LEMON & POPPYSEED CUPCAKES RECIPE - BBC GOOD FOOD
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Provided by Sarah Cook
Categories Afternoon tea, Treat
Total Time 1 hours
Prep Time 40 minutes
Cook Time 22 minutes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
- To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
Nutrition Facts : Calories 529 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.75 milligram of sodium
LEMON DRIZZLE SLICES RECIPE - BBC GOOD FOOD
A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing
Provided by Paul Hollywood
Categories Afternoon tea, Dessert
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
- Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
- Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
- Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
- Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.
Nutrition Facts : Calories 236 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
More about "lemon drops recipes"
LEMON & POPPYSEED CUPCAKES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Treat
Cuisine British
Calories 529 calories per serving
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
LEMON DRIZZLE SLICES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert
Cuisine British
Calories 236 calories per serving
- Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.
LEMON POPPY SEED POUNDCAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 443 per serving
- 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.
LUSCIOUS LEMON CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 3 hours 35 minutes
Calories 590 per serving
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
ITALIAN LEMON COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.5
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an “S”, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
LEMON FILLING RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 2 hours 15 minutes
Calories 70 per serving
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
LEMON POPPY SEED POUNDCAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 443 per serving
- 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.
LUSCIOUS LEMON CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 3 hours 35 minutes
Calories 590 per serving
- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
ITALIAN LEMON COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.5
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an “S”, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
LEMON FILLING RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 2 hours 15 minutes
Calories 70 per serving
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
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