Lemon Poppyseed Cake For Two - Glen And Friends Cooking

[@doveandolive1153]

Loving the cake for two recipes!

[@jamesellsworth9673]

I LOVE these varied cake-for-two recipes. We have been making one or another of them for several weeks.

[@jhdeval]

This is the kind of episode that keeps me coming back. So many cooking shows are edited to a point that makes the cook look perfect and I know that isn't real. Hell I made jambalya the other day and forgot the beans. You forgetting if you put the lemoncello in just gives me as much laughter as it did for you. Thank you.

[@valfletcher9285]

Joseph, Dont feel bad. I live in Louisiana. We don't put beans in jambalaya. It is unheard of. Really. Jambalaya is basically Cajun chicken and sausage and rice just way way way better.

[@joannesmith2484]

@@valfletcher9285 Yes, I've never heard of beans in jambalaya.

[@jrkorman]

Actually he forgot he put in the limoncello - I liked his comment; "I'll find out when I go to edit this"

[@CarlosChSa]

Hey may not have the biggest audience, but I feel he does have one of the most loyal, he definitely has something that no other channel has.

[@GypsyWomanWindy]

I had to pause half way through , ran to the my pantry to make sure I had everything , even grabbled the Limoncello out of the freezer. Runs back to computer finish watching and now I have one in my oven. I love these cakes for 2 , perfect for just me and my hubby!

[@figmo397]

This is going to be really helpful when I'm staying with my mother for six weeks.

[@llchapman1234]

Yay! Love your "for two" recipes. Thanks for another tasty one.

[@BRIGGS2710]

You had me at lemon. : )

[@joshuagies4900]

That looks great!

[@meglamerato4251]

I love the dessert for 2. Just enough. Thank you!

[@EastSider48215]

Loving these cakes-for-2 episodes!

[@hotlavatube]

Sounds yummy. Speaking of limoncello, I recently found Donal Skehan's recipe for limoncello cake which is flourless, using mostly ground almonds and polenta. It turned out really well.

[@valfletcher9285]

Glen, I use a cookbook from the 1940's Alice Bradley's Menu Cookbook because all recipes are for 4 people without any waste. I love recipes for smaller portions now that it is just me here and a drop in visitor for coffee. I half or even quarter many recipes but it is not easy to do so with baking. Thanks so much!

[@vlmellody51]

There are just we two adults in our household and a cookbook I increasingly rely on is "The Complete Cooking for Two Cookbook" by America's Test Kitchen. It's thick and a bit cumbersome, but the recipes are clearly laid out. It's spiral bound, so the pages lie flat. So far, every recipe has turned out very well and they even look like their pictures.

[@doughmestic-bliss]

Been loving lemon cakes lately so this will be great, 6" is the perfect size.

[@superstar5123]

ayo?

[@FaeAstray]

"It's just one of those days" It's ok, I have those days a lot 😂 This was wonderful to watch! I've got an idea for something now, thank you!

[@annehall2591]

Looked good...if anything, certainly entertaining!!

[@ThomasP92]

Another fantastic video by such a genuine creator. Please don't change Glen! :) Apologises if you've answered this previously but I just wondered how many people are involved in these videos being created, is it just you Glen? They're fantastic and I get excited everything I see a notification. Hope you're both doing well!

[@JerryB507]

It's just Glen. By trade he is a commercial film maker focusing on food commercials for the most part. Which is why he has all those wonderful toys. Julie did a fair number of segments back when they were still using their home kitchen for the shoots.

[@sanachanto]

I encourage anyone so inclined to give orange and poppyseed a try! I think I like the flavor profile even more than lemon and poppyseed

[@snowsam6563]

My Baba would have loved this recipe, although she did make her own poppyseed cake, geez, what was it with her and poppyseeds, lol.......ty Glen this brought me back to a great memory !

[@ninabarlevypsy.d.6071]

This looks wonderful! Thanks so much!!!

[@jeffmorse645]

I'll save this for next winter when my Meyer lemon tree has new lemons on it. Always looking for a way to use them.

[@maryjordan7649]

Growing up this was a cake my aunts baked alot. Always loved it and it brings good memories. They even made a lemon glaze sometimes!😊

[@robine6337]

A cake like this won the Betty Crocker bake off years ago with blueberries on the top center. I used to make it all the time for events

[@chewbaccazulu5908]

Yes! More 6" cake recipes please

[@jrkorman]

Agree totally. My wife and I are retired and rarely need to bake larger cakes and such. This recipe is a perfect size.

[@williamfotiou7577]

Awesome recipe. I'll be making this tonight. Thanks

[@LeesaDeAndrea]

Lemon poppyseed is my favorite kind of muffin.

[@quinlan6968]

This looks so good!

