LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
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 BUTTERMILK BISCUITS
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 9 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
- Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
- To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with strawberries or jam and whipped cream.
POPPY SEED BISCUIT RING
It takes just a few simple ingredients to dress up refrigerated biscuits and form this pretty ring. Elnora Willhite from Ontario, California recalls, "My daughter Robin first brought these rolls to a family celebration. Now they're a must at special occasions and family get-togethers."
Provided by Taste of Home
Time 30m
Yield 10-15 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture and stand up on end in a lightly greased 10-in. fluted tube pan., Bake at 400° for 14-16 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 235mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
LEMON POPPY SEED POUNDCAKE
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
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
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, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams
More about "lemon poppy seed buttermilk biscuits recipes"
LEMON POPPY SEED BISCOTTI - FRESH APRIL FLOURS
From freshaprilflours.com
LEMON POPPY SEED BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON POPPY SEED CAKE - ONCE UPON A CHEF
From onceuponachef.com
LEMON POPPY SEED MUFFINS - MYGOURMETCONNECTION
From mygourmetconnection.com
BEST EVER LEMON POPPY SEED LOAF - DEL'S COOKING TWIST
From delscookingtwist.com
LEMON POPPY SEED BISCUITS RECIPE | BETTER HOMES AND …
From bhg.com.au
LEMON POPPY SEED SCONES WITH GLAZE | SALT & BAKER
From saltandbaker.com
LEMON POPPY SEED BISCUITS | GIRL VERSUS DOUGH
From girlversusdough.com
Estimated Reading Time 4 minsTotal Time 45 mins
- In large bowl, whisk flour, baking powder, baking soda, sugar and salt to combine. Add chilled, cubed butter and, using pastry blender or 2 knives, cut butter into flour mixture until butter is size of small peas. Stir in lemon zest and poppy seeds. Stir in buttermilk until mixture is just moistened.
- Turn out dough onto lightly floured surface. Very gently knead dough 2 to 3 times just until it comes together. Pat dough into roughly 1/2-inch-tall square. Cut into 16 2 1/4-inch squares. Transfer to baking sheet. Brush with melted butter and sprinkle with sea salt, if desired. Chill in refrigerator 10 minutes.
SWEET LEMON-POPPY BISCUITS RECIPE - GRACE PARISI
From foodandwine.com
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda, sugar and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the grated zest and the poppy seeds. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
- Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
- Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
- Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
LEMON-TARRAGON BISCUITS RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenDifficulty Easy
15 LEMON POPPY SEED DESSERTS THAT TASTE LIKE SPRING - DELISH
From delish.com
LEMON POPPY SEED MUFFINS RECIPE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
LEMON POPPYSEED BISCUITS | BETTER HOMES AND GARDENS
From bhg.com.au
BEST LEMON POPPYSEED PANCAKES RECIPE - HOW TO MAKE LEMON
From delish.com
LEMON POPPY SEED MUFFINS (BAKERY-STYLE RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
LEMON POPPY SEED BISCUITS - THEHEIRLOOMBAKER.COM
From theheirloombaker.com
LEMON POPPY SEED BREAKFAST ROLLS - JOY THE BAKER
From joythebaker.com
LEMON POPPY SEED LOAF (THE BEST) | RICARDO
From ricardocuisine.com
LEMON AND POPPY SEED EASTER BISCUITS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
15 LEMON POPPY SEED PANCAKES RECIPE - SELECTED RECIPES
From selectedrecipe.com
ALMOND FLOUR LEMON POPPY SEED BREAD - THE ROASTED ROOT
From theroastedroot.net
CRUMBL LEMON POPPY SEED COOKIES WITH LEMON CURD FILLING
From lifestyleofafoodie.com
LEMON AND POPPY SEED EASTER BISCUITS - DELICIOUS. MAGAZINE
From cuduni.noer.dynu.com
BISCUITS AND GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE RECIPE
LEMON POPPY SEED COOKIES - TASTES LOVELY
From tasteslovely.com
You'll also love