The fresh strawberry sauce adds a refreshing burst of flavor, perfectly complementing the delicate crumb of the cake. The cream cheese lends a subtle tanginess, beautifully balanced by the richness of the white chocolate. The combination creates a luxurious and indulgent dessert.

Every bite of this cake is a true delight. The soft and tender cake layers mingle with the creamy strawberry sauce, creating a symphony of flavors that dance on your palate. The poppy seeds add a delicate crunch, adding a textural contrast that keeps every mouthful interesting. The frosting, with its rich and velvety consistency, provides a decadent finish to this dessert masterpiece.

How to make strawberry poppy seed layer cake

To prepare the strawberry poppy seed layer cake, start by making the poppy seed sponge cake. Then continue with the strawberry sauce and lemon sugar syrup to have time to cool. The next step is to prepare the cream cheese and white chocolate frosting and then assemble the cake. 

Prepare the poppy seed sponge cake

To prepare the poppy seed sponge cake, you start by preheating the oven to 340F (170C) and greasing an 8-inch (20 cm) pan, lining the bottom and sides with parchment paper.

Next, separate the egg whites from the yolks. In a medium bowl, mix the yolks with 1/3 cup (70g) of sugar and lemon zest until you achieve a creamy and pale yellow color. Add vanilla extract and baking powder, and mix to combine. Gradually mix in the oil and then add water.

Incorporate the flour and poppy seeds into the mixture, ensuring they are well combined. In a separate large bowl, mix the egg whites with salt until they become foamy. Gradually add the remaining 1/3 cup of sugar and continue mixing until stiff peaks form.

Gently fold a spoonful of the whipped egg whites into the yolk mixture, and then gently fold the yolk mixture into the whipped whites. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool for about 10-15 minutes. Remove it from the pan, invert it, and cool it completely on a rack.

Prepare the lemon sugar syrup

While the cake cools, prepare the lemon sugar syrup by adding water, sugar, and lemon juice to a saucepan and boiling for 3 minutes. Set it aside to cool.

Prepare the strawberry sauce

In another saucepan, add strawberries, sugar, and cornstarch to prepare the strawberry sauce. Bring it to a boil and let it simmer for 5 minutes until it thickens. Allow it to cool.

Prepare the white chocolate cream cheese frosting

For the white chocolate cream cheese frosting, place white chocolate and ¼ cup of cream into a heatproof bowl. Melt it over low heat in a pan with simmering water and let it cool to room temperature. In a large bowl, mix cream cheese until it becomes smooth. Add powdered sugar and vanilla extract and mix to combine. Then, mix in the melted chocolate and set the frosting aside. Add whipping cream and continue mixing until stiff peaks form.

Assemble the strawberry poppy seed layer cake

To assemble the cake, divide the sponge cake into 3 layers. Add a bit of frosting in the middle of a serving platter and place the first layer of cake on top. Soak the cake with about a third of the lemon sugar syrup. Spread up to ⅓ of the white chocolate cream cheese frosting evenly. Gently spread the strawberry sauce over the frosting, leaving a ½-inch (1cm) border.

Place the second layer of cake on top. Soak it with lemon sugar syrup, spread up to ⅓ of the frosting, and spread the remaining strawberry sauce on top. Add the last layer of cake and soak it with lemon sugar syrup. Cover the top and sides of the cake with the remaining frosting.

Refrigerate the cake to set for several hours or overnight. Once set, decorate the cake as desired, such as by piping the remaining frosting, adding strawberry halves, and sprinkling poppy seeds. 

Whether you’re celebrating a special occasion or simply treating yourself to an extraordinary dessert, the Strawberry Poppy Seed Layer Cake is sure to captivate your senses. Its combination of fresh strawberries, delicate poppy seed sponge cake, and the creamy elegance of cream cheese and white chocolate frosting will leave an unforgettable impression on your taste buds. With each slice, you’ll experience a little slice of heaven that will transport you to a world of pure culinary delight.

Hope you will try this amazing cake and if you do make sure to share the photos with me on Instagram. Enjoy!

Other layer cakes you may like to try

Experience the perfect harmony of flavors with our Poppy Seed Blueberry Lemon Cake. This delectable treat features a moist lemon-infused cake layered with bursts of juicy blueberries and a delightful crunch from poppy seeds.

This Strawberry Lemon Layer Cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting. The cake is so light and refreshing and is simply bursting with summer flavor. 

If you want a bold, decadent, grown-up cake, this Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend’s gathering.

This delectable White Chocolate Pineapple Cake is a delicate dessert that is perfect for any occasion. It is consisting of a bottom layer of almond crispy biscuit, followed by three layers of fluffy vanilla sponge cake that are soaked in pineapple juice, then filled with heavenly white chocolate and cream cheese frosting and delectable pineapple jelly. The result is a cake that simply melts in your mouth.

