I would like to make a lemon poppy seed cake-the kind that you would have in a wedding cake.
I have tried googling for a recipe and those are either baked in loaf form or bundt.
Can I take one of those recipes and bake it it a round pan?
I don't mind if it is a scratch recipe or a doctored mix. I'm easy.
TIA
Take your favorite white/yellow cake recipe, add a bunch of poppy seeds and grated lemon zest.
Hi! Here's my favorite - the recipe says to bake in a bundt pan but I always do it in a regular round pan.
Lemon cake mix (I use DH)
Instant vanilla pudding mix - 4 serving size
1/2 cup oil
4 eggs
1 cup water
1/4 cup poppy seeds
Put all ingredients in bowl. Beat slowly to moisten. Beat on medium for 2 minutes. It's absolutely wonderful with caramel icing!!
cherrycakes,
Thank you for the recipe. Ohh, caramel icing...I never would have thought of that combination!
I had been wondering if you could bake in regular pans if the recipe said either bundt or loaf pan, (like for pound cake).
I do it often. Maybe I shouldn't but I've never had a problem! I just bake the cakes according to the usual baking time for the size of pan that I'm using. Let me know if you'd like the caramel icing recipe too! It's my husband's favorite cake/icing combo!!
My question is that some recipes call for lemon juice...does it mean from the bottle or the lemon????
Okay, here's the Caramel Icing recipe:
1/2 cup brown sugar, packed
3 tbsp. cream or milk
1/4 cup butter or margarine
1 1/2 cups powdered sugar
Heat brown sugar, cream and butter in medium saucepan until it boils. Boil for 2 minutes. Remove from heat. Cool.
Add icing sugar. Beat until smooth. Add more milk or icing sugar until spreading consistency. Makes about 1 1/3 cups.
I usually double or triple the recipe if I'm icing a 9 inch 2 layer cake. It will smooth out using the Viva method but it won't get as perfectly smooth as buttercream. I have a cake in my photos (Grandpa's cake - light brown with blue and yellow flowers) if you want to see how smooth it can get. It is wonderful with the lemon poppy seed cake!!
Wow-it does get smooth.
How did you ever come up with that flavor combination?
BTW, I'm doing this for my dd's boyfriend who will be turning 21 next month.
Thank you again for the recipes.
1 box white cake mix
1 cup flour
2/3 cup sugar
1 box lemon pudding
1/2 t salt
2 heaping tbsp poppy seeds
4 eggs
2 tbsp veg oil
2/3 c water
2/3 c lemon juice
zest of 2 lemons
1 cup sour cream
This cake is incredibly moist and goes well w/sour cream icing.
Okay, here's the Caramel Icing recipe:
1/2 cup brown sugar, packed
3 tbsp. cream or milk
1/4 cup butter or margarine
1 1/2 cups powdered sugar
Heat brown sugar, cream and butter in medium saucepan until it boils. Boil for 2 minutes. Remove from heat. Cool.
Add icing sugar. Beat until smooth. Add more milk or icing sugar until spreading consistency. Makes about 1 1/3 cups.
I usually double or triple the recipe if I'm icing a 9 inch 2 layer cake. It will smooth out using the Viva method but it won't get as perfectly smooth as buttercream. I have a cake in my photos (Grandpa's cake - light brown with blue and yellow flowers) if you want to see how smooth it can get. It is wonderful with the lemon poppy seed cake!!
That icing sounds INCREDIBLE! I have to try it. Do you think it would go well on a spice cake??
I wish I could take credit for these recipes but they come from the Company's Coming Cakes cookbook. Anyway, I looked at their spice cake recipe and they suggested to use the Caramel Icing for it so I would think that would be a great combo too.
By the way, you have all helped me decide what cake to make next - it really is the yummiest cake combo that I have in my repertoire!!
mandyloo,
Thank you for the recipe. I didn't get a notice that there were any more responses.
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