Need a good recipe for lemon and poppy seed cake please?

lemon and poppyseed cake





Lemon %26amp; Poppy Seed Cake


(Adapted from The Cake Book by Tish Boyle)





200g sifted cake flour


1/4 tsp baking powder


1/4 tsp salt


3 tbsp poppy seeds


227g unsalted butter, softened


240g granulated sugar


4 large eggs, at room temperature


1 tbsp lemon zest


1 tsp vanilla extract


1/3cup heavy cream





For the syrup:


1/3 cup sugar


1/4 cup water


1/3 cup freshly squeezed lemon juice





1. Preheat oven to 150 degrees C. Grease the bottom and sides of a loaf tin and dust with flour.


2. Sift the flour, baking powder and salt into a bowl. Add the poppy seeds and whisk to combine.


3. In the bowl of an electric mixer, beat the butter with a paddle attachment till it is very creamy, about 2 mins.


4. Add the sugar and beat at medium-high speed until very light, about 4 mins.


5. Add the eggs, one at a time, beating well after each addition.


6. Beat in the lemon zest and vanilla extract.


7. Add the flour at low speed in three additions, alternating it with the cream in two additions. Mix only until the flour is incorporated.


8. Scrape the batter into the prepared pan and smooth the top.


9. Bake for about an hour or until a skewer inserted comes out clean.


10. Remove the pan from the oven and let it cool on a wire rack for 10 mins.


11. While the cake is cooling, make the syrup.


12. Combine the water and sugar in a small saucepan and cook over medium heat till the sugar dissolves.


13. Remove from the heat and stir in the lemon juice.


14. Poke the cake all over at 1-inch intervals with a bamboo skewer and then brush it with half the lemon syrup.


15. Let the cake stand for 5 mins, then invert the cake onto the wire rack and poke the bottom all over with the skewer.


16. Brush the bottom and sides of the cake with the remaining syrup.


17. Turn the cake upright on the rack and let cool completely.Need a good recipe for lemon and poppy seed cake please?
Lemon Poppy Seed Dessert Cake --








.INGREDIENTS


1 (18.25 ounce) package lemon cake mix


1 (3.4 ounce) package instant vanilla pudding mix


4 eggs


3/4 cup vegetable oil


1 1/4 cups water


1/2 cup poppy seeds





1 (21 ounce) can lemon pie filling





1 (3.4 ounce) package instant lemon pudding mix


1 cup milk


1 (8 ounce) container frozen whipped topping, thawed








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.





2.In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.





3.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Spread lemon pie filling over the cooled cake.





4.In a large bowl, mix instant lemon pudding with milk. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping. Spread over pie filling. Refrigerate for at least 4 hours before serving.








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Poppy Seed Lemon Cake --








.INGREDIENTS


1/4 cup butter, softened


1 cup packed brown sugar


2 eggs


4 egg whites


1 cup fat-free plain yogurt


1/4 cup canola oil


2 tablespoons lemon juice


3 1/2 cups all-purpose flour


2 tablespoons grated lemon peel


4 teaspoons poppy seeds


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1 cup fat-free milk


GLAZE:


1 cup confectioners' sugar


2 1/2 tablespoons lemon juice


1/2 teaspoon poppy seeds








..DIRECTIONS


1.Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.





2.Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.Need a good recipe for lemon and poppy seed cake please?
Moist Lemon Poppy Seed Cake





INGREDIENTS (Nutrition)


2 1/4 cups cake flour


1 1/8 cups white sugar


1 teaspoon salt


1 1/2 tablespoons lemon zest


4 1/2 tablespoons poppy seeds


1 1/3 cups unsalted butter, softened


5 eggs


3/4 cup white sugar


3/4 cup lemon juice


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DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.


Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.


Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.


In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.


Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests
For a short cut, do the following





Prepare a Duncan Hines Butter recipe Cake mix, alter with the following





Add the zest of one lemon and juice reduce water by 2 tablespoons, add 2 tsp poppy seed





Or use the Duncan Hines Lemon Supreme Cake mix and add poppy seed to your batter.
Easy Lemon Poppy Seed Cake





One 18-1/4 ounce Yellow Cake Mix (sometimes, for extra flavor, I use a lemon cake mix)


One 4-serving size Instant Lemon Pudding Mix


4 eggs


1 cup water


1/2 cup vegetable oil


4 tablespoons poppy seeds


Juice and zest of 1 lemon





Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.
LEMON POPPYSEED COFFEE CAKE





2 c. bisquick


1 c. milk


1/4 c. poppyseeds


1/4 c. vegetable oil


2 eggs


1 pkg (3 1/2 oz.) dry lemon instant pudding mix





Beat ingredients for 30 seconds. Spread in greased 9 x 9 pan and bake 30 to 35 minutes at 350 degrees. Cook 10 minutes.





Glaze:


2/3 c. powdered sugar


3 to 4 tsp. lemon juice





Mix together until smooth and drizzle on cake. Serve. Very good warm.








LEMON AND POPPYSEED POUND CAKE





3 c. flour


2 c. sugar


1/4 c. poppyseed


1 c. butter, softened


1 c. buttermilk


4 eggs


1/2 tsp. baking soda


1/2 tsp. baking powder


1/2 tsp. salt


1/2 tsp. vanilla


5 tsp. lemon peel





GLAZE:





1 c. powdered sugar


1-2 tbsp. lemon juice





Heat oven to 325 degrees. In large mixing bowl combine all cake ingredients. Beat at low speed scraping bowl often; until all ingredients are moistened. Beat at high speed for 2 minutes. Pour into greased and floured Bundt pan or tube pan. Bake 55-60 minutes. Cool 10 minutes, then remove from pan.


In small bowl mix glaze ingredients together until smooth and drizzle on to cooled cake.





Buttermilk: 1 tablespoon vinegar plus enough milk to equal 1 cup. May be substituted for 1 cup buttermilk.





LEMON POPPYSEED CAKE-BREAD





1 box lemon cake mix


1 pkg. lemon instant pudding


4 eggs


1/3 c. poppy seeds


1 c. water


1/2 c. oil





Mix all ingredients for 4 minutes. Pour into a greased and floured Bundt pan or 2 regular size loaf pans. Bake 40 minutes at 350 degrees.





GLAZE:





Mix following to drizzling consistency:





Powdered sugar


Butter, melted


Lemon peel grated for 1 lemon


Lemon juice from 1 lemon





Drizzle over cake.
Ingredients:





* One 18-1/4 ounce Yellow Cake Mix


* One 4-serving size Instant Lemon Pudding Mix


* 4 eggs


* 1 cup water


* 1/2 cup vegetable oil


* 4 tablespoons poppy seeds


* Juice and zest of 1 lemon





Preparation:


Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.
This site only has lemon poppy seed bread but is joined by a lot of other lemon recipes. If you love lemon like I do, thought you may want to keep this on hand. This particular site has the most scrumptious recipes with beautiful pictures and detailed instruction. Everything I have made from it has been out-of-this-world delicious. http://www.joyofbaking.com/LemonRecipes.鈥?/a>