YOU MAY ALSO LIKE:
Double Chocolate Layer Cake
White Chocolate Cranberry Orange Layer Cake
Chocolate Layer Cake
Tiramisu Layer Cake
Best Ever Refined Sugar Free Carrot Cake
Lamington Cake
Chocolate Raspberry Cake
Blueberry Lemon Cake
Strawberry Layer Cake
Opera Cake
Raffaello Cake
Berry Cream Cheese Mousse Cake

Print

Strawberry Poppy Seed Layer Cake

This Strawberry Poppy Seed Layer Cake is a heavenly delight that will tantalize your taste buds and leave you craving for more. The cake consists of three luscious layers of moist and fluffy vanilla and lemon cake, dotted with vibrant poppy seeds. Each layer is generously spread with a  velvety cream cheese and white chocolate frosting and a homemade strawberry sauce.

Course Dessert

Cuisine American

Keyword poppy seed cake, strawberry, summer cake

Prep Time 1 day day 40 minutes minutes

Cook Time 39 minutes minutes

Total Time 1 day day 1 hour hour 19 minutes minutes

Servings 14 servings

Calories 512kcal

Equipment

• 8-inch (20cm) round pan

Ingredients

Poppy Seed Sponge Cake

• 4 eggs , separated
• 2/3 cup (140g) sugar , divided
• Lemon zest of a lemon
• 1 tsp (5g) vanilla extract
• 3 fl oz (90ml) vegetable oil
• 3 fl oz (90ml) water
• 1 ⅔ cup (200g) flour
• 2 tsp (8g) baking powder
• 1/2 cup (60g) poppy seeds
• 1/4 tsp (1g) salt

Lemon Sugar Syrup

• 2/3 cup (160ml) water
• 4 tbsp (60g) sugar
• Juice from one lemon

Strawberry Sauce

• 9 oz (250g) strawberries, fresh or frozen
• 1/3 cup (70g) sugar
• 1 tbsp (15ml) lemon juice
• 1 tbsp (8g) cornstarch

White Chocolate Cream Cheese Frosting

• 6 oz (180g) white chocolate , small pieces
• 1/4 cup (60g) whipping cream
• 13 oz (360g) cream cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 cups (480g) whipping cream (35% fat) , chilled

For Decoration

• fresh strawberries
• poppy seeds
• remaining frosting

Instructions

Prepare the poppy seed sponge cake.

• Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar, lemon zest and vanilla extract, until creamy and pale yellow colored. Add baking powder and mix to combine. Gradually mix in oil and then add water.
• Incorporate flour and poppy seeds.
• In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/3 cup (70g) sugar. Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan, invert and cool completely on a rack.

Prepare the lemon syrup.

• In a saucepan add the water, sugar and lemon juice and boil for 3 minutes.
• Set aside to cool.

Prepare the strawberry sauce.

• In a saucepan add the strawberries, sugar, lemon juice and cornstarch.
• Bring to a boil and let it simmer for 5 minutes until thickens. Allow to cool.

Prepare the white chocolate cream cheese frosting.

• Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• Add whipping cream and continue mixing until stiff peaks form.

Assemble the cake.

• Divide the sponge cake into three layers.
• Add a bit of frosting in the middle of a serving platter and place the first layer of cake.
• Soak the cake with about a third of lemon sugar syrup.
• Spread evenly with up to ⅓ of white chocolate cream cheese frosting.
• Gently spread strawberry sauce over the frosting, leaving a ½-inch (1cm) border.
• Add the second layer of cake. Soak with lemon sugar syrup, spread up to ⅓ of the frosting and spread the remaining strawberry sauce on top.
• Add the last layer of cake and soak it with lemon sugar syrup. Cover the top and sides with the remaining frosting.
• Refrigerate to set for several hours or overnight.
• Decorate the cake as desired. You can pipe the remaining frosting and add strawberry halves and poppy seeds. Enjoy!

Video

Nutrition

Serving: 1 serving out of 14 | Calories: 512kcal | Carbohydrates: 46g | Protein: 7.4g | Fat: 34.3g | Saturated Fat: 17.4g | Cholesterol: 121mg | Sodium: 148mg | Potassium: 231mg | Fiber: 0.9g | Sugar: 32.1g | Calcium: 169mg | Iron: 2mg

The post Strawberry Poppy Seed Layer Cake appeared first on Home Cooking Adventure.

The base of these muffins is a moist and tender lemon-infused batter. The tangy citrus flavor of the lemon adds a bright and refreshing note, making each bite a delightful experience. The addition of poppy seeds provides a subtle crunch and a unique texture that complements the softness of the muffins.

