Lemon Poppy Seed Torte With Lemon Buttercream Icing Recipes

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LEMON POPPY SEED CAKE

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16



Lemon Poppy Seed Cake image

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.

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

POPPY SEED TORTE

I saw a picture of this in BHG and knew right then I needed to make this. Does not include time for cooling and standing.

Provided by Topher

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17



Poppy Seed Torte image

Steps:

  • Combine milk, poppy seeds in a bowl and let stand for 1 hour.
  • Cream butter and sugar together in another bowl.
  • Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
  • Preheat oven to 350°F.
  • Beat egg whites until soft peaks form; fold into batter.
  • Pour into two greased and floured 9" round baking pans.
  • Bake for 15-20 minutes or until clean toothpick test.
  • Cool for 10 minutes before removing from pans to wire racks.
  • For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
  • Remove from heat, add nuts and vanilla.
  • Transfer to a bowl, cover, and refrigerate until completely cooled.
  • For frosting, beat butter, sugar, and cocoa until blended.
  • Add coffee 1 tablespoon at a time until spreading consistency is achieved.
  • Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
  • Store in refrigerator.

Nutrition Facts : Calories 606.1, Fat 28.4, SaturatedFat 12.7, Cholesterol 93.1, Sodium 239.2, Carbohydrate 84.5, Fiber 2.2, Sugar 64, Protein 7.7

2/3 cup milk
1/2 cup poppy seed
1/2 cup butter, softened
1 cup sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
1 cup sugar
1 cup sour cream
3 egg yolks
1 cup chopped walnuts
1 teaspoon vanilla extract
6 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 -4 tablespoons hot strong brewed coffee

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