Time 1h35m Number Of Ingredients 18 Steps:
Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2 . Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. . Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time. . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. . Add half of the dry ingredients to the batter and mix until mostly combined. . Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined. . Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. . Add the lemon zest and poppy seeds and gently stir to combine. . Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the lemon juice and zest and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. 16 Place the first cake on a serving plate or a cardboard cake round. 17 Spread about 1 cup of frosting evenly on top of the cake. 18 Add the second layer of cake and another cup of frosting. 19 Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother. 20 Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices. 21 Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.
Time 1h5m Yield 16 servings. Number Of Ingredients 11 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.
Time 2h5m Yield 16 Number Of Ingredients 6 Steps:
Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. Make cake batter as directed on box–except stir poppy seed into batter. Pour into pan. Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Time 3h45m Yield 10 to 12 servings Number Of Ingredients 16 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.
Time 1h20m Yield 10 Number Of Ingredients 11 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.
Time 2h Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside. Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour. Spread frosting evenly on top of cake. Sprinkle with lemon peel.
Time 1h Yield 10 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Time 50m Yield 15 servings. Number Of Ingredients 10 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.
Time 1h30m Yield 16 Number Of Ingredients 7 Steps:
Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Time 40m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Mix egg white and milk. Add lemon juice. Add margarine. Set aside. Combine flour,baking powder,baking soda,salt,poppyseeds and lemon zest. Mix with milk mixture. Add vanilla. Pour into greased 8 inch square pan. Bake at 350F for 30 minutes. While still warm sprinkle with powdered sugar.
Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans. Sift together flour, baking soda, and salt. Set aside. In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time. Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops. Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Yield 12 Number Of Ingredients 9 Steps:
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.
Time 1h Yield 12 slices Number Of Ingredients 9 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.
Time 50m Yield 16 serving(s) Number Of Ingredients 8 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.