[@seanferguson5460]

I have a favourite muffin book which has given me thoroughly satisfying results -- except with the lemon poppyseed muffins. They taste like butter muffins with a little bit of lemon. I've tried halving the butter and doubling the lemon and adding zest...still butter muffins. Other than giving up, what can I do? The lemon jello (?) you showed at the end of the vid looked promising.

[@TheMimiSard]

The most common division of flour types in Australia that I see is simply plain flour and self-raising flour. If I look at Coles Online, I can see one brand that subdivides their flour into types of uses like cake, pastry and pizza, but the rest are things like whole wheat flours and non-wheat flours like cornflour, tapioca, coconut, almond, chickpea, buckwheat, and polenta.

[@kathrynkabara9861]

Love it! You guys are so real and fun! I think we all need to have video we could replay to see how many cups we added or what we did. I know I could when I get distracted. 🤪 My husband loves lemon and poppyseed so this is just the right size! 🤫 I'll try it too!😄

[@janetdupree6353]

I agree and plan to add a smidgen of lemon extract. I hope that will “brighten” up the lemon 🍋 flavor.

[@tissuepaper9962]

Limoncello is almost exactly the same thing as lemon extract. If you want "brightness" add something acidic, the lemon extract isn't really going to give you that. You could add more lemon juice but then there might be too much water in the cake, try using citric acid. You can get it in the baking aisle of most grocery stores now.

[@CDMatt94]

Sounds great 👍

[@michaelstasyszyn8857]

Lemon Poppyseed is one of my all time favorite cakes. Wife knows that's my bad day fix. 😂

[@imdanhoover]

can't go wrong with limoncello..reminded me it's time to make more...

[@Jeffeffery9]

Hi there -- what a great recipe! I can't wait to try it out. At least in the US, cake flour and pastry flour are sold as separate items. I've never heard of a cake and pastry flour. Neat! Here, cake flour develops the least amount of gluten, then pastry flour, then all purpose. Bread flour produces the most gluten. Cheers!

[@tammiejarrell8414]

I would love your recipe for limoncello. Looking for a decent recipe. Thnaks

[@tissuepaper9962]

Step 1: Put lemon peels in a jar with neutral hard liquor. Step 2: there is no step 2.

[@virginiaf.5764]

Experimenting on the fly without worry .... that's why I love your channel.

[@NRajah]

In the UK we get plain and self-raising flour. Then there are specialty flours for bread, pasta etc. Bread flour also comes with options for brown, wholemeal, rye, etc, etc etc there's loads of options. And then there's gluten free variants and rice flour.

[@jrkorman]

So we tried this recipe this evening. The taste is awesome. Not having limoncello I used vanilla and a few drops of lemon extract. Mine didn't rise as much as Glen's and was a bit dense so I'm wondering if the amount of baking power is low or I might have to replace mine. Had to buy a small cake pan, but that's ok because it'll get used.

[@bigdaddybry]

Does anyone remember the canned Solo poppy seed stuff? My dad used to make those cakes. This looks great and I'll definitely try it

[@anthonymccarthy4164]

My only suggestion would be to show how to cook it in a toaster oven, that's the reason I make 6 inch cakes. Uses a lot less energy, creates a lot less heat in the kitchen and it dissipates faster.

[@bokkenka]

@@signalfire6 -- Don't use an LED or compact fluorescent bulb! :)

[@JeanDowdle]

@@bokkenka😃😅🤣🤣🤣😋

[@skip123davis]

i don't bake, but i just might consider making this.

[@steb3536]

Cant go wrong with limoncello

[@markiangooley]

Both my Mom and my Dad were from Eastern Europe and both were fond of poppy seeds, especially a sugary poppy seed filling. One of Mom’s relatives was very allergic to poppy seeds - and so am I. Eating even one causes me discomfort at least, often relieved somewhat by vomiting. Everyone else on both sides of the family: big fans of poppy seeds.

[@annharper8342]

Wow, lemon delicious. Love that easy glaze. Great series cake for two. Do we meals for two on the horizon ?

[@tuniemert]

Jules suggesting this cake could be for 6 is the least relatable comment I’ve ever heard 🤣 Thanks for sharing, can’t wait to make this. Maybe I’ll just go ahead and give it a go without poppyseed.

[@frankieschewtoy]

You had me at lemon.

[@shessassy]

In New Zealand, we have plain flour or high-grade flour!

[@jonahturner2969]

I make a very similar cake with cointreau!! Gateau angevin

[@mrmrswalterjobjr4188]

Looks delicious

[@ChristianJull]

For those looking for the limoncello link: kzbin.info/www/bejne/Zn6tZX2Hfp1nisU

[@Meggs23]

Grilling?... Glen I've been watching for some time. Love your videos! I was hoping you would do more grilled and smoked recipes this summer? I really miss your clear techniques in that vein. Hoping to learn more from you.