What sets these muffins apart is the irresistible crumble topping. Made with a mixture of flour, butter, and sugar, the crumble adds a deliciously sweet and buttery element to each muffin. As the muffins bake, the crumble turns golden brown and develops a delightful crispiness that contrasts perfectly with the moistness of the muffin itself.

The combination of flavors and textures in these Lemon Poppy Seed Crumble Muffins creates a delightful balance. With every bite, you’ll experience the tanginess of the lemon, the slight nuttiness of the poppy seeds, and the heavenly sweetness of the crumble topping. These muffins are perfect for any occasion – from a quick breakfast on the go to a delightful treat during afternoon tea.

How to make lemon poppy seed crumble muffins

Begin by preheating the oven to 375F (190C) and lining a 12-cavity muffin pan with paper liners.

First, prepare the muffin batter. In a medium bowl, whisk together flour, baking powder, poppy seeds, and salt, ensuring a well-blended mixture. In a separate large bowl, combine sugar and lemon zest. Gently mix to release the fragrant oils and transforming the sugar into a pale yellow hue.

Add eggs to the sugar and lemon zest mixture, stirring until well combined. Incorporate fresh lemon juice and vanilla extract, further enhancing the vibrant citrus flavor. Gradually add oil to the mixture, achieving a smooth consistency.

Alternating between the flour mixture and buttermilk, gradually incorporate both into the batter. Be mindful not to overmix, as it can result in a dense texture.

Evenly divide the batter among the muffin cups, ensuring a balanced distribution.

Prepare the crumb topping by combining sugar, flour, and melted butter in a medium bowl. Sprinkle the crumb mixture on top of each muffin, adding a delightful textural contrast.

Bake the muffins for approximately 25 minutes, or until they turn lightly golden and a toothpick inserted into the center emerges clean. Once baked to perfection, transfer the muffins to a wire rack to cool.

Whether you’re a fan of lemon desserts or simply looking to satisfy your sweet tooth, Lemon Poppy Seed Crumble Muffins are an absolute delight. Their vibrant flavors and contrasting textures make them a crowd-pleaser for all ages. Whether enjoyed with a hot cup of tea or as a standalone indulgence, these muffins are sure to brighten your day and leave you wanting another bite. Treat yourself to these delectable muffins and experience a burst of lemony goodness in every mouthful. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other lemon desserts you may like to try

Indulge in the citrusy delight of our Lemon Poppy Seed Pound Cake. This moist and flavorful cake is infused with zesty lemon and dotted with crunchy poppy seeds. It is a delightful combination of tanginess and texture.

This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese Filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom. It is topped with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping. 

This Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds, lemon and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness.

YOU MAY ALSO LIKE:
Lemon Custard Rose Sweet Rolls
White Chocolate Strawberry Lemon Cookies
Easy Blueberry Muffins
Peach Crumble Muffins
Strawberry Poppy seed Layer Cake
Easy Lemon Ricotta Cake

Print

Lemon Poppy Seed Crumble Muffins

Lemon Poppy Seed Crumble Muffins are a delightful combination of zesty lemon, crunchy poppy seeds, and a delectable crumbly topping. These muffins offer a burst of refreshing flavors that will tantalize your taste buds and leave you craving for more.

Course Dessert

Cuisine American

Keyword crumble, crumble muffins, lemon, muffins, poppy seeds

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 252kcal

Ingredients

Lemon Poppy Seed Muffin Batter

• 1 ¾ cups (220g) all-purpose flour
• 2 tsp (8g) baking powder
• 2 tbsp (20g) poppy seeds
• 1/4 tsp (1g) salt
• 2/3 cup (135g) sugar
• Lemon zest from 2 lemons
• 2 large eggs
• 1/2 cup (110ml) vegetable oil
• 1 tsp (5g) vanilla extract
• 1 tbsp (15ml) lemon juice
• 1/2 cup (120g) buttermilk

Crumb Topping

• 3 tbsp (45g) sugar
• 1/4 cup (30g) all-purpose flour
• 2 tbsp (30g) butter , melted

Instructions

Prepare the lemon poppy seed muffin batter.

• Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
• In a medium bowl whisk together flour with baking powder, poppy seeds and salt.
• In a large bowl add sugar and lemon zest. Mix to release oils from the zest and the sugar becomes pale yellow.
• Add eggs and mix to combine. Add lemon juice and vanilla extract and mix to combine. Gradually incorporate the oil.
• Incorporate the flour mixture alternating with the buttermilk.
• Don’t overmix the batter.
• Divide the batter equally into muffin cups.

Prepare the crumb topping.

• In a medium bowl combine sugar with flour and melted butter. Divide the crumbs on top of each muffin.
• Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
• Cool muffins on a wire rack. Enjoy!

