Best 3 Lemon Poppy Tea Cake Recipes
Indulge in a delightful culinary journey with our exquisite Lemon Poppy Tea Cake, a symphony of flavors that will tantalize your taste buds. This classic tea cake, infused with the vibrant zest of lemon and the delicate crunch of poppy seeds, offers a perfect balance of sweet and tangy. Whether you're hosting a tea party or simply seeking a comforting treat, our Lemon Poppy Tea Cake is sure to impress. Additionally, we've curated a collection of irresistible recipes to complement your tea cake experience. From zesty Lemon Bars to the timeless classic, Victoria Sponge Cake, each recipe promises an explosion of flavor and a touch of elegance to your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON POPPY-SEED TEA CAKE
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
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.
LEMON POPPY SEED TEA CAKE
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
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
LEMON POPPY TEA CAKE
Provided by Molly O'Neill
Categories dessert
Time 1h
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Using an electric mixer, beat the butter until light. Gradually add the sugar and beat until light and fluffy, stopping to scrape the bowl from time to time. Add the eggs, one at a time, scraping the bowl after each addition. Mix in the lemon rind, vanilla extract and poppy seeds.
- Sift together the flour, baking powder, baking soda and salt. Add the sifted ingredients alternately with the yogurt and mix just until smooth. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Place on a rack for a few minutes and then turn the cake out of the pan.
- In a small bowl, slowly stir the lemon juice into the powdered sugar until smooth and brush onto the top and sides of the warm cake.
Tips:
- Make sure all ingredients are at room temperature before starting, as this will help them combine more evenly and create a smoother batter.
- Use freshly squeezed lemon juice for the best flavor.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool completely before glazing or serving.
Conclusion:
This lemon poppy tea cake is a delightful treat that is perfect for any occasion. It is moist, flavorful, and has a delicate crumb. The combination of lemon and poppy seeds creates a classic flavor combination that is sure to please everyone. This cake is also very easy to make, so it is a great option for beginner bakers. With its bright citrus flavor and tender crumb, this cake is sure to become a favorite.
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