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Lemon Poppy Seed Bundt Cake
Dessert American

Lemon Poppy Seed Bundt Cake

4.8

Prep
10 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Stir cake mix and pudding mix together in a large bowl; make a well in the center and pour in water, oil, and eggs. Beat with an electric mixer on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Shanna Fenton

Poppy Seed Shortbread Petticoat Tails
Dessert American

Poppy Seed Shortbread Petticoat Tails

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
  3. 3 Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
  4. 4 Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
  5. 5 Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

By thedailygourmet

Easy Poppy Seed Bundt Cake
Dessert American

Easy Poppy Seed Bundt Cake

4.7

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix, pudding mix, and poppy seeds. Make a well in the center and pour in water, oil, eggs, and almond extract. Beat on low speed until blended. Scrape the bowl, then beat for 4 minutes on medium speed. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Susie

Easy Lemon Lover's Bundt Cake
Dessert American

Easy Lemon Lover's Bundt Cake

4.6

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
  2. 2 Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.

By CorkiDeCat

Munn Cookies
Dessert American

Munn Cookies

4.8

Prep
20 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Stir together the flour, poppy seeds, baking powder, and salt.
  3. 3 Beat butter and sugar together in a medium bowl until light and fluffy; beat in egg yolk, lemon zest, and lemon juice. Fold in flour mixture and mix well.
  4. 4 Divide dough in half and roll each half out on a lightly floured surface until 1/8- to 1/4-inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush the tops of cookies with beaten egg white and sprinkle with white sugar.
  5. 5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.

By Alex

Poppy Seed Buttermilk Bundt Cake
Dessert American

Poppy Seed Buttermilk Bundt Cake

4.3

Prep
30 min
Cook
60 min
Total
115 min

Instructions

  1. 1 Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube or Bundt pan.
  3. 3 Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for whites). Sift together flour, baking powder, baking soda, and salt in a third bowl.
  4. 4 Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in buttermilk-poppy seed mixture and vanilla until well combined. Add 1/2 of the flour mixture and beat thoroughly; repeat with remaining flour mixture.
  5. 5 Beat egg whites in a second large bowl on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into batter until incorporated.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or wire rack to cool completely.

By canner

Chocolate Poppy Seed Cake
Dessert American

Chocolate Poppy Seed Cake

4.7

Prep
35 min
Cook
60 min
Total
335 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
  2. 2 Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
  3. 3 Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
  4. 4 Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
  5. 5 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

By Emilie E

Lemon Poppy Seed Cake
Dessert American

Lemon Poppy Seed Cake

5.0

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 10-inch Bundt or fluted tube pan generously.
  2. 2 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.
  3. 3 Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  4. 4 Spoon batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

By Jasmine Starr

Easy Lemon Poppy Seed Muffins
Dessert American

Easy Lemon Poppy Seed Muffins

4.4

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 12-cup muffin pan.
  2. 2 Combine flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda, and salt in a bowl.
  3. 3 Mix eggs, yogurt, oil, and lemon zest together in a separate bowl until well blended. Pour over flour mixture, then mix until just combined.
  4. 4 Spoon batter evenly between the prepared muffin cups, filling each ¾ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Let muffins cool in the pan for 5 minutes.
  6. 6 Meanwhile, make the glaze: Stir lemon juice and 3 tablespoons sugar together until sugar dissolves.
  7. 7 Pierce the top of each muffin several times with a wooden skewer while they are still warm. Slowly pour about 1 tablespoon lemon glaze over the top of each muffin.
  8. 8 Let muffins continue to cool in the pan until glaze has set, about 10 minutes more.

By Karen Gibson

Poppy Seed-Lemon Bars
Dessert American

Poppy Seed-Lemon Bars

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
  2. 2 Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
  3. 3 Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
  4. 4 While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
  5. 5 As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
  6. 6 Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

By lutzflcat

Lemon Poppy Seed Tartlet with a Strawberry Rose
Dessert American

Lemon Poppy Seed Tartlet with a Strawberry Rose

5.0

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Beat butter and ¾ cup sugar in a large bowl with an electric mixer until creamy; beat in egg, lemon zest, lemon juice, and vanilla extract. Fold in flour, poppy seeds, and salt until dough comes together and no flour streaks remain.
  3. 3 Roll dough by 1 ½ teaspoonfuls into balls; place on the prepared baking sheets. Press each ball with thumb to create an indent.
  4. 4 Bake in the preheated oven until firm, about 7 minutes. Slightly enlarge indentations with the back of a spoon. Continue baking until cookies are barely golden around edges, about 5 minutes more.
  5. 5 Transfer cookies to a wire rack to cool completely.
  6. 6 Combine cream cheese, sour cream, and 2 ½ tablespoons sugar in a bowl; place ½ teaspoon each into indentations.
  7. 7 Make 4 deep cuts around outside of each strawberry using a sharp paring knife, without cutting all the way through. Carefully fan out cuts so they open up. Repeat process until reach strawberry centers.
  8. 8 Press 1 or 2 mint leaves into filling; top each with 1 strawberry rose.