Video

Nutrition

Serving: 1 muffin | Calories: 252kcal | Carbohydrates: 32.3g | Protein: 3.9g | Fat: 12.3g | Saturated Fat: 3.4g | Cholesterol: 37mg | Sodium: 69mg | Potassium: 132mg | Fiber: 0.8g | Sugar: 15.9g | Calcium: 73mg | Iron: 1mg

The post Lemon Poppy Seed Crumble Muffins appeared first on Home Cooking Adventure.

The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping. 

The lemon curd adds a perfect tangy balance to the chocolate filling, which makes it not too sweet, not too tangy and is simply bursting with lemon flavor. It is very light and hardly can stop at only one slice. 

Few tips to make the perfect Lemon Poppy Seed Cake

The lemon and poppy seed sponge cake at the bottom is very easy to prepare. It is very soft and flavorful and uses butter, vegetable oil and buttermilk for extra moisture. Really love the texture the poppy seeds bring to the cake as well, so please don’t consider leaving them out.  

If you want a no-bake version of this cake, simply substitute the sponge cake with a cookie crust. Process the cookies with some poppy seeds, lemon zest and butter for an amazing no-bake lemon and poppy seed crust. 

As for the lemon curd which is the star of this cake, I hardly recommend preparing your own lemon curd instead of using the store-bought one. It is very easy to prepare and takes no more than 10 minutes to cook it over bain-marie and have it ready for later. For this lemon curd I have used the whole eggs, so in this way you don’t have to separate the eggs or bother what to do with your whites. 

Each step of the cake is very easy and quick. Hope you will give it a try and don’t forget to tag me on Instagram if you do. Enjoy as we sure did!

YOU MAY ALSO LIKE:
Lemon Meringue Tart
Key Lime Pie
Lemon Pound Cake
No-bake Berry Lemon Yogurt Mousse Cake
Lemon Bars
Walnut Lemon Bars
Strawberry Poppy Seed Layer Cake
Easy Lemon Ricotta Cake

Print

Lemon Poppy Seed Cake with Lemon Curd and White Chocolate

This amanzing Lemon Poppy Seed Cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.

Course Dessert

Cuisine American

Keyword lemon, lemon cake, lemon curd, lemon poppy seed cake

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 394kcal

Ingredients

Makes 10-12 servings

Lemon Poppy Seed Cake

• 2/3 cup (80g) all-purpose flour
• 1/4 tsp (1g) salt
• 1 tsp (3g) baking powder
• 1 tbsp (10g) poppy seeds
• 1/3 cup (70g) sugar
• lemon zest of 1 lemon
• 2 tbsp (30g) butter , softened
• 2 tbsp (30g) vegetable oil
• 1 egg
• 1/4 tsp (1g) vanilla extract
• 2 tbsp (30g) buttermilk

White Chocolate Cream Cheese Filling

• 5.5 oz (150g) white chocolate , small pieces
• 3 tbsp (45g) whipping cream
• 1 tsp (3g) gelatin powder
• 1 tbsp (15ml) cold water
• 13 oz (370g) cream cheese , room temperature
• 2 tbsp (16g) powdered sugar
• 1/2 tsp (3g) vanilla extract
• 1 tbsp (10g) poppy seeds
• 2/3 cup (160g) whipping cream (35% fat) , chilled

Lemon Curd

• 2 whole eggs
• 1/2 cup (100g) sugar
• 1 tbsp (10g) lemon zest from 2 lemons
• 1/3 cup (80ml) fresh lemon juice 
• 2 tbsp (30g) unsalted butter , cut into small pieces

For Decoration

• poppy seeds
• white chocolate curls

Instructions

Prepare the poppy seed lemon cake.

• Preheat the oven to  350°F (180°C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
• In a medium bowl whisk flour with salt, baking powder and poppy seeds and set aside until ready to use.
• In a large bowl whisk sugar with lemon zest to release oil. Add butter and vegetable oil and mix until combined. Incorporate the egg.  Mix in vanilla extract and buttermilk.
• Gradually add flour mixture. Pour the mixture into the prepared pan.
• Bake for 10-12 minutes until a toothpick inserted into the center of the cake comes out clean.
• Let cool completely before transferring to a serving platter.

Prepare the lemon curd.

• In a heatproof bowl, add eggs and sugar and whisk to combine.
• Add lemon zest, and lemon juice and whisk to combine.
• Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.
• Remove from heat and gradually add butter and whisk until melted and smooth.
• Let it cool and refrigerate until ready to use.

Prepare the white chocolate cream cheese filling.

• Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
• Meanwhile, place white chocolate and the 3 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Add bloomed gelatin to melted chocolate and stir until dissolved. Let cool slightly.
• In a large bowl mix cream cheese until smooth. Add powdered sugar, poppy seeds and vanilla extract and mix to combine.
• Add cream and continue mixing until soft peaks form. Mix in melted chocolate.