[@alanblott4559]

I was told by a bakery manager once that they loved poppy seeds on bread. They cover up mouse droppings. Food for thought.

[@hildajenkins9497]

No cake and pastry flour in the UK. We have plain flour (probably all purpose flour in USA), and self raising flour. I expect self raising flour would be the one to use for this cake. It looks good by the way.

[@pattynabozny1503]

Hilda Jenkins, don’t substitute self-raising flor for cake or pastry flour. Self-raising flour has leavening agents added. Use regular flour instead.

[@sbender3787]

I never use vanilla with baked lemon products, it totally negates the lemon. I might consider using it with orange because of the "Creamsicle " factor.

[@spencedexter8342]

Hmm good to know, will keep that in mind thnx

[@rabidsamfan]

Looks yummy!

[@redoorn]

when making a smaller cake recipe like this one, is it just a matter of dividing the amounts or are there other factors involved?

[@tommycarroll551]

watch cake depth and time in oven. Muffin Pan?

[@tissuepaper9962]

The tricky part about dividing or multiplying a cake recipe is getting the time and temperature right. It's all about the size/shape of the vessel you're baking in. Paradoxically, a thinner cake needs a higher temperature and a thicker cake needs a lower temperature.

[@Ozrichead]

Are poppy seeds commonly used for sweet applications? Here in Sweden poppy seeds are used a lot on sandwich bread and hamburger buns but never for cakes or desserts.

[@virginiaf.5764]

Poppy seed and lemon are a favorite combination in muffins and quick bread. There are Easter European desserts that have poppy seed filling, like Kolache (I think that's how it's spelled). But they are used in savory applications here as well. Mixed with sesame seeds and used as a popular bagel topping.

[@joantrotter3005]

I can only ever remember eating them in dessert!

[@tissuepaper9962]

@@joantrotter3005 don't forget about everything bagels.

[@wiltchamberlain9920]

So, I want to try these. However, I don’t have a 6” cake pan. I did recently get a muffin tin, though. Anyone recommend a starting place for time/temp for that?

[@EastSider48215]

350°F for about 15-20 minutes if you have regular muffin tins. Fill them no more than 2/3 full. I’d use cupcake liners and you should get 4-6 cupcakes.

[@COWELLGIRL]

Beautiful

[@retrofuturistic8]

I recently made lemon cookies. Tasted one and thought: Too bland. Needs icing. So I made a lemony icing of powdered sugar and limoncello, adding the amount of limoncello necessary to get the thickness I wanted (which, for a cookie, is thicker since you want the icing to sit on top of the cookie and not roll off). The limoncello brought the right among of lemony zing to the icing. So, yes, limoncello in the glaze, by all means.

[@brentwhite5075]

How much poppy seed u use . Want mine to have the consistency your does . Got yo order poppy seed only how much do I need . Oh tgeir is washed and unwashed poppy which I need for best flavor . Only had one piece of lemon poppy cake it was absolutely wonderful. Using ur recipe.

[@rettaconnelly3913]

Hi Glen. Thanks for the recipe. Are your measuring cups different from the ones used in the US? I thought I remember you saying that.

[@applegal3058]

I do believe they are. I think our cup size is 250 mL. There's such a small difference that I don't bother trying to figure out of my different measuring cups are American or Canadian lol

[@tissuepaper9962]

A US cup is 237 mL, a metric cup is 250mL. Pretty much a negligible difference at the scale of home cooking.

[@jaw2112]

Would Orange work instead of Lemon?

[@joantrotter3005]

Try coconut rum in the icing or frosting if you go with orange. I did that combination with my banana garbanzo bread awhile back when we were out of lemon juice. Vanilla was good with the lemon, and orange. Coconut and lemon was weird though, somebody else might enjoy it?

[@jaw2112]

@@joantrotter3005 Cheers!

[@yvonnerogers6429]

👍🏻

[@matthewcoll9845]

Glen, I notice the Fleur-de-lis Cookie Cutter on your refridgerator. Is that a nod to french heritage or were you active in the scouts as a youth? Love your show as always, cheers. Matthew Coll

[@GlenAndFriendsCooking]

My own French / Québécois family heritage

[@meganpopple9100]

I never find a lemon cake of any sort to have enough lemon flavor. I like it to punch me in the face with lemon.

[@virginiaf.5764]

Yes! Lemon abuse ... yum.

[@lukerichards22]

On flours: here in the UK you don't often see cake flour as a thing. We tend to have 3 flour types: plain, self raising and bread. All cake recipes I've ever seen either call for plain flour + rising agent Self Raising Flour. What is cake flour?

[@jrkorman]

A very finely ground soft wheat flour. Doesn't have as much gluten either as I understand.