By Ashley Baron Rodriguez

Poppy Seed Muffins
Dessert American

Poppy Seed Muffins

4.6

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line cups with paper liners.
  2. 2 Beat eggs, 2 ½ cups white sugar, and vegetable oil together in a bowl until well blended.
  3. 3 Add milk, salt, baking powder, poppy seeds, vanilla, almond extract, and flour; mix well until just combined.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool muffins in the pan for 5 minutes.
  6. 6 Meanwhile, make the glaze: Combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring, and 2 teaspoons melted butter in a saucepan over low heat; heat and stir over medium-low heat until smooth and sugar is dissolved.
  7. 7 Dunk muffin tops into glaze; place on a cooling rack to cool completely.

By Liz R

Poppy Seed Cake with Lemon Ermine Frosting
Dessert American

Poppy Seed Cake with Lemon Ermine Frosting

4.7

Prep
30 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
  2. 2 Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 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.
  7. 7 Spread the frosting over the cooled poppy seed cake.

By Diana Moutsopoulos

No-Bake Greek Yogurt Cheesecake
Dessert American

No-Bake Greek Yogurt Cheesecake

5.0

Prep
20 min
Cook
15 min
Total
175 min

Instructions

  1. 1 For the crust: Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, about 15 minutes. Don't to tempted to crank up the heat to get there faster; you'll just end up with burned butter.
  2. 2 Meanwhile, pulse graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour browned butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Freeze for 20 minutes or chill for 1 hour until set.
  3. 3 For the filling: Stir gelatin and cold water together in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
  4. 4 Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
  5. 5 For the topping: Stir blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest together in a bowl; spoon over cheesecake.

By Ashley Baron Rodriguez

Summery Lime-Mango Shortcakes
Dessert American

Summery Lime-Mango Shortcakes

4.6

Prep
45 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine mangoes, strawberries, and blueberries in a large bowl; add honey and lime juice and toss gently. Cover the bowl; refrigerate filling.
  3. 3 Sprinkle gelatin over water in a large heat-proof bowl; set aside until blooms, about 5 minutes. Place bowl over a pan of simmering water; stir often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes.
  4. 4 Beat cream in a large bowl with an electric mixer until cream begins to thicken; add confectioners' sugar, coconut extract, and chilled gelatin. Whip until soft peaks form; cover the bowl and refrigerate whipped cream.
  5. 5 Whisk flour, sugar, baking powder, lime zest, poppy seeds, and salt in a large bowl; cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs. Beat buttermilk and egg together in a small bowl; stir into flour mixture until just moistened. Transfer dough to a floured work surface; knead until it comes together. Roll out to a ½-inch thickness; cut shortcakes with a 3-inch round biscuit cutter. Place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until golden, 15 to 18 minutes. Cool slightly; halve each cake horizontally.
  7. 7 Spoon fruit filling on bottom halves of each cake. Spoon or pipe whipped cream over fruit; top with remaining biscuit halves.

By larkspur

Orange Poppy Seed Zucchini Cake
Dessert American

Orange Poppy Seed Zucchini Cake

5.0

Prep
20 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat an 8x12-inch baking pan with cooking spray.
  2. 2 Whisk flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl; set aside.
  3. 3 Beat eggs in a large bowl with an electric mixer until smooth; beat in white sugar and brown sugar until incorporated. Mix in vegetable oil; gradually beat in flour mixture until batter is smooth. Stir in orange zest; fold in zucchini, dried fruit, and poppy seeds. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
  5. 5 Mix confectioners' sugar and orange juice together in a small bowl; set glaze aside.
  6. 6 Prick cake all over with a fork; drizzle glaze on top. Cool cake completely before serving, about 30 minutes.

