Best 7 Double Lemon Poppy Seed Cake Recipes

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Indulge in the Delightful Symphony of Lemon and Poppy Seed: A Culinary Journey through Double Lemon Poppy Seed Cake, Poppy Seed Lemon Muffins, and Lemon Poppy Seed Cookies

Savor the perfect harmony of bright citrus and nutty poppy seeds in this irresistible trio of lemon poppy seed treats. From the classic Double Lemon Poppy Seed Cake, with its moist, tender crumb and vibrant lemon glaze, to the Poppy Seed Lemon Muffins, bursting with zesty lemon flavor and crunchy poppy seeds, and the delightful Lemon Poppy Seed Cookies, with their soft, chewy texture and sweet-tart glaze, this collection offers a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, these recipes provide step-by-step instructions and helpful tips to ensure your baking success. Get ready to embark on a culinary adventure filled with delightful lemon and poppy seed creations that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE-LEMON POPPY SEED CAKE



Double-Lemon Poppy Seed Cake image

Try a Double-Lemon Poppy Seed Cake for true lemon lovers. This lemon poppy seed cake recipe delivers two bonus citrus kicks, with help from JELL-O Gelatin.

Provided by My Food and Family

Categories     Cakes

Time 2h10m

Yield 16 servings

Number Of Ingredients 10

1 pkg. (2-layer size) lemon cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1-1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. butter, softened
2 Tbsp. zest and 1 Tbsp. juice from 1 lemon, divided
1 cup powdered sugar, sifted

Steps:

  • Heat oven to 350°F.
  • Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.

Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 24 g, Protein 4 g

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON POPPY SEED CAKE WITH CANDIED LEMONS



Lemon Poppy Seed Cake with Candied Lemons image

Provided by Trisha Yearwood

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 16

1 cup (2 sticks) salted butter, softened, plus more for greasing the pan
3 cups all-purpose flour, plus more for flouring the pan
2 1/2 cups granulated sugar
6 large eggs, at room temperature
1/4 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons freshly grated lemon zest
2 tablespoons poppy seeds
1 to 2 tablespoons picked fresh thyme leaves, optional
1 cup freshly squeezed lemon juice (about 4 large lemons)
1 cup confectioners' sugar
Additional fresh thyme leaves, for garnish, optional
Candied Lemons, recipe follows, for garnish
2 lemons, thinly cut into 18 to 24 slices, seeded
2 1/2 cups granulated sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
  • Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.
  • Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  • For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks.
  • Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready.
  • Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry.
  • Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON POPPY SEED BUNDT CAKE



Lemon Poppy Seed Bundt Cake image

This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.

Provided by SHANNA FENTON

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 7

¼ cup poppy seeds
¼ cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
4 eggs

Steps:

  • Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 29.9 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3 g, Sodium 336.5 mg, Sugar 19.1 g

DOUBLE LEMON-POPPY SEED BUNDT CAKE



DOUBLE LEMON-POPPY SEED BUNDT CAKE image

Categories     Cake     Dessert     Bake

Yield 16 servings

Number Of Ingredients 19

For Double Lemon-Poppy Seed Bundt Cake:
1/4 cup poppy seeds
1 1/2 cups whole-wheat pastry flour (see Ingredient note)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or equivalent buttermilk powder (see Tip)
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons freshly grated lemon zest
2 tablespoons lemon juice
2 large eggs, at room temperature (see Tip)
2 large egg whites, at room temperature
1 1/4 cups sugar or 1/2 cup plus 2 tablespoons Splenda Sugar Blend for Baking
For Lemon glaze:
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons lemon juice
1 tablespoon water

Steps:

  • Preheat oven to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour). Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup. Beat eggs, egg whites and sugar (or Splenda) in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack. Meanwhile, prepare glaze: Sift 3/4 cup confectioners' sugar into a small bowl; mix with lemon juice and water to create a thin glaze.Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners' sugar.

Tips:

  • Use fresh lemons: Fresh lemons yield the best flavor for this cake. If you can, try to use Meyer lemons, which are sweeter and less tart than regular lemons.
  • Zest the lemons finely: Finely zesting the lemons will help to release their flavor into the cake batter.
  • Use room-temperature ingredients: This will help the ingredients to mix together more evenly and will result in a smoother cake.
  • Do not overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This double lemon poppy seed cake is a delicious and refreshing treat that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweet and tart. The poppy seeds add a nice crunch and texture. The lemon glaze is the perfect finishing touch, adding a bright and zesty flavor to the cake. If you are looking for a delicious and easy-to-make lemon cake recipe, this is the one for you!

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