Assemble the cake.

• Spread 1/3 of the filling over the lemon and poppy seed cake. Add spoons of lemon curd over the surface. Use a skewer, toothpick or knife to create swirls. Gently spread another ⅓ of cream cheese filling. Add spoons of lemon curd and create swirls. Finally spread the remaining cream cheese filling and smooth the top using an offset spatula.
• Top the cake with the remaining lemon curd.
• Cover and refrigerate the cake for at least 4-6 hours or better overnight.
• Before serving, decorate the cake with large chocolate curls and lemon peel swirls. Enjoy!

Video

Nutrition

Serving: 1 serving | Calories: 394kcal | Carbohydrates: 30.3g | Protein: 6.2g | Fat: 28.5g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 189mg | Potassium: 163mg | Fiber: 0.5g | Sugar: 23.6g | Calcium: 108mg | Iron: 1mg

The post Lemon Poppy Seed Cake with Lemon Curd and White Chocolate appeared first on Home Cooking Adventure.

Austrian Germknödel is a large yeast dough dumpling, slightly sweet, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top. Traditionally Germknodel is served with melted butter but I really enjoyed the vanilla sauce version and this is the recipe I will share with you. Germknödel can be served either as dessert or as a main dish and it is one of the best dishes to serve in a cold winter day.

Powidl is a thick plum jam that is made with no sugar, only very ripe plums are used, that are cooked for several hours up to a day until it becomes a thick dark plum puree, slightly tart and tastes similar to dry plums.  This jam is mixed with a bit of rum and then used to fill the yeast dough to create these delicious dumplings. If Powidl is hard to find in your region you can still try the recipe with different jams, will still be very delicious.

RELATED POSTS:
Potato Plum Dumplings
Cherry Sweet Cheese Dumplings
Apple Dumplings

Print

Austrian Germknödel - Yeast Dumplings

Germknödel is a large yeast dough dumpling, slightly sweet, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top. This can be served either as dessert or as a main dish and it is one of the best dishes to serve in a cold winter day.

Course Dessert, Main Course

Cuisine Austrian

Keyword Austrian dumpling, Austrian germknodel, germknodel, steam dumpling, yeast dumpling, yeast plum dumpling

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 5 servings

Calories 461kcal

Ingredients

Dumpling Dough

• 2 cups (250g) all-purpose flour
• 1/2 tsp (3g) salt
• 2 tbsp (30g) sugar
• 12 g fresh yeast (or 1 tsp active dry yeast)
• 2 tbsp (30g) butter , melted
• 1/2 cup (120g) milk , warmed
• 1 egg , beaten
• Zest from half of lemon
• 1/2 tsp (3g) vanilla extract

Filling

• 1/2 cup (100g) Powidl , thick plum jam
• 1 tsp (5g) rum , optional

For Serving

• 1/4 cup (25g) poppy seeds , ground
• 2 tbsp (15g) powdered sugar

Homemade Vanilla Sauce

• 2 egg yolks
• 1 tbsp (8g) cornstarch
• 2 tbsp (30g) sugar
• 2 tsp (10g) vanilla extract
• 1 ¼ cup (300ml) milk
• 3/4 cup (200g) whipping cream , 35% fat

Instructions

• In a large bowl whisk flour with salt, 2 ½ tbsp (25g) sugar and lemon zest.
• In a small bowl  stir fresh yeast with 1 tsp (5g) sugar until it liquefies. Dissolve the yeast with milk and pour it over flour mixture. Add beaten egg, melted butter and vanilla extract and knead the dough until smooth, for about 5 minutes. Cover and let it rise at room temperature for about 1 hour or until doubled in size.
• In a small bowl combine the plum jam with rum if used.
• On a floured surface divide dough into 4 or 5 pieces. Flatten each piece of dough using your hands and fill each with about 1 tbsp of plum jam mixture. Seal well and form each piece into a ball. Place the dumplings into a floured surface, cover with a kitchen towel and let them rest for 30 minutes.
• Meanwhile prepare the vanilla sauce. In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract.  Gradually whisk in milk and cream and place over medium-low heat.  Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use.
• In another small bowl combine the ground poppy seeds with powdered sugar to have them ready for serving.
• In a pot bring water to a simmer, up to 1 inch (3 cm). Use a greased steamer basket and place it in the pot. Add  the dumplings, cover the pot with a lid and let them steam for about 15-17 minutes.
• Serve the dumplings immediately. Pour vanilla sauce and poppy seed mixture on top.

Video

Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 61.1g | Protein: 12.8g | Fat: 18.2g | Saturated Fat: 8.8g | Cholesterol: 156mg | Sugar: 18.7g

The post Austrian Germknödel – Yeast Dumplings appeared first on Home Cooking Adventure.