By Ginny Maziarka

Orange, Poppy Seed, and Butternut Squash Coffee Cake
Dessert American

Orange, Poppy Seed, and Butternut Squash Coffee Cake

3.5

Prep
25 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
  2. 2 Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
  3. 3 Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
  4. 4 Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
  5. 5 Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
  6. 6 Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

By Kim

Poppy Seed Cake I
Dessert

Poppy Seed Cake I

3.8

Prep
Cook
Total

Instructions

  1. 1 Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
  2. 2 Cream butter and sugar together until light and fluffy.
  3. 3 Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
  4. 4 Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
  5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

By Brenda Benzar Butler

Poppy Seed Shortbread
Dessert

Poppy Seed Shortbread

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
  3. 3 Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
  4. 4 Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
  5. 5 Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

By Yoly

Lemon Poppy Seed Muffins
Dessert

Lemon Poppy Seed Muffins

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  2. 2 Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes. Pour into lined muffin cups to about 1/3 full.
  3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By STAMFAM

Lemon Poppy Seed Quick Cake
Dessert

Lemon Poppy Seed Quick Cake

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Sara

Poppy Seed Cookies III
Dessert

Poppy Seed Cookies III

4.4

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

By Amy Mox

Poppy Seed Cookies II
Dessert

Poppy Seed Cookies II

4.5

Prep
Cook
Total

Instructions

  1. 1 Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  2. 2 Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  3. 3 Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

By J. Storm

Moist Lemon Poppy Seed Cake
Dessert

Moist Lemon Poppy Seed Cake

4.1

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Sift together flour, 1 1/8 cup white sugar, and salt. Mix in lemon peel, poppy seeds, and butter. Beat in eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
  4. 4 In a saucepan over low heat; cook and stir 3/4 cup white sugar and lemon juice together until sugar is dissolved. Let cool to just warm or to room temperature.
  5. 5 Remove cake from the oven and place the pan on a wire rack. Place a cookie sheet underneath the rack. Prick the top of cake several times with a toothpick. Brush top of cake with warm or room temperature syrup, allowing lots of syrup to run down and soak into the sides and bottom of cake. Cool slightly in the pan before removing cake to a wire rack to cool completely. When completely cooled, wrap cake in foil or plastic wrap and let cake rest at least one day before serving.

By MARBALET

Halloween Shortbread Poppy Seed Cookie Fingers
Dessert

Halloween Shortbread Poppy Seed Cookie Fingers

Prep
20 min
Cook
7 min
Total
67 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
  3. 3 Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
  4. 4 Chill dough in the refrigerator until set, about 10 minutes.
  5. 5 Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
  6. 6 Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
  7. 7 Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.

By Bratz

Poppy Seed Cake III
Dessert

Poppy Seed Cake III

4.4

Prep
30 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
  2. 2 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.
  3. 3 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.

By Anne Fikaris

Creamy Iced Applesauce Bars
Dessert

Creamy Iced Applesauce Bars

4.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Blend applesauce, milk, warm water, orange juice, poppy seeds, cinnamon, and nutmeg together in a blender until smooth. Pour into a loaf pan, cover with plastic wrap, and freeze until very cold, at least 1 to 2 hours. Cut into squares or bars and top with a dollop of dulce de leche.

By idahoo

Lemon Poppy Seed Loaf
Dessert

Lemon Poppy Seed Loaf

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
  2. 2 Sift together flour, baking soda, and salt. Set aside.
  3. 3 In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
  4. 4 Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
  5. 5 Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

By irenedee

Grandmother's Buttermilk Poppy Seed Coffee Cake
Dessert

Grandmother's Buttermilk Poppy Seed Coffee Cake

4.0

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
  2. 2 Combine sugar and cinnamon for filling in a small bowl; set aside.
  3. 3 Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
  4. 4 Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
  5. 5 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.

By Daughter Of The King

Buttermilk-Poppy Seed Skillet Cake with Strawberries
Dessert

Buttermilk-Poppy Seed Skillet Cake with Strawberries

3.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Place butter into a 10-inch cast iron skillet. Place skillet into an oven and turn on to 350 degrees F (175 degrees C) to allow butter to melt, 2 to 4 minutes.
  2. 2 While butter melts, mix together flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.
  3. 3 When butter has fully melted, remove skillet from oven and gently swirl to coat bottom with butter. Pour melted butter over the dry ingredients, and set skillet aside. Stir melted butter into dry ingredients a few times to allow it to cool slightly. Add buttermilk, eggs, vanilla, and almond extracts and mix just until batter has no dry clumps of flour in it.
  4. 4 Pour batter into the skillet and spread into an even layer. Sprinkle halved strawberries evenly over the top and place skillet into the oven.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 55 to 60 minutes. If cake begins to over-brown at any point during baking process, turn the oven temperature down to 325 degrees F (165 degrees C) and continue to bake until done (baking time will vary with a lower oven temperature). Allow cake to cool before slicing.

By Kim