Lemon Poppy Seed Sour Cream Cakes

66
Lemon Poppy Seed Sour Cream Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup (250 mL) granulated sugar

  • 2

    tbsp (25 mL) finely grates lemon rind

  • 1

    cup (250 mL) unsalted butter, softened

  • 4

    eggs

  • ¼

    cup (50 mL) lemon juice

  • 2

    cups (500 mL) all-purpose flour

  • 2

    tbsp (25 mL) poppy seeds

  • ¾

    tsp (4 mL) baking powder

  • ½

    tsp (2 mL) salt

  • ½

    tsp (2 mL) baking soda

  • ½

    cup (125 mL) sour cream

  • Icing:

  • 1

    cup (250 mL) icing sugar

  • 5

    tsp (24 mL) lemon juice, (approx)

  • Glaze:

  • 2

    tsp (10 mL) lemon juice

Directions

In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice. In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack. Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half. Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.


Nutrition

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