Czech Poppyseed Cake
Czech Poppyseed Cake
Get the full recipe here:
Most of us have tried and enjoyed lemon poppy seed cake. But, turn up the volume on the poppy seed and omit the lemon and you have a dessert in the Czech style. Across Eastern Europe poppy seed cakes and pastries are not uncommon. But, unlike in the U.S. where poppy seed is added as just one of several flavors, European poppy seed desserts go whole hog on the tasty black seeds. In Germany, Poland, and what is now Czechoslovakia poppy seed treats like cakes and rolls are common.
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Ultra moist Orange poppy seed pound cake/ so delicious,healthy and easy
Ultra moist orange poppy seed cake
#orangecake #poppyseedsrecipe #easyrecipe
This orange cake is so flavorful and has a soft and moist texture, you will definitely fell in love with it ????????. This orange cake is so easy to make and children will be asking for it every day. The orange frosting that we make for this recipe is so yummy and tempting ????????????.
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Here's what we need for this recipe :
3 eggs
150 g sugar
260 g flour
1,1/2 tsp baking powder
1 tsp sugar vanilla
1 tbsp orange zest
100 g soft butter
2 tbsp oil
50 ml milk
90 ml orange juice
Bake at 175 degress
For 50 minutes
This may vary in different ovens.
Orange frosting :
80 g soft butter
100 g soft cream cheese (room temperature)
2 tbsp orange juice
Orange zest fir decoration
*there are more details in the video *
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.
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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!
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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!
Easy 2 minutes poppy seed cake! Yummy and cheap cake
Simple Poppy Seed Cake Recipe! We use a 200 ml cup to measure the ingredients. Cheap and delicious poppy seed cake recipe.
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Ingredients
1 cup flour
1 cup ground poppy seeds
1 cup sugar
5 g baking powder
1 egg
1 cup milk
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#recipe #poppyseed
Luscious Lemon Poppy Seed Cake Recipe
This lemon poppy seed cake recipe is easy to follow and you will love the results. Grab an apron and enjoy a slice of heaven with this cake!
Find a printed recipe sheet here:
Ingredients:
Lemon Curd - Use store bought or make your own
1 Egg yolk ( can also use the whole egg)
1/3 cup sugar
2 Tbsp butter
1/2 Tbsp lemon zest
2 Tbsp lemon juice
Poppyseed Cake Ingredients:
6 Tbsp butter, softened
1 Tbsp canola or vegetable oil
1 egg
3/4 Cup sugar
1 tsp vanilla
1/3 cup plain greek yogurt or sour cream
1/4 tsp salt
1 tsp baking powder
1 cup flour
2 Tbsp milk.
1 Tbsp poppyseeds
Frosting Ingredients:
1/2 cup butter, softened
1/4 cup lemon curd
1 tsp vanilla extract
3 cups powdered sugar
3-4 Tbsp milk or whipping cream
Directions:
Lemon Curd:
Combine egg yolk or whole egg, sugar, lemon juice and lemon zest in a small saucepan.
Stir constantly over medium heat until it thickens and comes to a low boil.
Remove from heat and pour through a strainer into a bowl with 2 Tbsp butter.
Stir until butter is melted.
Cover top of lemon curd with plastic wrap and put in the refrigerator to cool.
Poppyseed Cake:
Use a 6 inch cake pan that has been greased and floured. Line bottom with parchment paper or wax paper.
Preheat oven to 350 degrees F
In a bowl add butter and beat until creamy.
Add in oil, sugar, vanilla, yogurt or sour cream and mix to combine.
Add in salt, baking powder, flour and mix.
Add in milk
Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Frosting:
Combine butter, lemon curd and vanilla extract.
Add in powdered sugar and enough milk or cream to make a good spreading consistency.
Frost cake.
Garnish with some additional poppyseeds and a slice of lemon.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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Easy Eggless Poppy Seed Cake Recipe
Easy Eggless Soft Lemon Poppy Seed Cake – After the egg version, not forgetting this week is the eggless version. I understand, some of you may have difficulty getting poppy seeds. You can replace them with any seeds, chia seeds, flex seeds, or even nuts to go with the lemon flavour. This cake is so soft and moist, just like any egg version of cakes. Hope you’re inspired to make this. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 9x4x3-inch loaf pan
240g [1 cup] whole milk
1 tbsp white vinegar
280g [2½ cup] cake flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
125g [½ cup] unsalted butter, softened
150g [¾ cup] fine sugar
3 tbsp lemon juice
1 tsp vanilla extract
2 tbsp poppy seed
1 tbsp lemon zest
- Lemon Icing
120g [1 cup] icing sugar, sifted
3 tbsp lemon juice
Instructions:
1. Preheat oven at 180°C/355°F.
2. Grate the lemon zest and squeeze the juice. Set aside.
3. In a jug, add milk and white vinegar. Give it a quick mix and let it rest for about 5 min while working on the next step.
4. Sift all the dry ingredients into a bowl.
5. In another bowl, add softened butter and sugar. Mix until creamy, fluffy and pale. Scrape the bowl occasionally to ensure even mixing.
6. Add lemon and vanilla extract. Mix until well combined.
7. Add in the sifted dry ingredients in 3 batches, alternate with the milk mixture. Add the milk mixture in 3 batches, alternate with the dry ingredients. Fold them in using spatula, do not over mix.
8. Add in the poppy seeds and lemon zest. Fold until combined.
9. Transfer to a 9x4x3-inch loaf pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F for 55-60 min, or until inserted skewer comes out clean.
11. Let the cake cool completely on the cooling rack.
Lemon Icing
1. In a bowl, sift the icing sugar.
2. Then add the lemon juice.
3. Using a whisk, mix until well combined and in a thick liquid form.
1. Pour the lemon icing on top of the cake.
2. Sprinkle some lemon skin strips as part of deco (optional)
3. Cake is ready to serve.
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