Best 5 Poppy Seed Cake With Lemon Ermine Frosting Recipes

LEMON POPPY SEED CAKE

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.

POPPY SEED CAKE WITH LEMON ERMINE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
• Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
• Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
• Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
• Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
• Spread the frosting over the cooled poppy seed cake.

LEMON-POPPY SEED CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
• Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

LEMON POPPYSEED CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Cake:.
• . Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• 2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• 3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
• 4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 5. Add half of the dry ingredients to the batter and mix until mostly combined.
• 6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
• 7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• 8. Add the lemon zest and poppy seeds and gently stir to combine.
• 9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
• 10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• Frosting:.
• add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
• 12. Add about half of the powdered sugar and mix until well combined and smooth.
• 13. Add the lemon juice and zest and mix until well combined.
• 14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
• 15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed.
• 16. Place the first cake on a serving plate or a cardboard cake round.
• 17. Spread about 1 cup of frosting evenly on top of the cake.
• 18. Add the second layer of cake and another cup of frosting.
• 19. Top the cake with the remaining layer and frost the outside of the cake.

POPPY SEED BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.