Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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LEMON POPPY SEED CAKE | LEMON POPPY SEED BUNDT CAKE WITHOUT OVEN
WELCOME TO YUMMY FOOD & FASHION.
TODAYS RECIPE IS LEMON POPPY SEED CAKE | LEMON POPPY SEED BUNDT CAKE WITHOUT OVEN
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. 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!
INGREDIENTS:
2 EGGS ( can use 1/2 cup of curd or condensed milk instead of eggs)
SUGAR - 2/3 CUP
OIL - 1/2 CUP
MILK - 1/4 CUP
LEMON ZEST - 1 TSP
LEMON JUICE - 2 TBSP
FLOUR - 1 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
POPPY SEED - 3 TBSP ( কালো পোস্ত দানা)
VANILLA ESSENCE - 1/2 TSP ( can use lemon essence)
FOR GLAZE:
POWDER SUGAR - 1/2 CUP
CREAM - 2 TBSP
LEMON ESSENCE - 1/4 TSP
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Lemon Poppy Seed Loaf Cake
This Lemon Poppy Seed Loaf Cake just shrieks “hellooo spring!” Yes, it is time to start baking with all things lemon while still enjoying our soups and stews for the winter, while eagerly awaiting the day when those first little shoots of green come out in spring.
3 MINI POUND CAKES (LEMON POPPY, BLOOD ORANGE, & BROWNIE GANACHE)
Happy Easter! Here's a fun, delicious, recipe for you to enjoy! Try the lemon poppy seed, blood orange, and brownie ganache.
RECIPE BELOW:
Mini pound cake tin:
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LEMON POPPY SEED POUND CAKE:
Yields: 8 mini cakes or 1 regular cake
1 cup butter, softened
1 cup sugar
1/4 cup sour cream
2 tsp vanilla extract
1/4 cup fresh lemon juice
1 1/2 tbsp lemon zest
4 tsp poppy seeds
4 eggs
1 tsp baking powder
1/4 tsp salt
1 1/2 cup all purpose flour
DIRECTIONS:
Add your butter and sugar to your stand mixer, and mix until well combined. Then add in your sour cream, vanilla extract, lemon juice, lemon zest, and poppy seeds together. Make sure to scrape dow the sides of the bowl periodically.
Next add in your eggs, baking powder, salt, and slowly your flour, until the batter is well combined. Make sure to scrape down the sides of the bowl, all the way to the bottom, and then mix again until everything is well combined.
*Spray your baking tin with baking spray (or butter and then flour). Add your batter 3/4 of the way full and bake for 30-35 minutes at 350F. Stick a tooth pick into the cakes. If it comes out clean, it's finished baking.
LEMON SYRUP:
1/2 cup of sugar
1/4 cup of fresh lemon juice
DIRECTIONS:
Add both ingredients to a sauce pan and cook on medium heat until all of the sugar has dissolved into the lemon juice. Set aside until ready to use. Then poke holes with a tooth pick on both the top and bottom of your cakes. With a clean baking brush, soak the cakes with the syrup.
LEMON ICING:
1/2 cup of powdered sugar
1 1/2 tbsp of fresh lemon juice
DIRECTIONS:
Mix both ingredients together until smooth. Then dip top of pound cakes in icing.
BLOOD ORANGE POUND CAKE:
Yields: 8 mini cakes or 1 regular cake
1 cup butter, softened
1 cup sugar
1/4 cup sour cream
2 tsp vanilla extract
1/4 cup fresh blood orange juice
1 1/2 tbsp blood orange zest
4 eggs
1 tsp baking powder
1/4 tsp salt
1 1/2 cup all purpose flour
DIRECTIONS:
Add your butter and sugar to your stand mixer, and mix until well combined. Then add in your sour cream, vanilla extract, orange juice and orange zest together. Make sure to scrape dow the sides of the bowl periodically.
Next add in your eggs, baking powder, salt, and slowly your flour, until the batter is well combined. Make sure to scrape down the sides of the bowl, all the way to the bottom, and then mix again until everything is well combined.
*Spray your baking tin with baking spray (or butter and then flour). Add your batter 3/4 of the way full and bake for 30-35 minutes at 350F. Stick a tooth pick into the cakes. If it comes out clean, it's finished baking.
BLOOD ORANGE SYRUP:
1/2 cup of sugar
1/4 cup of fresh blood orange juice
8 blood orange slices
DIRECTIONS:
Add the sugar and juice to a sauce pan and give it a mix. Then add the orange slices to the sauce pan making sure to submerge them in the sugar mixture. cook on low heat for 20 minutes, flipping once half way through the cook time, so the slices cook evenly on both sides.
BLOOD ORANGE ICING:
1/2 cup of powdered sugar
1 1/2 tbsp of fresh blood orange juice
DIRECTIONS:
Mix both ingredients together until smooth. Then dip top of pound cakes in icing.
BROWNIE GANACHE:
Yields: 8 mini cakes or 1 regular cake
1 cup butter, melted
2 cup sugar
1/2 cup cocoa powder
4 eggs
2 tsp vanilla extract
1/4 tsp salt
2 cups all purpose flour
DIRECTIONS:
Add your butter and sugar to your stand mixer, and mix until well combined. Then add in your cocoa powder, eggs, vanilla extract, salt, and slowly add in your flour. Make sure to scrape down the sides of the bowl, all the way to the bottom, and then mix again until everything is well combined.
Spray your baking tin with baking spray (or butter and then flour). Add your batter 3/4 of the way full and bake for 30-35 minutes at 350F.
*Stick a tooth pick into the cakes. If it comes out clean, it's finished baking.
GANACHE TOPPING:
1/2 cup semi sweet chocolate chips
1/2 cup heavy cream
1/4 cup of chocolate chips
DIRECTIONS:
Add chocolate chips and heavy cream to a microwave safe dish. Heat for 1 minute in 2, 30 second intervals.Mix together until the chocolate has completely melted. Poor on top of pound cakes. Then add whole chocolate chips on top of ganache.
*you can also use a double boiler if you prefer, but it will take longer.