Lemon and Poppy Seed Bread Cake Recipe ( Joy of Baking Recipe )
Lemon and Poppy seed cake bread
the ingredients
1 1/2 cups of pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
3 tablespoons poppy seeds
3/4 cup soft butter
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla sugar
1/2 cup milk
To make the glaze
1/4 cup powdered sugar
3 tbsp fresh lemon juice
Poppy seeds, lemon and poppy seed bread, baking making bread, making bread from scratch, pound cake, poppy seed and lemon bread, poppy seed and lemon loaf, holiday baking, cooking, recipe, recipes, how to make bread from scratch, lemon cake recipe
Lemon Poppy Seed Pound Cake Recipe
#entertainingwithbeth #CookingChannel #easyrecipes
This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. This pound cake recipe is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
___________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Kitchen Air Mixer
Loaf Pan
Mini Whisk
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
____________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
____________________________________________________________________________
BETH'S LEMON POPPY SEED POUND CAKE RECIPE
Serves 8
Makes 1 Loaf
PRINT THE RECIPE HERE:
INGREDIENTS:
For the Cake:
1 cup (227 grams) butter, room temperature
1 1/4 cups (250g) sugar
3 eggs, room temperature
3 Tbsp (45ml) Lemon Zest
2 Tbsp (30ml) Poppy Seeds
1 ⅔ cups (242 grams) of all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.49 grams) salt
1 cup (227 grams) full-fat sour cream
For The Lemon Glaze:
1 cup (118 grams) powdered sugar
2 Tablespoons (30ml) of fresh lemon juice, or water
METHOD:
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (175C). Prepare a 9 x 5 (23x13 cm) loaf pan by spraying it with baking spray and distributing it well with a pastry brush or paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition.
Add the lemon zest and poppy seeds. Beat to combine.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before glazing it.
For the glaze, mix together the powdered sugar and lemon juice. Whisk to combine. Use the glaze right away to frost the cake otherwise, it will harden. If this happens just thin it out with 1/2 tsp of lemon juice.
Release the pound cake from its tin and place it on a baking sheet, lined with parchment paper. Set it on a cooling rack to allow the glaze to drip into the pan. The parchment paper will make for easier clean up!
Starting at the top of the cake, spoon the glaze all over the top of the cake, working your way down, spooning it just to the outer edges and corners, gravity will then take it from there and drizzle it naturally over the sides for a pretty presentation.
While the glaze is still wet, zest a little bit more grated lemon zest over the glaze, as it hardens it will set into the glaze.
Leave uncovered at room temperature before serving for up to 2 hours. Otherwise, refrigerate (refrigerate immediately if using milk in the glaze)
Remove cake from the refrigerator and allow it to get to room temperature before serving, or cut slices and pop them in the microwave (each slice for :11) it will soften bake up to a just warm, freshly baked texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Vegan Lemon Poppy Seed Loaf
This vegan lemon poppy seed loaf is soft, fluffy and packed with bright lemony flavors. It is easy to prepare and makes for a healthier loaf. Even the glaze is wholesome and made using cashews! Dairy-free, made without granulated refined sugar and very flavorful.
Find the full recipe here:
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!
Lemon Poppy Seed Bread | Sally's Baking Recipes
Lemon Poppy Seed Bread is an easy recipe that's simple enough for a weekday breakfast or can be dressed up with candied lemon slices for fancy afternoon tea. Oil and sour cream make this lemon poppy seed bread uniquely moist, while lemon provides a fresh, bright flavor.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #lemonpoppybread
• More of Sally's baking recipes:
LEMON POPPYSEED BREAD | Old-Fashioned STYLE | DIY for Beginners
Old-Fashioned LEMON POPPY SEED BREAD W/LEMON GLAZE!! If you're a lemon lover you're gonna love this easy to make QUICK BREAD!! Recipe below...
LEMON POPPY SEED BREAD
Preheat oven to 350 degrees F.
Lightly grease and flour an 8-1/2 X 4-1/2 loaf pan. Set aside.
1-3/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon poppy seeds
2 eggs
1 cup (8 oz) lemon yogurt or substitutes with sour cream
1/2 cup canola oil or substitute with vegetable oil
1 fresh lemon (zest 1-2 teaspoons for bread batter and 1 tablespoon of lemon juice for glaze)
1 teaspoon pure vanilla extract
LEMON GLAZE
3/4 cup powdered sugar
1 tablespoon fleshly squeezed lemon juice
1. In a large mixing bowl, whisk together flour, baking powder, granulated sugar, salt, and poppy seeds. Set aside.
2. In a medium bowl, whisk together the eggs, yogurt, oil, vanilla, and lemon zest.
3. Add wet ingredients to dry ingredients. Stir until flour is no longer visible. Be sure not to over mix bread batter.
4. Add batter into prepared baking loaf pan. Bake in preheated oven for 55 to 65 minutes or until golden brown and a wooden toothpick inserted into the center comes out clean. Let cool in baking pan for 5 minutes before transferring to a wire rack to cool completely.
5. Whisk together powdered sugar and lemon juice. Drizzle over BREAD LOAF evenly.
TIP: Store at room temperature up to 2 days in an airtight container. Freeze bread loaf wrapped with plastic wrap and sealed with foil up to 3 months, before glazing. Thaw bread loaf to add glaze.
~~~ENJOY your LEMON POPPY SEED BREAD~~~
Instagram:
Pinterest:
Twitter:
Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#bread #lemon #recipe #video #poppyseed #glaze