Best 6 Poppy Seed Pound Cake With Plum Pluot Compote Recipes

LEMON POPPY SEED POUNDCAKE

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.

POPPY SEED POUND CAKE

Steps:

• Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
• Add the poppy seeds last.
• Pour into a greased bundt pan.
• Bake at 350 degrees F for 50 minutes.
• Invert onto serving plate while still warm.

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

POPPY SEED POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold poppy seeds into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

POPPY SEED CAKE III

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

POPPY SEED PUDDING CAKE

Steps:

• Mix all of the ingredients for 10 minutes.
• Place in a greased and floured tube pan.
• Bake at 375°F for 45 to 50 minutes.