You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO of a good lemon poppyseed bread/cake
- Thread starter kathleen
- Start date
In Search Of:
REC: Lemon Poppyseed Pound Cake...
Lemon Poppyseed Pound Cake
Recipe By :Land O Lakes
Serving Size : 10
***CAKE INGREDIENTS***
3 cups all-purpose flour
2 cups sugar
1/4 cup poppy seeds
1 cup butter -- softened
1 cup buttermilk
4 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons grated lemon peel
1/2 teaspoon vanilla
***GLAZE INGREDIENTS***
1 cup powdered sugar
1 tablespoon lemon juice -- up to 2
Instructions:
Heat oven to 325ø. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until all ingredients are just moistened.
Increase speed to high. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
Pour batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
In small bowl stir together powdered sugar and enough lemon juice for desired glazing consistency; drizzle over cooled cake.
Lemon Poppyseed Pound Cake
Recipe By :Land O Lakes
Serving Size : 10
***CAKE INGREDIENTS***
3 cups all-purpose flour
2 cups sugar
1/4 cup poppy seeds
1 cup butter -- softened
1 cup buttermilk
4 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons grated lemon peel
1/2 teaspoon vanilla
***GLAZE INGREDIENTS***
1 cup powdered sugar
1 tablespoon lemon juice -- up to 2
Instructions:
Heat oven to 325ø. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until all ingredients are just moistened.
Increase speed to high. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
Pour batter into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
In small bowl stir together powdered sugar and enough lemon juice for desired glazing consistency; drizzle over cooled cake.
Kathleen, I've been very happy with this lemon cake from Maida Heatter
You would only need to add some poppy seeds to the batter.
It does have a "zip" to it due--more, I think-- to the ginger than the pepper. But the final soaking with the lemon juice/sugar glaze also adds a moist and tingly taste to the cake.
The photo in this link makes it look flat. I made it in a bundt pan and it was full size. Good luck with your search.
http://www.recipezaar.com/28397
You would only need to add some poppy seeds to the batter.
It does have a "zip" to it due--more, I think-- to the ginger than the pepper. But the final soaking with the lemon juice/sugar glaze also adds a moist and tingly taste to the cake.
The photo in this link makes it look flat. I made it in a bundt pan and it was full size. Good luck with your search.
http://www.recipezaar.com/28397
how about some nice lemon poppyseed scones with lemon curd and clotted cream?
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=51189
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=51189