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Cake mix seeds

Yellow Cake Mix Lemon Poppy Seed Bundt Cake

Spring is coming! Spring is coming! If I say it enough times, maybe it will be true. This Easy Lemon Poppy Seed Cake recipe is lemon perfection. Plus, its quick as a bunny to mix up! (You see what I did there? So clever, I know.) I’ll be making this for Easter this year. It’s the perfect centerpiece and a total hit!

Hints of Spring make me crave those lemons

As soon as we have a warm day here in Denver, I’m immediately craving light, citrusy recipes. Never mind that there’s snow in the forecast for the next week. Today is warm and I’m soaking it all in with my favorite Lemon Poppy Seed Cake recipe. This originally came from my mom and I didn’t change a thing. It’s so easy to throw together and so incredibly delicious.

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starting with a box mix for the win!

Making cakes that start with a box mix is my new favorite. It gives you a great, flavorful base to start with, and is easy to increase the wow factor! Most importantly, it saves us all some time, right? Desserts that come together quickly can make entertaining more fun and relaxing. Plus, this Lemon Poppy Seed Cake is pretty enough to be a centerpiece for Easter or any Spring or Summer gathering!

More Cake Mix Cakes that take the Cake!

Here are a few more recipes that start with a box cake and become something that really stand out!

Can I make this cake Gluten Free?

I’m so glad you asked! Yes, you can! We love the King Arthur Flour Yellow Cake Mix, which we use in the Gluten Free Vegan Pineapple Upside Down Cake recipe. The texture and rise are great! Most people cannot tell its gluten free.

Why Bundt Cakes are awesome

I love Bundt cakes for a few simple reasons. First, the shape is beautiful. It makes a simple cake look fancy and unique. Second, they typically come with that soft, dripping frosting down the sides, and it’s my favorite. Mostly because I often find buttercream and cream cheese frosting to be a bit overwhelming for me. (I realize I’m in the minority there.) Last, It bakes up more evenly than a traditional two or three-tiered round cake. No troublesome dipping in the center, or difficulty removing and stacking.

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I have this bundt cake pan (they don’t sell the exact one anymore, but this is closest) by Nordic Ware and I LOVE it! I’ve used it for over 8 years now and it bakes a perfect bundt every time. I also have this mini bundt pan and it makes the cutest individual little bundt’s, with the same effort as making a single bundt.

To make this lemon poppy seed cake, simply…

Preheat the oven to 350°F. Liberally grease and flour a bundt pan. Set aside.

Using a stand mixer fitted with the whisk attachment, combine all cake ingredients and mix on medium-high for 3-4 minutes.

Pour batter into the prepared bundt pan and bake on the center rack for 45-55 minutes, until the top bounces back and is a medium brown.

Remove from oven and allow to cool in the pan for 15 minutes, then turn upside down onto a cake plate.

Mix up the glaze ingredients and pour over cake once completely cooled. Enjoy your (crazy easy) masterpiece!

Seed Cake Recipe For Your Unexpected Party

As the husband of the woman running this site, I am occasionally allowed to get a recipe posted. Allow me to offer “The Seed Cake”.

I want to thank my wife for allowing my ‘geek’ to proudly go forth with this post. I will admit, this is a bit nerdy, but what’s wrong with a little fun from time to time?

Some called for ale, and some for porter, and one for coffee, and all of them for cakes . . . A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones . . . ‘And raspberry jam and apple-tart,’ said Bifur. ‘And mince-pies and cheese,’ said Bofur. ‘And pork-pie and salad,’ said Bombur. ‘And more cakes — and ale — and coffee, if you don’t mind,’ called the other dwarves through the door. ‘Put on a few eggs, there’s a good fellow!’ Gandalf called after him, as the hobbit stumped off to the pantries. ‘And just bring out the cold chicken and pickles!’” An Unexpected Party, The Hobbit, by J.R.R. Tolkien.

As a fan of anything “Lord of the Rings” and “The Hobbit”, one of the things that interested me the most was the Hobbit’s fascination with comfort and food. Their lives were intertwined with it so much that even in the midst of their harrowing adventures they would interject comments regarding both (“‘So you’ve come on this little expedition too? Where do we get bed and breakfast?’”).

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It’s funny, but it also demonstrates how much Tolkien’s memories of the food he grew up eating in Warwickshire village in the late 19th century impacted him. So much so, that the Shire’s way of life and outlook on life in some ways mirrored his early life. And I wanted to sample it! I mean, how cool is that? To literally take a bite of history!

In “The Hobbit” several dishes are mentioned. But I was pretty sure that my wife, the one who runs this blog, was not going to be down with whipping up a Pork Pie just yet, so I settled on Bilbo Baggin’s Seed Cake. I had never even heard of such a thing outside of the books, so I was VERY interested in making and tasting it.

To The Recipe

The recipe is adapted from A VERY GOOD SEED-CAKE: 1861, From Mrs. Beeton’s ‘Household Management’

Pre-heat the oven to 350F.

Prepare a greased, 8″ round cake pan – with the base lined with greaseproof or silicone paper (if it needs it). We used (4) 4 1/2″ springform pans for ours.

Beat the eggs in a medium-sized bowl with a whisk. Then in another larger bowl, cream the butter and sugar together until the mixture is pale and fluffy, then gradually whisk in the beaten eggs a little at a time.

When all the eggs, sugar, and butter has been mixed, whisk in the caraway seeds, ground mace, and ground nutmeg, then lightly fold in the sieved flour.

Then add the brandy, stirring it in.

Lastly add just enough milk (or cream) to loosen the mixture and give the cake batter a good ‘dropping’ consistency (this means the mixture is neither wet nor dry, but will drop off a spoon when tipped).

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At this point, spoon the mixture into the prepared cake tin. Level off the surface with the back of a spoon and then finally sprinkle the brown sugar all over the top.

Bake the seed cake in the center of the oven for about 30 to 40 minutes, or until a toothpick comes out clean. If using a 9″ springform pan bake 40 to 50 minutes.

Cool in the pans for 10 minutes, then turn out onto a wire rack to cool further.

This seed cake will taste even better after a day or two, so wrap it in foil or baking parchment and keep it in an airtight container. It will keep for several days.

In the end, I will heartedly exclaim “AMAZING!”. I had never tasted anything quite like it. It went very well with my iced coffee.

The caraway seeds gave it a nice licorice flavor, and it was not overly sweet.

It transported me back in time where I could imagine the world less frantic. A world where people sat back and enjoyed the company of others over some cakes and tea.

I very much enjoyed this recipe and yes, I would make this again. You never know when an unexpected party might show up at your door.

Seed Cake Recipe

Seed Cakes

Seed Cake – Seed cake is a traditional British cake flavored with caraway and/or other flavorful seeds. Moist, tender, and just sweet enough to pair perfectly with tea.