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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Lemon Poppyseed By Chefschell
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Cakesandfrostings - Cake Lemon Poppyseed By Chefschell Post by :ebooksuppliers Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3035

Click below to download : Cakesandfrostings - Cake Lemon Poppyseed By Chefschell (Format : PDF)

Cakesandfrostings - Cake Lemon Poppyseed By Chefschell

Grease & Flour a 8 1/2 X 4 1/2 inch loaf pan or a bundt pan (6 cup)or line with parchment.

Preheat oven to 350 degrees.

3 eggs (large)
1 3/4 tsp. vanilla
3 tbsp. milk
1 1/2 cups cake flour
3/4 cup sugar
3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. grated lemon zest
3 tbsp. poppy seeds
3 sticks plus 1 tbsp. unsalted butter
1/4 cup plus 1 tbsp. fresh lemon juice
6 tbsp. sugar
2 tbsp. brandy (optional)

Whisk the eggs, milk and vanilla together in a bowl. In a large bowl whisk thoroughly the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.

Add about 1/2 of the egg mixture to the flour mixture with the butter. Beat on low speed until moist. Increase speed to high & beat for 1 minute. Scrape bowl down.

Gradually add the rest of the egg mixture and beat 20 seconds after added. Scrape all batter into in pan and spread evenly. Bake until a toothpick inserted in center comes out clean. 35 to 45 min. in bundt pan, 55 to 60 min. in loaf pan.

In a saucpan over medium heat stir the sugar, brandy, and lemon juice until sugar is dissolved. Take cake out of oven and put the pan on a rack. Poke all over with a long toothpick or wooden skewer.

Brush with half the syrup. Let cool about 12 minutes. Slide a knofe around the edges and tap the sides against counter to remove cake from pan.

Peel off parchment if using. Poke bottom side with skewer and brush with some syrup. Invert onto another rack (greased) and brush remaining syrup over the cake. Let cool on rack.Wrap tightly and let store for 24 hours before serving.
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Cakesandfrostings - Cake Lemon Pudding Chiffon Cake Cakesandfrostings - Cake Lemon Pudding Chiffon Cake

Cakesandfrostings - Cake Lemon Pudding Chiffon Cake
1 package yellow cake mix 1 package lemon instant pudding 1/2 cup cooking oil 6 eggs 1/2 cup milk 1/2 cup water Mix all together and beat at medium high speed 5 minutes. Bake in ungreased angel food pan 50 minutes at 350°. Invert to cool. Frost with Butter Cream Frosting or powdered sugar.

Cakesandfrostings - Cake Lemon Poppyseed Cakesandfrostings - Cake Lemon Poppyseed

Cakesandfrostings - Cake Lemon Poppyseed
1 cup plus 2 tablespoons oil 3 cups all-purpose flour 2-1/4 cups sugar 1-1/2 cups milk 1-1/2 teaspoons each of: salt, baking powder, vanilla, almond extract, butter extract 1-1/2 tablespoons poppy seeds GLAZE: 1 and 1/2 teaspoons each of: butter extract, almond extract, vanilla extract 1/4 cup orange juice 3/4 cup sugar