Best Five Minute Lemon Poppy Seed Cake Recipes

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LEMON POPPYSEED CAKE



Lemon Poppyseed Cake image

This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!

Provided by Lindsay

Categories     Dessert

Time 1h35m

Number Of Ingredients 18

2 1/2 cups (325g) all purpose flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
1 1/2 cups (310g) sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup (180ml) milk
1/2 cup (120ml) fresh lemon juice
2 tbsp fresh lemon zest
2 tbsp poppy seeds
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
1 tbsp fresh lemon juice
1 tbsp fresh lemon zest

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.
  • 1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  • 2. Add about half of the powdered sugar and mix until well combined and smooth.
  • 3. Add the lemon juice and zest and mix until well combined.
  • 4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
  • 5. 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.

Nutrition Facts : ServingSize 1 slice, Calories 715 calories, Sugar 94.3 g, Sodium 263.1 mg, Fat 26.7 g, SaturatedFat 15 g, TransFat 0 g, Carbohydrate 114.8 g, Fiber 1 g, Protein 7.5 g, Cholesterol 89.4 mg

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It's the perfect "company cake."

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield One 10-inch bundt cake, about 16 servings

Number Of Ingredients 15

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
¼ cup poppy seeds
1 cup low-fat buttermilk (see note)
Finely grated zest of 3 lemons (about 3 gently packed tablespoons)
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar, plus more for the pan
3 large eggs
¼ cup water
¼ cup granulated sugar
1½ tablespoons fresh lemon juice
About 1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch Bundt pan with non-stick cooking spray and dust with sugar. Be sure the entire pan is coated (see note below).
  • In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
  • In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
  • Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula. Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
  • While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  • Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. When the cake is cool, carefully transfer it to a serving platter.
  • To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners' sugar if necessary to make a thick, opaque glaze (it should be thicker than you'd think -- you want it the consistency of honey or molasses). Drizzle the glaze over the top of the cake, letting it drip down the sides. Let the glaze harden before slicing and serving the cake, about 15 minutes. The cake will keep nicely for 3 days if kept covered on the countertop.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: You'll need 3 large lemons for this recipe
  • Note: As the recipe indicates, I grease the Bundt pan with nonstick cooking spray and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
  • Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Nutrition Facts : Calories 369, Fat 14 g, Carbohydrate 59 g, Protein 5 g, SaturatedFat 8 g, Sugar 40 g, Fiber 1 g, Sodium 158 mg, Cholesterol 66 mg

LEMON POPPY SEED POUNDCAKE



Lemon Poppy Seed Poundcake image

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
  • In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
  • Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
  • Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams

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

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