As the pound cake is still warm, it’s delicately brushed with a sweet, lemony syrup, enhancing its moisture and flavor. Additionally, the poppy seeds contribute a delightful crunchy texture and rich flavor profile. The  blend of sweetness and tartness in this recipe is perfectly balanced, neither overly sweet nor too tart.

The recipe is easy and quick and always with great results. You can also use the batter to make lemon and poppy seed muffins.  If you like poppy seeds and lemony desserts this one is just right for you.

How to make lemon poppy seed pound cake

Begin by preheating your oven to 350°F (180°C). Then, grease and flour a 9×5-inch (23x13cm) loaf pan to prevent sticking.

In a medium bowl, whisk together flour, salt, baking powder, baking soda, poppy seeds, and lemon zest. Set this aside for now.

In a separate large bowl, cream together the butter and sugar until well combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and oil.

Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until everything is well combined and smooth. Pour this batter into the prepared loaf pan.

Bake the pound cake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the lemon glaze. In a small saucepan, combine sugar and lemon juice. Heat this mixture over low to medium heat until the sugar dissolves completely.

Once the pound cake is baked, use a skewer to poke holes over the top, then brush the warm cake with the prepared lemon glaze.

Allow the cake to cool completely before serving, ensuring it has absorbed the lemony goodness of the glaze.

Hope you will try this Lemon Poppy Seed Pound Cake and if you do, make sure to share the photos with me on Instagram. Enjoy!

For more similar recipes check our full collection of Bundt, Loaf and Pound Cakes. For more lemon desserts go to our full collection of Lemon Recipes.

YOU MAY ALSO LIKE:
Key Lime Pie
Lemon Bars
Blueberry Lemon Bundt Cake
Strawberry Poppy Seed Layer Cake

Print

Lemon Poppy Seed Pound Cake

This Lemon and Poppy seed pound cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.

Course Dessert

Cuisine American

Keyword breakfast pound cake, lemon poppy seed muffins, lemon poppy seed pound cake, lemon pound cake, poppy seed pound cake, pound cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 260kcal

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1/4 tsp (2g) salt
• 1 ½ tsp (6g) baking powder
• 1/4 tsp (1.5g) baking soda
• 3 tbsp (30g) poppy seeds
• lemon zest of 2 lemons
• 1/3 cup (75g) butter , softened
• 3/4 cup (150g) sugar
• 3 eggs
• 1 tsp (5g) vanilla extract
• 1/3 cup (70g) oil
• 1/2 cup (120g) buttermilk

Lemon Glaze

• 4 tbsp (60ml) lemon juice
• 1/4 cup (50g) sugar

Instructions

Prepare the lemon pound cake.

• Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
• In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
• In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
• Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
• Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.

Prepare the lemon glaze.

• In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
• Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
• Let it cool completely before serving.

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 260kcal | Carbohydrates: 32.2g | Protein: 4.1g | Fat: 13.3g | Saturated Fat: 4.6g | Cholesterol: 55mg | Sugar: 17.8g

The post Lemon Poppy Seed Pound Cake appeared first on Home Cooking Adventure.

I like to find various combinations for macarons using only natural ingredients without using any artificial colors and this idea is a great and flavorful one. They are perfect alongside a cup of coffee, for friend gatherings, or for holiday tables.

How to make poppy seed macarons

Begin with preheating the oven to 340ºF (170ºC). Line two baking sheets with parchment paper and prepare a pastry bag with a plain tip (about 1/2-inch, 1 cm).

How to prepare the poppy seed macaron shells

Grind together powdered sugar, almond powder, and ground poppy seeds using a blender or food processor to ensure there are no lumps. Using a mixer, beat the egg whites until they begin to rise and hold their shape. Gradually add granulated sugar while whipping until the mixture is very stiff and firm, about 2 minutes.

Fold the dry ingredients into the beaten egg whites in two batches using a rubber spatula. Once the mixture is smooth and there are no streaks of egg white, transfer the batter into the pastry bag. (Standing the bag in a tall glass can help if you’re alone.)

Pipe the batter onto the parchment-lined baking sheets in 1-inch (2 cm) circles, evenly spaced 1 inch (2 cm) apart. Rap the baking sheet firmly on the counter to flatten the macarons and sprinkle poppy seeds on top of each. Let them rest at room temperature for 30-90 minutes until a skin forms. If the tops are dry and nothing sticks to your finger when touched, they are ready to bake.

Bake for 15-18 minutes. Let them cool completely before removing them from the baking sheet.

How to prepare the poppy seed chocolate lemon filling

Prepare the poppy seeds filling by heating the cream in a small saucepan. Add the poppy seeds and lemon zest. When the mixture just begins to boil, remove from heat and add the chopped white chocolate. Let it sit for a few minutes, then stir until smooth. Stir in the pieces of butter. Let the mixture cool completely before using.

