Preheat oven to 350 degrees. Grease 9-inch square baking pan. In large bowl, beat sugar and margarine at medium speed of electric mixer, scraping bowl often, 1 to 2 minutes until light and fluffy ...

Stewart captioned her post on April 30, “Brighten up your day with this citrusy, tangy sheet cake. The orange and poppy seed cake includes orange zest, sour cream, poppy seeds, and vanilla paste ...

Add half the poppy seeds and half the sour cream to each. Set aside. Use an electric mixer to beat 125g of the butter, 150 g of the sugar and half the orange rind until pale and creamy.

Exploding with citrus flavor, these glazed Orange Poppy Seed Muffins are super moist sweet treats with a nutty crunch from poppy seeds. They are bright and cheery and topped with a sugary orange glaze ...

500 gms butter. 350 gms caster sugar. 80 gms poppy seeds. 5 gms nutmeg. 1 lemon, juice and zest. 2 oranges, juice and zest. 6 eggs, separated. 250 gms plain flour ...

While the cake is baking, prepare the candied citrus. Cut the oranges and lemons into slices about 4mm thick. Place 250g of the sugar in a heavy-based frying pan with 80ml (⅓ cup) water.

Poppy Seed Cake. The banana, sour cream, and oil in this cake create a wonderfully soft texture, while the subtle spices and ultra lemony icing take it to the next level.

The cake was inspired by the poppy seed rolls — called makivnyk — Simkhovich grew up eating and fits into her mission to bring Slavic and Eastern European cuisine to New Orleans food lovers.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 12 to 16 servings. 1 3/4 cups all-purpose flour> 1 teaspoon baking powder> 1 teaspoon baking soda> Butter the bottom ...