Cake Pans: – these are my favorite cake pans! They bake evenly and also clean easily!
*KitchenAid Hand Mixer: – I love this small but powerful mixer for small jobs when I don’t require my heavy duty stand mixer!
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
*Mauviel Copper Frying Pans:
*CuisinArt Food Processor:
*Glass Mixing Bowls:
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Mother's Day Lemon Poppyseed Muffins with Betty Cichy
Courier Times Food editor Betty Cichy prepares Lemon Poppyseed Muffins, a great idea to pamper mom on Mother's Day. Video by David Rauch.
Poppy Seed Cake
Luscious poppy seed cake with vanilla mascarpone cream and lemon curd for special occasions!
Gluten-Free Lemon Poppy Seed Muffins
Gluten-Free Lemon Poppy Seed Muffins - These bright, sunny gluten-free lemon muffins are a total DREAM! Fluffy and citrusy with every bite. (Dairy-Free, too!)
GET THE FULL RECIPE: