LEMON POPPY SEED POUNDCAKE RECIPES

Name: Lemon Poppy Seed Poundcake
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 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

LEMON POPPY SEED POUNDCAKE RECIPE - NYT COOKING

Lemon Poppy Seed Poundcake Recipe - NYT Cooking 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

Total Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

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//schema.org, Calories 443, UnsaturatedFatContent 17 grams, CarbohydrateContent 57 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 238 milligrams, SugarContent 34 grams, TransFatContent 0 grams

LEMON POPPY SEED POUND CAKE RECIPE - LAND O'LAKES

Lemon Poppy Seed Pound Cake Recipe - Land O'Lakes image

Pound cake recipe with lemon and poppy seed. Lemon lightens and complements the rich, moist flavor of this delicate cake with a citrus glaze.

Provided by Land O'Lakes

Categories Cake Pound Lemon Fruit Cake Dessert Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 16 servings

Number Of Ingredients 15

Ingredients

Cake
2 cups sugar
1 cup Land O Lakes® Butter softened
1/4 cup poppy seeds
1 cup buttermilk *
4 large Land O Lakes® Eggs
4 teaspoons freshly grated lemon zest
1/2 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze
1 cup powdered sugar
1 to 2 tablespoons lemon juice

Steps:

Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube (angel food cake) pan; set aside.
Combine sugar and butter in bowl. Beat until creamy. Add poppy seeds, buttermilk, eggs, lemon zest and vanilla. Beat until well mixed. Add remaining cake ingredients. Beat at low speed, scraping bowl often, just until moistened.
Pour batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Stir together powdered sugar and enough lemon juice in bowl for desired glazing consistency; drizzle over cooled cake. .

Nutrition Facts : Calories 350 calories, FatContent 14 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 85 milligrams, SodiumContent 260 milligrams, CarbohydrateContent 51 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 5 grams

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