[@Stranden]

I'm not really too stuck up on organic stuff, but for lemon zest it would be nice to use organic lemons. Lemons are sprayed full of chemicals and the thick skin absorbs it all. If you use the juice only it does not matter. But for zest, use organic citrus fruits.

[@superstar5123]

Any evidence to back your claims

[@FairyChild_For_Freedom-Justice]

Hmm cake for two I wonder if this could be made into a keto friendly cake almond flour or oatmeal flour instead of regular flour

[@valfletcher9285]

I do not know if this would work for you but a great cake is Nigella Lawson's almond flour orange cake. It is really fun too. Super easy. Different!

[@joantrotter3005]

Try almond and coconut.

[@FairyChild_For_Freedom-Justice]

@@joantrotter3005 at what ratio

[@tissuepaper9962]

For cakes you can replace the wheat flour with basically whatever you want. You don't need the gluten (in fact, you normally have to do everything you can to *avoid* developing the gluten when you make a cake with wheat flour). Almond flour would be good because it has a good flavor for desserts, oat flour would probably give you a texture that's closer to the original. Try mixing almond and oat flour 50-50. If you end up with a cake that's too dense, add some chemical leavening (e.g. a half teaspoon of baking powder).

[@dthstrr2]

Here's the limoncello recipe mentioned kzbin.info/www/bejne/Zn6tZX2Hfp1nisU

[@vdubboy85225]

Glen is so busy working on the plane, he forgot he added booze to the drizzle. Too cute. Love the recipe.

[@carychiasson9834]

Glen was funny, I was saying on my end. Yes Glen you put the lemon chello in the cake and the glaze. You can't hear me through the computer

[@Spiralem]

the limoncello used here looks different in the recipe video 6 years ago. is it because sugar syrup not added to it?

[@IsaacIsaacIsaacson]

We don't have cake flour at all in Australia. In fact, its illegal apparently.

[@janetdupree6353]

I am sure regular, all purpose, flour will be fine. Perhaps it has a different name in AU, “low gluten”.

[@Default78334]

Because it's bleached?

[@IsaacIsaacIsaacson]

@@Default78334 yes

[@Travybabe]

Lighthouse brand. Coles and Woolworths stock it. It’s labeled cake, biscuit and pastry flour.

[@johnmirbach2338]

🤓👌👍✌️🖖😎

[@dextardextar]

oh yes please

[@metal123498]

kzbin.info/www/bejne/Zn6tZX2Hfp1nisU The limoncello episode he was talking about

[@janetdupree6353]

I just added poppy seeds and a lemon to the grocery list. I am surprised your cake did seem to rise very much.

[@tissuepaper9962]

There is no leavening in the cake, so it doesn't rise at all. If you want a fluffier cake you should use some baking powder, maybe 1/2 or 1/4 teaspoon, and use a deeper cake pan so nothing overflows in the oven.

[@HerrWayne45]

For once in my life I am Very early

[@Taylor101310]

Limmoncello Video: kzbin.info/www/bejne/Zn6tZX2Hfp1nisU

[@MrHymanz]

Since Glen forgot the limoncello vid: kzbin.info/www/bejne/Zn6tZX2Hfp1nisU

[@TheLastPhoen1x]

For two? I'd wolf down two of those by myself.

[@practicailsuccinctreflection]

when she calls 6 inches tiny 😢

[@dhinds5927]

You put lemoncello in the glaze....

[@bkfacs]

I had to find out how to make the limoncello! I don’t like it too sweet either. Here’s the link: kzbin.info/www/bejne/Zn6tZX2Hfp1nisU

[@bokkenka]

I still don't understand poppy seeds in lemon cake... Seems to me like all they do is add something that gets stuck between your teeth.

[@pankajbhatt919]

I think you are mistaken... Poppy seeds are never this dark. Are you using something else ? As Poppy seeds are a banned commodity . Please let me know.🙏

[@GlenAndFriendsCooking]

Definitely poppy seeds - they aren’t banned here in Canada.

[@virginiaf.5764]

@@GlenAndFriendsCooking Or in the USA.

[@bevintx5440]

Poppy seeds are very dark. If you are unable to obtain them in your country, then I found the following substitutes online: Black sesame seeds: dark and crunchy. Can toast them first. Toasted white sesame seeds: not as crunchy as black sesame seeds, so necessary to toast them. Won’t be as dark or taste the same. Chia seeds Nigella seeds: hard to get in some places. Flax seeds: crunchy, but different flavor and color.

[@Tala_Masca]

You forget the link to the limoncello video ( no problem! Don't worry.) So for the people who forgot they wanted to look up that one, kzbin.info/www/bejne/Zn6tZX2Hfp1nisU )

[@woodchuck9]

🫶

[@hextatik_sound]

For two? Lol! That's easily for four or five persons.

[@PlayaSinNombre]

Hobbit loaf!