Best Poppy Seed Tea Cakes Recipes

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LEMON POPPY SEED TEA CAKE



Lemon Poppy Seed Tea Cake image

Make and share this Lemon Poppy Seed Tea Cake recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

3/4 cup unsalted butter, room temp. plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temp
2 teaspoons vanilla extract
2 tablespoons lemon zest, grated
1/3 cup fresh lemon juice
1/4 cup milk

Steps:

  • Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
  • In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
  • Store covered at room temperature for up to 3 days.
  • To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.

Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 11.8, Cholesterol 126.1, Sodium 212.9, Carbohydrate 45.3, Fiber 1.1, Sugar 25.9, Protein 5.7

POPPY SEED TEA CAKE



Poppy Seed Tea Cake image

Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they're minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it's the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it's pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid - store them in the freezer and taste a few before using them.

Provided by Dorie Greenspan

Categories     cakes

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

5 1/2 tablespoons/78 grams unsalted butter, melted and cooled, plus softened butter for the pan
1 1/2 cups/192 grams all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
Finely grated zest of 1 lemon or 1 tangerine, plus 2 tablespoons juice
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup/120 milliliters heavy cream, at room temperature
1/3 cup/47 grams poppy seeds
1 cup/120 grams confectioners' sugar
1 to 2 tablespoons lemon juice
1/2 teaspoon poppy seeds, for sprinkling

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour an 8 1/2-inch loaf pan. Place the pan on 2 stacked baking sheets or an insulated baking sheet.
  • Whisk together the flour, baking powder and salt in a small bowl. Put the sugar in a large bowl, add the lemon or tangerine zest, and rub together with your fingers until the sugar is moist and aromatic. Add the eggs, one by one, whisking each vigorously before adding the next. Whisk in the juice and vanilla, and then whisk in the heavy cream until smooth.
  • Add the flour mixture in 3 additions, using the whisk to gently stir the dry ingredients into the batter. When the flour is incorporated, add the butter in 2 additions, again stirring gently with the whisk. You should have a thick, smooth, shiny batter. Switch to a flexible spatula and stir in the poppy seeds. Scrape the batter into the pan.
  • Bake until the cake has risen and cracked along the center and, most important, a tester inserted deep into the cake comes out clean, 60 to 70 minutes. Take a look at it after about 45 minutes and tent it loosely with foil if it's getting too dark too fast.
  • Transfer the pan to a rack, cool for 5 minutes, and then run a table knife between the cake and the sides of the pan. Unmold the cake, then turn it right side up onto the rack. Cool to room temperature.
  • Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.

POPPY SEED TEA CAKE WITH CARDAMOM STREUSEL



Poppy Seed Tea Cake with Cardamom Streusel image

Categories     Cake     Dairy     Dessert     Bake     Orange     Winter     Cinnamon     Sour Cream     Poppy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10-12 servings

Number Of Ingredients 20

Streusel
6 tablespoons sugar
6 tablespoons all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Cake
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cardamom
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup poppy seeds (about 2 ounces)

Steps:

  • For streusel: Mix all ingredients in small bowl until moist clumps form.
  • For cake: Preheat oven to 350°F. Butter and flour 12-cup angel food cake pan with removable bottom. Sift first 5 ingredients twice into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Mix in sour cream, juice, peel and vanilla. Beat in dry ingredients to blend. Mix in poppy seeds. Transfer batter to prepared pan (batter will fill less than half of pan).
  • Bake cake 25 minutes. Sprinkle streusel over top of cake. Continue to bake until tester inserted near center comes out clean, about 20 minutes. Cool in pan on rack. Using small knife, cut around sides of pan and center tube to loosen cake. Push cake up. Cut cake free from pan bottom. Transfer cake to platter.

POPPY SEED CAKE



Poppy Seed Cake image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram

GLAZED POPPY SEED TEA CAKE



Glazed Poppy Seed Tea Cake image

Provided by Kay Rentschler

Categories     dinner, dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 14

1 tablespoon flour; more for flouring pan
1/2 cup sliced blanched almonds
1 cup blue poppy seeds
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons finely grated lemon peel
6 tablespoons unsalted butter, softened; more for greasing pan
1/4 cup sugar
4 eggs, separated
1/4 cup milk
2 tablespoons milk
1 1/4 cups powdered sugar
Pinch salt

Steps:

  • Place oven rack in middle position; heat oven to 300 degrees. Grease and flour one 8-inch round cake pan. Spoon flour and almonds into clean spice grinder, and process to fine meal. Transfer to medium bowl. Spoon a third of the poppy seeds into grinder, and process to break them open, adding them to almonds and flour. Repeat with remaining poppy seeds. Fluff, and separate clumps. Stir salt, cinnamon, allspice and lemon peel into ground mixture. Set aside.
  • In bowl of mixer with paddle attachment, beat butter on medium speed until light and fluffy, about 40 seconds. Scrape down bowl, add 3 tablespoons sugar and beat until smooth and light, 2 minutes. Add egg yolks one by one, beating well after each addition. Scrape down mixture with rubber spatula.
  • With machine on low speed, add poppy seed mixture in three equal parts and milk in two, starting and ending with poppy seed mixture. Scrape down batter with rubber spatula, and set aside.
  • In a separate bowl, beat 2 egg whites on medium speed with whisk attachment until foamy. (Save remaining whites for another use.) With machine running, add 1 teaspoon sugar; continue beating until soft peaks form, sprinkle in 2 remaining teaspoons sugar and beat until peaks are shiny and supple.
  • Stir a fourth of the egg whites into cake batter with rubber spatula. Fold in remaining whites, and turn batter into cake pan, smoothing top. Bake until cake is light brown on surface and tests clean with toothpick, 35 to 40 minutes. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan onto rack and cool completely.
  • Combine ingredients for glaze in small bowl, and whisk until smooth. Pour glaze all at once on surface of cooled cake, and smooth with small spatula. Let glaze become firm, slice cake and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 122 milligrams, Sugar 21 grams, TransFat 0 grams

LEMON POPPY-SEED TEA CAKE



Lemon Poppy-Seed Tea Cake image

This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
  • In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
  • Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

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