Poppy seeds have been used in food since before biblical times. Don’t worry about the opium content. Opium is contained in the seed pods of the poppies, and not in the seeds themselves.
Lemon and poppy seeds are a popular pairing in muffins, waffles, and cake. I made a batch of Lemon-Poppy Seed Waffles for Sunday breakfast last weekend, and froze what was left to reheat later in the week. They can be popped into the toaster, or heated on a baking sheet in a 200°C (400°F) oven until hot and crisp.
Lemon-Poppy Seed Waffles
adapted from Cuisinart Instruction and Recipe Booklet
- 500 mL (2 cups) unbleached all purpose flour
- 30 mL (2 tbsp) yellow cornmeal
- 30 mL (2 tbsp) granulated sugar
- 15 mL (1 tbsp) poppy seeds
- 3.75 mL (¾ tsp) baking soda
- 3.75 mL (¾ tsp) kosher salt
- 625 mL (2½ cups) buttermilk (see Note below)
- 2 large eggs
- 15 mL (1 tbsp) grated lemon zest
- 5 mL (1 tsp) fresh lemon juice
- 5 mL (1 tsp) pure vanilla extract
- 150 mL (⅔ cup) vegetable oil
Combine all dry ingredients in a large mixing bowl; whisk until well blended.
In either a large measuring cup or separate mixing bowl, combine the remaining ingredients and whisk to combine. Add the liquid ingredients to the dry and whisk until smooth.
Preheat waffle maker according to manufacturer’s instructions, and add the appropriate amount of batter. Bake until waffles are crisp and golden, and steam stops. Repeat with remaining batter.
Keep waffles warm until serving time by placing on a rack fitted into a baking sheet in a warm oven (95°C/200°F).
Makes 6 large waffles.
Note: Can substitute for the buttermilk with an equal amount of regular milk, soured with the addition of vinegar. For each cup of soured milk, spoon 15 mL (1 tbsp) of vinegar into a measuring cup, and stir in enough milk to equal 250 mL (1 cup). Allow to stand for 5 to 10 minutes.
These delicious mini bundt cakes feature lemon and poppy seeds as well. Make them up to 3 days in advance.
Lemon Poppy Seed Bundts
From Hession, Julie Anne: ”Beautiful Bundts: 100 Recipes for Delicious Cakes & More.” Robert Rose Inc., Toronto, 2017.
- 500 mL (2 cups) sifted cake flour
- 2 mL (½ tsp) baking powder
- 2 mL (½ tsp) baking soda
- 2 mL (½ tsp) salt
- 375 mL (1½ cups) granulated sugar
- 150 mL (⅔ cup) vegetable oil
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 30 mL (2 tbsp) poppy seeds
- 30 mL (2 tbsp) grated lemon zest
- 60 mL (¼ cup) freshly squeezed lemon juice
- 125 mL (½ cup) buttermilk
- 1 recipe lemon glaze (recipe follows)
Preheat oven to 180°C (350°F). If using a dark pan, preheat to 160°C (325°F).
Spray two 6-cake mini Bundt pans with baking spray.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a stand mixer bowl, beat sugar and oil on medium speed for 2 minutes. Beat in eggs and egg yolks, one at a time. Add poppy seeds, lemon zest and lemon juice; beat for 2 minutes.
With the mixer on low speed, alternately beat in flour mixture and buttermilk, making three additions of flour and two of buttermilk, and beating until incorporated. Fill each prepared pan half to two-thirds full with batter, smoothing tops.
Bake in preheated oven for 20 minutes or until a tester inserted in the centres comes out clean. Let cool in pan for 10 minutes, then carefully invert cakes onto a wire rack to cool completely.
Spoon glaze evenly over Bundts, letting it drip down the sides. Let glaze set for at least 15 minutes before serving.
Makes 10 to 12 mini Bundts
Adapted from Hession, Julie Anne: ”Beautiful Bundts: 100 Recipes for Delicious Cakes & More.” Robert Rose Inc., Toronto, 2017.
- 750 mL (3 cups) sifted icing sugar
- 5 mL (1 tsp) grated lemon zest, optional
- 60 to 75 mL (4 to 5 tbsp) freshly squeezed lemon juice
In a medium bowl, whisk together sugar, lemon zest (if using) and 60 mL (4 tbsp) lemon juice until smooth. Whisk in more lemon juice if necessary, 5 mL (1 tsp) at a time, until glaze is thick but pourable.
Margaret Prouse, a home economist, can be reached by email at firstname.lastname@example.org.