How To make Poppy Seed Tea Cake
1/2 lb Butter; softened
1 c Sugar
4 Egg yolks
1/4 c Poppy seeds
2 c Cake flour
1 ts Baking soda
1 c Sour cream
4 Egg whites; stiffly beaten
1 ts Almond extract
1 ts Cinnamon
Recipe by: Red clover inn Mendon Vermont FWDS07A preheat oven to 350 Butter a tube pan and lightly dust with flour. Cream butter, sugar, egg yolks and poppy seeds. Sift together flour and baking soda. Add flour mixture and sour cream alternately to creamed mixture, beginning and ending with flour mixture, combine egg whites, almond extract and cinnamon and fold into batter. Pour into tube pan. bake one hour or until cake tester comes out clean. Cool on cake rack. Serves 8-10 -----
How To make Poppy Seed Tea Cake's Videos
Lemon poppy seed loaf cake
This is my go-to summer cake
It's not too sweet and not too dry, the poppy seeds add a nice crunchy texture
The simple glaze on top just enhances that lemony flavour which I love, you can glaze the loaf one day in advance so that it sets nicely on top
What else? Oh, well its just great with a cup of black tea :)
You can also make this in a round cake tin or even cupcakes!
I love this recipe because it uses simple ingredients and it turns out very rich and moist, not clumpy as some loaf cakes and everyone that's tasted it has loved it, so, there you go!
Useful tools as seen in this video: (paid links)
Stand-up mixer with paddle attachment for doughs:
microplane zester:
loaf cake pan:
Ingredients:
3 eggs
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups A.P. flour
1/2 cup milk
lemon juice of 2 lemons
Lemon zest of 2 lemons
3 Tbsp poppy seeds
1 tsp vanilla
1 cup sugar
1/2 cup butter
Glaze
3/4 cup/90g confectioner's sugar, sifted
2 Tbsp lemon juice
0:00 Introduction
0:32 COMBINE FLOUR, SALT, B. POWDER & B. SODA
0:59 CREAM TOGETHER SUGAR & BUTTER
1:19 INCORPORATE EGGS ONE AT A TIME
1:58 WHOLE MILK 1/2 cup
2:19 COMBINE INGREDIENTS
2:48 BUTTER & FLOUR THE PAN
3:08 BAKE AT 180°C (350°F) FOR 40-45 MINUTES
4:19 RECOAT THE TOP EVERY 5 MINUTES UNTIL ITS SET
4:44 LOOSEN EACH SIDE CAREFULLY
Amazing Lemon Poppyseed Loaf ~ So Moist & Tangy!
An easy recipe for deliciously moist lemon poppyseed loaf. You will love the little specks of poppyseeds and the tangy lemon glaze takes it to the next level. Make it for your next tea party!
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VEGAN BANANA POPPY SEED TEACAKE: Mouthwatering Banana Bread Recipe ~ Quick and Easy Poppyseed Cake
In this video, I am sharing with you my vegan BANANA POPPY SEED TEACAKE. As always, the tea cake tastes sooooo good and will be to taste to vegans and non-vegans. It is pretty much a no-egg banana bread that is so moist, mouthwatering and divinely delicious. And, most importantly, it is quite easy to make :)
I hope you enjoy making it together with me. Let’s enjoy it together ????
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#simpleandlazyvegancooking #vegan #bananabread
Orange Almond Poppy Seed Tea Cake
**Orange Almond Poppy Seed Tea Cake**
Ingredients
3 large eggs beaten (room temperature)
1-1/2 cups whole milk (room temperature)
1/2 cup canola oil
1/2 cup unsalted butter softened
1 tablespoon poppy seeds
1-1/2 teaspoons almond extract
2 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon orange grated orange peel (optional)
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon melted butter
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Lemon Poppy Seed Pound Cake Recipe
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
8. Let it cool completely before serving.
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