Spread a bit of poppy seeds filling on the inside of one macaron shell, then sandwich it with another shell. Let the macarons stand for at least one day before serving to allow the flavors to meld.

I hope you will try these amazing macarons. If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.

For more French inspired recipes check our full collection of French Recipes.

YOU MAY ALSO LIKE:
Chocolate Macarons
Chocolate Macarons with Salted Caramel Filling
Coconut Macarons with White Chocolate Strawberry Ganache
Raspberry Macarons
Poppy Seed Macarons
Cappuccino Macarons
Chocolate Macaron Cake
Pistachio Strawberry Macaron Cake

Print

Poppy Seed Macarons

These poppy seed macarons with white chocolate, lemon and poppy seed filling are the perfect macarons for poppy seed lovers. No artificial colors are used.

Course Dessert

Cuisine French

Keyword french macarons, lemon, macarons, poppy seeds

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 38 servings

Calories 142kcal

Ingredients

• 1 cup (120g) powdered sugar
• 1/2 cup (50g) powdered almonds
• 2 tbsp ground poppy seeds
• 2 large egg whites (about 70g) , at room temperature
• 5 tbsp (75g) granulated sugar

Poppy Seed Filling

• 3/4 cup (180g) heavy cream
• 4 oz (120g) white chocolate , finely chopped
• finely grated zest of 1 lemon
• 10 tbsp ground poppy seeds
• 2 tbsp unsalted butter

Instructions

Prepare the macaron shells.

• Preheat oven to 340ºF (170ºC).
• Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1 cm) ready.
• Grind together the powdered sugar with the almond powder and ground poppy seeds so there are no lumps; use a blender or food processor. 
• Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
• Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
• Pipe the batter on the parchment-lined baking sheets in 1inch (2 cm) circles, evenly spaced one-inch (2 cm) apart.
• Rap the baking sheet a few times firmly on the counter top to flatten the macarons and sprinkle poppy seeds in top of each. Let them rest at room temperature. A skin needs to form, and it can take 30-90 minutes,depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they’re ready to bake. Bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Prepare the poppy seed filling.

• Heat the cream in a small saucepan. Add the poppy seeds and lemon zest. When the mixture just begins to boil remove from heat and add the chopped chocolate. Let sit few minutes, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
• Spread a bit of batter on the inside of the macarons then sandwich them together. 
• Let them stand at least one day before serving, to meld the flavors.

Nutrition

Serving: 1 macaron | Calories: 142kcal | Carbohydrates: 15.2g | Protein: 2.4g | Fat: 8.6g | Saturated Fat: 3.4g | Cholesterol: 11mg | Sugar: 13.9g

The post Poppy Seed Macarons appeared first on Home Cooking Adventure.

YOU MAY ALSO LIKE:
Walnut Chocolate Rolls
Homemade Cinnamon Rolls
Poppy Seed Babka
Barbeque Sweet Rolls
Chocolate Swirl Milk Bread
Twisted Cinnamon Rolls
Cinnamon Wool Roll Bread

Print

Poppy Seed and Walnut Rolls

Delicious mouthwatering poppy seed and walnut rolls, consisting of a fluffy thin dough with enough tasty filling to satisfy either poppy seeds or walnuts lovers.

Course Bread, Dessert

Cuisine Romanian

Keyword bread rolls, Christmas recipe, Easter recipe, Eastern European rolls, holiday poppy seed rolls, poppy seed rolls, traditional holiday rolls, walnut rolls

Prep Time 1 hour hour 1 minute minute

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 6 servings

Calories 2116kcal

Ingredients

Dough

• 2 1/2 pounds (1.2 kg ) flour
• 5 eggs
• finely grated zest of 1 lemon
• 4 tbsp sour cream
• 2/3 cup (135g) sugar
• 50 g fresh yeast (4 1/2 active dry yeast)
• 10 tbsp oil
• 2 cups (500 ml) warm milk

Poppy seed Mixture - for 3 rolls

• 14 oz (400g) ground poppy seeds
• 3/4 cup (150ml) hot milk
• 2/3 cup (135g) sugar
• vanilla

Walnut Mixture - for 3 rolls

• 14 oz (400g) ground walnuts
• 2/3 cup (135g) sugar
• vanilla

Garnish

• 1 egg , beaten

Instructions

Prepare the dough.

• In a large bowl, mix flour with sugar. Dissolve the fresh yeast in little warm milk and add to the flour mixture. Add eggs and rest of the milk, sour cream, lemon zest and oil and mix everything together. Knead until smooth. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until nearly doubled in size.

Meanwhile, prepare the walnut and poppy seed fillings.

