Grandmas Lemon Poppy Seed Cake Food

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LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

GRANDMA'S LEMON POPPY SEED CAKE



Grandma's Lemon Poppy Seed Cake image

This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It's always moist and wonderful. -Phyllis Harmon, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.

GRANDMA'S POPPY SEED CAKE



Grandma's Poppy Seed Cake image

"The most memorable meals of my childhood are those that my grandmother brought to us - my mother was not a cook and certainly not a baker. My grandmother loved poppy seeds, and when she made this loaf it was almost black with seeds."

Categories     cake     poppy seeds     poppy seed cake     cakes     dessert recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

unsalted butter
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 pinch kosher salt
1 c. granulated sugar
1/2 c. sour cream
3 large eggs
1 tsp. vanilla extract
1/2 c. poppy seeds
1/2 c. canola oil

Steps:

  • Heat oven to 350 degrees F and place a rack in the center of the oven. Butter an 8 1/2- by 4 1/2-inch loaf pan and place the pan on a baking sheet.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, whisk together the sugar, sour cream, eggs, and vanilla. Gently whisk in the poppy seeds, then the flour mixture.
  • Using a rubber spatula, fold in the oil. Transfer the batter to the prepared pan and smooth the top. Bake until a wooden pick inserted into the center comes out clean, 50 to 60 minutes.
  • Transfer the pan to a cooling rack and let cool for 5 minutes. Run a knife between the cake and the sides of the pan to loosen, then turn the cake out onto the rack and let cool (right-side up) completely.

Nutrition Facts : Calories 341 calories

LEMON POPPYSEED CAKE



Lemon Poppyseed Cake image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 10 to 12 servings

Number Of Ingredients 12

1/3-cup (2 1/2 ounces) poppy seeds
1 tablespoon freshly grated lemon zest
1 cup whole, 2 percent fat, or 1 percent fat milk
2 eggs
1 1/2 cups sugar
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract

Steps:

  • In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
  • In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan.
  • Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Avoid opening the oven while baking. Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

GERMAN LEMON POPPY SEED CAKE



German Lemon Poppy Seed Cake image

This is a very light moist loaf or bundt cake. This recipe uses very little flour. Very easy to make. Goes great with coffee or tea.

Provided by Marlitt

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon lemon, zest of
1/2 cup sour cream
3 tablespoons poppy seeds
3/4 cup flour (I used unbleached)
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • In a medium bowl mix butter and sugar until creamy.
  • Blend in each egg separately.
  • Mix at least 2 minutes.
  • Add Lemon Juice, Lemon Zest, Sour Cream and Poppy Seeds.
  • Mix another 2 minutes.
  • Into a separate bowl sift (very important) flour, baking powder, and salt.
  • Gently blend flour mixture a little at a time into the batter mixture.
  • Blend well.
  • Pour into a greased loaf pan or bundt cake pan.
  • Bake at 350 degrees F or 180 degrees Celsius.
  • Takes 60 minutes in loaf pan.
  • If using bundt cake pan check for doneness at 45 minutes.

Nutrition Facts : Calories 203.7, Fat 11.3, SaturatedFat 6.3, Cholesterol 56.3, Sodium 215.1, Carbohydrate 23.9, Fiber 0.7, Sugar 17.2, Protein 2.5

GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE



Grandmother's Buttermilk Poppy Seed Coffee Cake image

This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!

Provided by Daughter Of The King

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 2h20m

Yield 14

Number Of Ingredients 12

⅓ cup white sugar
1 teaspoon ground cinnamon
1 cup buttermilk
2 ounces poppy seeds
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
4 large eggs, separated, divided
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
  • Combine sugar and cinnamon for filling in a small bowl; set aside.
  • Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
  • Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 45.5 g, Cholesterol 88.7 mg, Fat 16.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 9.1 g, Sodium 375.7 mg, Sugar 27.7 g

LEMON POPPYSEED CAKE



Lemon poppyseed cake image

Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa

Provided by Mary Cadogan

Categories     Afternoon tea

Time 1h

Yield 12 slices

Number Of Ingredients 9

175g butter , softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour
4 lemons , zested and 2 juiced for icing
3 eggs
2 tbsp poppy seeds
125g pot natural yoghurt
200g icing sugar
3 tbsp lemon juice (see above)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
  • In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
  • Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This recipe was given to one of my Uncles 25 years ago from a co-worker. It has been a much requested recipe in our family ever since. One of my favorites. *The secret to the lemony flavor is the thin glaze which sinks into the cake and then hardens and gives it a really nice texture. I love the bottom where the glaze is thickest!

Provided by Engrossed

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) yellow cake mix (with or without the pudding)
1 (3 ounce) jello instant lemon pudding mix
1/2 cup vegetable oil
4 eggs
1 cup warm water
1/2 cup poppy seed (to taste)
2 lemons, juice of
1 1/2 cups powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Grease a bundt pan.
  • Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
  • Bake for 45 minutes or until toothpick tests clean.
  • While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
  • When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
  • Allow cake to cool and then remove from the pan.

Nutrition Facts : Calories 306.3, Fat 13.6, SaturatedFat 2, Cholesterol 47.1, Sodium 303.1, Carbohydrate 43.3, Fiber 1.2, Sugar 25.4, Protein 3.8

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From livforcake.com


GRANDMA’S EASY POPPY SEED CAKE - THE CREATIVE LIFE IN BETWEEN
Preheat oven to 350 degrees F. Grease and flour 10 inch tube or bundt pan. In a large bowl, mix dry ingredients. Make a well in the center and add eggs, vanilla, oil, and milk. Mix well. Fold in poppy seeds. Pour into prepared pan, and bake for 1 hour or until toothpick inserted into cake comes out clean. Cool 10 minutes in pan, then turn onto ...
From lifeinbetween.me


HOW TO BAKE LEMON-POPPY SEED CAKE - THE PIONEER WOMAN
Directions. Preheat the oven to 350°. Beat the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition, stopping to scrape the sides of the bowl as needed.
From thepioneerwoman.com


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