Best 2 Ina Garten Lemon Poppyseed Cake Recipes
Are you a fan of lemon poppyseed cake? Searching for that perfect balance of zesty lemon and crunchy poppy seeds? Look no further! In this article, we will guide you through the process of creating the best homemade lemon poppyseed cake, inspired by the renowned chef Ina Garten. With step-by-step instructions and a few helpful tips, we'll help you whip up a delectable cake that will impress your taste buds and leave you craving more. Get ready to embark on a culinary journey as we explore the secrets of making this classic dessert.
Here are our top 2 tried and tested recipes!
INA GARTEN LEMON POPPYSEED CAKE
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
Tips:
- Using cold butter or shortening will help create a flaky and tender cake.
- Creaming the butter and sugar together until light and fluffy incorporates air into the mixture, resulting in a lighter and more voluminous cake.
- Adding the eggs one at a time and beating well after each addition helps to emulsify the batter and prevent it from curdling.
- Be careful not to overmix the batter, as this can lead to a tough cake. Mix just until the ingredients are well combined.
- For a moist cake, use buttermilk or sour cream instead of regular milk. The acidity in these ingredients helps to tenderize the cake and keep it moist.
- Adding lemon zest and poppy seeds to the batter enhances the flavor and texture of the cake.
- Baking the cake in a loaf pan or bundt pan creates a more evenly baked cake with a tender crumb.
- To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
- Allow the cake to cool completely before frosting or glazing. This will help the cake to set properly and prevent the frosting or glaze from melting.
Conclusion:
Ina Garten's Lemon Poppyseed Cake is a classic recipe that is sure to please everyone. With its moist texture, tangy lemon flavor, and crunchy poppy seeds, this cake is perfect for any occasion. Whether you're serving it for dessert, a snack, or a special occasion, this cake is sure to be a hit.
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