• Mix ground walnuts with sugar and vanilla, and set aside.  In a separate bowl pour hot milk over poppy seeds, stir well and let cool completely. When is cool enough add sugar and vanilla and stir. 
• Preheat the oven to 150C (300F). 

How to shape and bake the rolls.

• Punch the dough down, knead, and split into 6 equal pieces. Roll each piece of dough into a rectangular, about 30 cm (12 inches) long. You can use oil if the dough is sticky. 
• Cover the dough with 1/3 of the poppy seed or walnuts mixture, leaving uncovered 1 inch on each side. Roll and place it on a greased baking sheet. 
• Beat egg and brush each roll. Bake for 40-45 minutes until golden brown. 

Nutrition

Serving: 1 roll out of 6 | Calories: 2116kcal | Carbohydrates: 251.3g | Protein: 61.4g | Fat: 102.4g | Saturated Fat: 12.6g | Cholesterol: 199mg | Sugar: 83.5g

The post Poppy Seed and Walnut Rolls appeared first on Home Cooking Adventure.

The buttery base is so soft almost melting in your mouth. The poppy seed layer is light and makes a great combination with the soft cake and oranges.

How to make orange poppy seed cake

Start by preheating your oven to 180°C (350°F).

For the cake base, use a medium-sized bowl to combine all the ingredients until well blended, resulting in a moist and sticky dough. Transfer this dough into a 10-inch (26 cm) springform pan with a removable base. Spread a layer of apricot jam evenly on top of the cake base.

How to make poppy seed mixture

Begin by bringing the milk and poppy seeds to a boil in a saucepan, stirring occasionally until all the milk is absorbed. Remove the mixture from the heat and allow it to cool.

While the poppy seed mixture is cooling, whip the egg whites until they become foamy. Then, add the butter, sugar, baking powder, flour, orange zest, and vanilla extract to the cooled poppy seed mixture. Mix everything together until well blended. Gently fold in the whipped egg whites until fully incorporated into the poppy seed mixture.

Once the poppy seed mixture is ready, pour it over the prepared cake base and apricot jam in the springform pan.

Bake the cake in the preheated oven for about 30 minutes, or until it is golden brown and set.

Once baked, let the cake cool slightly before serving. Enjoy your delicious poppy seed cake with supreme orange slices for a refreshing twist!

Hope you will try the recipe for this Orange Poppy Seed Cake and enjoy it as much as we did! If you do don’t forget to let me know and tag me on Instagram. Cheers.

If you like poppy seed desserts check our full collection of Poppy Seed Recipes.

YOU MAY ALSO LIKE:
Poppy Seed Macarons
Cheese Poppy Seed Cake
Lemon Poppy Seed Pound Cake
Strawberry Poppy Seed Layer Cake

Print

Orange Poppy Seed Cake

Orange Poppy Seed Cake - Rich and moist, full of citrus flavor and enough poppy seeds to satisfy a poppy seed lover. Buttery base and light poppy seed layer.

Course Dessert

Cuisine American

Keyword orange cake, orange poppy seed cake, poppy seed cake, poppy seed cake recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 362kcal

Ingredients

Cake Base

• 1 ¼ sticks (150g) butter
• 1 ¼ cup (160g) flour
• 2 tbsp (16g) powdered sugar
• 1 tbsp (10g) baking powder
• 3 egg yolks
• 2 tbsp (30g) sour cream

Poppy Seed Cream

• 9 oz (250g) ground poppy seeds
• 1 cup (240ml) milk
• 3 tbsp (45g) butter
• 3/4 cup (150g) sugar
• 4 tbsp flour
• 3 egg whites
• 1 tsp (5g) vanilla extract
• Finely grated zest of 1 orange
• 1 tsp (4g) baking powder
• 3 tbsp (45g) apricot jam - between layers

Instructions

• Preheat oven to 180C (350F).
• For the cake base use a medium bowl and mix all ingredients until well blended and results a moist,sticky dough.  Pur it into a 10-inch (26 cm) spring form pan (with a removable base). Add a layer of apricot jam on top of the cake base.
• Poppy seed cream. Bring milk and poppy seeds to a boil and stir occasionally until all the milk is absorbed. Remove from the heat and let it cool. Meanwhile whip the egg whites until foamy. Add butter, sugar, baking powder,flour,  orange zest and vanilla extract to the poppy seed mixture until well blended. Fold in gently the whites into the poppy seed mixture. 
• Pour the poppy seed mixture over the prepared base and jam. Bake for about 30 minutes. Serve with supreme orange slices.

Nutrition

Serving: 1 serving out of 12 | Calories: 362kcal | Carbohydrates: 30.2g | Protein: 7.4g | Fat: 24.9g | Saturated Fat: 10.5g | Cholesterol: 91mg | Sugar: 18.1g

The post Orange Poppy Seed Cake appeared first on Home Cooking Adventure.