Type what you have

Ingredients

• ✓ poppy seed
• heavy cream
• whole wheat flour
• baking soda
• cinnamon
• butter
• lemon
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
3. 3 In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
4. 4 Drop by small spoonfuls onto prepared baking sheet.
5. 5 Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ poppy seed
• butter
• butter
• white sugar
• sour cream
• all-purpose flour
• baking powder
• butter
• butter
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
3. 3 Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
5. 5 Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
6. 6 Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.

By Natasha Titanov

Ingredients

• ✓ poppy seed
• white sugar
• egg
• all-purpose flour
• baking soda
• sour cream
• walnut
• raisin
• butter
• butter
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya

Ingredients

• ✓ poppy seed
• water
• egg
• margarine
• sugar
• apple
• walnut
• raisin
• honey
• bread crumb
• almond extract
• all-purpose flour
• margarine
• white sugar
• egg
• baking powder
• confectioners' sugar
• water

Instructions

1. 1 Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
2. 2 Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
3. 3 Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.
5. 5 Roll out dough on a slightly floured surface and place in the prepared sheet pan.
6. 6 Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
7. 7 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
8. 8 Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
9. 9 Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.

By Allrecipes Member

Ingredients

• ✓ poppy seed
• egg
• white sugar
• sour cream
• vanilla extract
• cake flour
• baking powder
• baking soda
• salt
• white sugar
• cornstarch
• salt
• lemon zest
• lemon juice
• water
• orange juice
• butter
• egg yolk

Instructions

1. 1 Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
3. 3 Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
4. 4 In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
5. 5 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. 6 To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

By Olga D

Ingredients

• ✓ poppy seed
• egg
• cinnamon
• lemon zest
• white sugar
• butter
• milk
• almond
• butter
• lemon zest
• egg
• salt
• white sugar
• flour
• flour
• sugar
• cake yeast
• milk
• lemon juice
• white sugar
• cream of tartar
• water

Instructions

1. 1 First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.
2. 2 Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.
4. 4 To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.
5. 5 Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.
6. 6 Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.
7. 7 While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.
8. 8 Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.
9. 9 Preheat an oven to 400 degrees F (200 degrees C).
10. 10 Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.
11. 11 To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

By Silvia

Ingredients

• ✓ poppy seed
• water
• butter
• white sugar
• nonfat dry milk powder
• all-purpose flour
• baking powder
• egg white

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

Ingredients

• ✓ poppy seed
• all-purpose flour
• butter
• confectioners sugar
• vanilla extract
• salt

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

Ingredients

• ✓ poppy seed
• yellow cake mix
• egg
• water
• vegetable oil
• instant lemon pudding mix

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

Ingredients

• ✓ poppy seed
• yellow cake mix
• lemon yogurt
• water
• vegetable oil
• sugar
• egg
• lemon juice

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

Ingredients

• ✓ poppy seed
• shortening
• white sugar
• egg
• yogurt
• orange zest
• all-purpose flour
• baking powder

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

Ingredients

• ✓ poppy seed
• butter
• sugar
• egg yolk
• orange zest
• nutmeg
• salt
• cake flour

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

Ingredients

• ✓ poppy seed
• cake flour
• white sugar
• salt
• lemon zest
• butter
• egg
• white sugar
• lemon juice

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

Ingredients

• ✓ poppy seed
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• vanilla extract
• whiskey
• fruit jam
• almond slice

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

Ingredients

• ✓ poppy seed
• all-purpose flour
• baking soda
• salt
• white sugar
• egg
• vanilla extract
• vegetable oil
• evaporated milk

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

Ingredients

• ✓ poppy seed
• applesauce
• milk
• water
• orange juice
• white sugar
• cinnamon
• nutmeg
• dulce de leche

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

Ingredients

• ✓ poppy seed
• milk
• lemon cake mix
• vanilla pudding mix
• water
• vegetable oil
• egg

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

Ingredients

• ✓ poppy seed
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• egg
• lemon juice
• yogurt
• lemon zest

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

Ingredients

• ✓ poppy seed
• white sugar
• cinnamon
• buttermilk
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• butter
• egg
• almond extract

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

Ingredients

• ✓ poppy seed
• butter
• confectioners' sugar
• almond extract
• all-purpose flour
• cooking spray

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

Ingredients

• ✓ poppy seed
• butter
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• cardamom
• buttermilk
• egg
• vanilla extract
• almond extract
• strawberry

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

Ingredients

• ✓ poppy seed
• yellow cake mix
• vanilla pudding mix
• water
• vegetable oil
• egg
• almond extract

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

Ingredients

• ✓ poppy seed
• lemon cake mix
• sour cream
• egg
• vegetable oil
• lemon juice
• instant lemon pudding mix
• lemon zest
• lemon extract

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

Ingredients

• ✓ poppy seed
• pecan
• carrot
• fig
• raisin
• lemon zest
• orange
• egg
• vegetable oil
• molasses
• salt
• baking soda
• baking powder
• carob powder
• cinnamon
• brown sugar
• cake flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
2. 2 In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

By Maka

Ingredients

• ✓ poppy seed
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• lemon zest
• lemon juice
• granulated sugar

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

Ingredients

• ✓ poppy seed
• buttermilk
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• butter
• vanilla extract

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

Ingredients

• ✓ poppy seed
• buttermilk
• egg white
• butter
• sugar
• egg yolk
• all-purpose flour
• baking soda
• baking powder
• vanilla extract
• dark chocolate chip
• cinnamon sugar

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

Ingredients

• ✓ poppy seed
• white sugar
• butter
• egg
• lemon zest
• vanilla extract
• all-purpose flour
• salt
• baking soda
• baking powder
• buttermilk

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

Ingredients

• ✓ poppy seed
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg
• yogurt
• vegetable oil
• lemon zest
• lemon juice
• sugar

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

Ingredients

• ✓ poppy seed
• cooking spray
• butter
• confectioners sugar
• all-purpose flour
• salt
• cardamom
• white sugar
• egg
• lemon juice
• lemon zest
• all-purpose flour
• confectioners' sugar

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