Best Glazed Lemon Poppy Seed Cake Recipes

LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. Spray bundt pan with non stick cooking spray or butter a 12 cup bundt pan and flour well, then set aside till needed. In a large bowl cream together the softened butter, with the sour cream, until pale yellow. Gradually add the sugar a little at a time, and continue to beat until well blended, and mixture is no longer grainy.About 5 minutes.
• 2. Then slowly add the eggs, one at a time, beating well after each addition. Then add the lemon extract, lemon zest, and yellow food color if desired. Beat to mix.
• 3. In a medium bowl add the 3 cups flour, poppy seed,& gelatin stir to mix.Then alternately add the flour mixture to the creamed butter mixture a little at a time. Beating well after each addition for a total of about 8 to 10 minutes.
• 4. Pour into prepared pan, and smooth top of cake with back of spatula or spoon. Then place in preheated 325 degree oven and bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
• 5. TO PREPARE GLAZE: In a medium size sauce pan add the sugar lemon juice, stick of butter, and cook on low heat, stirring until butter is melted, and mixture begins to boil around edges. Stir until sugar is no longer grainy and mixture becomes thick and syrupy about 1 1/2 to 2 minutes. Remove from heat and add lemon zest if using.
• 6. With long tined fork or wooden skewer poke holes in cake, and slowly add half of glaze over top of cake with a spoon, allowing glaze to slowly soak into cake. Allow to rest for about 5 minutes or so, and then invert cake onto a large platter or plate. Poke holes in other side and repeat with remaining glaze. Allow cake to cool completely before slicing to serve.

GLAZED LEMON POPPY-SEED CAKE

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Butter a 9-inch round cake pan.
• Whisk together flour, baking powder, lemon zest, and salt in a bowl.
• Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
• Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
• Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
• Serve warm or at room temperature.

GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE

Steps:

• Preheat the oven to 350°.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
• Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
• To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

GLAZED LEMON POPPY SEED POUND CAKE

Steps:

• In large bowl, combine 1 cup sugar, flour, baking powder and salt.
• In medium bowl, combine milk, eggs, and vanilla and beat lightly.
• Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
• Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
• Beat in poppy seeds and lemon zest.
• Spoon batter into a loaf pan and smooth the top.
• Bake at 325 degrees for 45 minutes or till done (test with toothpick).
• Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
• Brush 3/4 of the glaze onto the cake while still in the pan.
• Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.

LEMON GLAZED UKRAINIAN POPPY SEED CAKE

Steps:

• Directions 1Preheat the oven to 350 F. 2Grease a 10-inch tube-type pan and dust the pan with flour. 3In a small bowl, combine the poppy seeds and milk. 4cover and refrigerate overnight. 5In a large bowl, cream the butter, lemon zest, and sugar until creamy. 6Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy. 7Place the cake flour, baking powder, and salt into a sieve and set it over the bowl. 8With a spoon, stir the mixture until it is sifted into the creamed mixture. 9Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often. 10Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean. 11Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling. TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice. Drizzle the icing over the cake.