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How To make Poppy Seed Cake with Lemon Glaze
Light veg. oil spray 5 Apricot halves (from 8 1/4
- oz. can) 1 c Cake flour, sifted
2 tb Poppy Seeds
1 ts Baking Powder
1/4 ts Salt
1 c Granulated sugar
Whites of 5 large eggs at - room temperature 2 tb Fresh squeezed lemon juice
1 c Confectioner's sugar
1. Heat oven to 350 degrees. Spray the interior of a 10" bundt pan
once lightly with the vegetable oil spray. 2. Puree the apricot halves to a smooth consistency in a food processor or blender. (Should yeild about 3 rounded Tbs.) in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. 3. Transfer the apricot puree to a large mixing bowl. Turn the mixer to med.-high and graduall ad 3/4 cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn the mixer to low and add 1/4 cup of water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated. 4. Using clean beaters, beat the egg whates at medium-high speed until thick. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form and the meringue looks glossy. 5. Stir 1/3 of the meringue mixture into the batter to lighten it, then fold in the remainder. Pour batter into bundt pan. Place in the oven and bake until a tester comes out clean and the center of the cake springs back to the touch. (about 25 min.) Transfer to a rack and cool for 30 to 40 minutes. 6. In a small bowl, make a glaze by whisking together the lemon juice and confectioner's sugar. Set aside for 5 min. Remove cake from the pan, place on rack over pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots. [0.4 gram of fat/serving] from "Just Desserts: secret to fat-free-eating lies in substitution" Chicago Tribune Magazine, April 25, 1993. posted by Bud Cloyd
How To make Poppy Seed Cake with Lemon Glaze's Videos
Lemon Poppy Seed Cake with Lemon Buttercream Frosting
If you love fresh lemon flavor, this Lemon Poppy Seed Cake is for you! It is soft moist and simple to make. That lemon buttercream had me licking the spatula, the bowl, the piping bag...
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????Lemon Poppy Seed Cake Ingredients:
????For the Lemon Poppy Seed Cake:
12 Tbsp unsalted butter (3/4 cup), softened
1 cup granulated sugar
3 large eggs room temperature
2 cups all-purpose flour
2 1/2 tsp baking powder
2 Tbsp poppy seeds sifted to remove any debris
1 Tbsp lemon zest (from 2 large lemons)
2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk room temperature
????For the Lemon Buttercream Frosting - Easy Decorating:
1 cup unsalted butter 2 sticks, softened
4 oz cream cheese softened
4 cups powdered sugar
3 Tbsp lemon juice
1 tsp vanilla extract
????More Lip-Smacking Good Lemon Desserts ????
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ALSO MUST TRY POPPY SEED YUMMY CAKE -
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Poppy seed cake with lemon icing - video recipe
Detailed description -
Lemon Poppy Seeds Cake
#lemonpoppyseedscake #lemon #poppyseeds #cake #baking
Easy Lemon Poppy Seed Loaf Cake is a classic cake, packed with zesty lemon flavours and poppy seed crunch.
Recipe :
_________________________________
Timecode:
00:00 Intro
00:19 Soak Poppy Seeds
00:57 Grate lemon rind
01:11 Prepare Lemon poppy seeds cake batter
03:39 Pour batter into baking pan
04:09 Bake
04:29 Lemon icing
04:46 Drizzle lemon icing onto lemon poppy seeds cake.
______________________________
Recipe for Lemon Poppy Seeds Cake
260g plain flour {2 1/8cups)
40g corn flour {5 tablespoon}
4 teaspoon baking powder
220g caster sugar {1 cup}
185ml warm milk {6.3 fl oz)
50 g poppy seeds {1/4 cup)
185g butter {3/4 cup}
175g eggs (approximately 3 extra large eggs size)
2g lemon rind {rind of 1 lemon}
** NOTES :
1) Best use kitchen scale for precise measurement for best results.
Using imperial measurement may affect the end result.
___________________________________
Resipi untuk Kek Lemon Poppy Seeds
260g tepung gandum
40g tepung jagung
4 sudu kecil baking powder
220g gula pasir
185ml susu suam
50 g biji poppy
185g mentega
175g telur
2g kulit limau di parut
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Music : Canon in D major by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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How to Make Lemon and Poppyseed Cake | Great British Bake Off: Everyday
Who can refuse the classic combination of lemon and poppyseed? Not us! Especially with this simple recipe. This cake is perfect for an easy weekend bake and best enjoyed with a cup of tea.
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Lemon Poppyseed Scones Recipe with an Easy Lemon Glaze!
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These lemon poppyseed scones are so soft, moist and fluffy! With an easy lemon glaze for the perfect brunch treat!
Ingredients:
1 large egg
⅔ cup full-fat sour cream
2 tsp pure vanilla extract
½ cup granulated sugar
1 tbsp lemon zest - packed (about one lemon)
2 cup all-purpose flour - (256g)
2 tsp baking powder
¼ tsp baking soda
2 tbsp poppy seeds
½ cup salted butter - frozen
Lemon Glaze
2 cups powdered sugar - (230g)
¼ cup fresh squeezed lemon juice
½ tsp pure vanilla extract
pinch salt
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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
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