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Category: Cakes
Prep Time: Cook Time: Total Time:
2 large eggs, plus 1 egg yolk, at room temperature
3/4 cup plus 1 tablespoon sour cream (divided)
1 3/4 teaspoons vanilla extract
2 1/2 cups cake flour, sifted into cup and leveled off (or 2 cups plus 3 tablespoons all-purpose flour
1 1/4 cups superfine sugar [I used regular granulated]
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 teaspoons loosely packed finely grated lemon zest
1/3 cup (1.7 ounces) poppy seeds
14 tablespoons (1 3/4 sticks) unsalted butter, softened
Lemon Syrup, recipe follows
Preheat oven to 350 degrees (325 for dark pan). Grease and flour 10-cup fluted metal or plain tube pan (I used a bundt pan) or coat with baking spray with flour (Baker's Joy).
In medium bowl, whisk eggs, yolk, 1/4 cup sour cream and vanilla. In electric mixer with flat beater, mix flour, sugar, baking powder, baking soda, salt, lemon zest and poppy seeds on low speed for 30 seconds. Add butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Raise speed to medium and beat 1 1/2 minutes. Mixture will lighten in color and texture. Scrape down sides of bowl.
Starting on low speed, gradually add egg mixture in 2 parts, beating on medium speed for 30 seconds after each addition. Scrape batter into prepared pan and smooth top. Bake 45 to 55 minutes until cake tester comes out clean and cake springs back when lightly touched. Cake will shrink from sides after removal from oven. Shortly before cake is done, make Lemon Syrup.
Place cake on wire rack, poke all over with thin skewer and brush with about 1/3 of syrup. Let cool 10 minutes. Invert onto round serving plate. Brush top and sides with remaining syrup. Cool completely and wrap airtight.
Lemon Syrup
In 1-cup microwaveable glass measure (or small saucepan over medium heat), heat 1/2 cup plus 1 tablespoon sugar and 6 tablespoons fresh lemon juice, stirring often, until sugar is dissolved. Do not boil. Cover tightly to prevent evaporation. Makes 12 to 14 servings.
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LEMON POPPY SEED-SOUR CREAM CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 large eggs, plus 1 egg yolk, at room temperature
3/4 cup plus 1 tablespoon sour cream (divided)
1 3/4 teaspoons vanilla extract
2 1/2 cups cake flour, sifted into cup and leveled off (or 2 cups plus 3 tablespoons all-purpose flour
1 1/4 cups superfine sugar [I used regular granulated]
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 teaspoons loosely packed finely grated lemon zest
1/3 cup (1.7 ounces) poppy seeds
14 tablespoons (1 3/4 sticks) unsalted butter, softened
Lemon Syrup, recipe follows
Preheat oven to 350 degrees (325 for dark pan). Grease and flour 10-cup fluted metal or plain tube pan (I used a bundt pan) or coat with baking spray with flour (Baker's Joy).
In medium bowl, whisk eggs, yolk, 1/4 cup sour cream and vanilla. In electric mixer with flat beater, mix flour, sugar, baking powder, baking soda, salt, lemon zest and poppy seeds on low speed for 30 seconds. Add butter and remaining sour cream. Mix on low speed until dry ingredients are moistened. Raise speed to medium and beat 1 1/2 minutes. Mixture will lighten in color and texture. Scrape down sides of bowl.
Starting on low speed, gradually add egg mixture in 2 parts, beating on medium speed for 30 seconds after each addition. Scrape batter into prepared pan and smooth top. Bake 45 to 55 minutes until cake tester comes out clean and cake springs back when lightly touched. Cake will shrink from sides after removal from oven. Shortly before cake is done, make Lemon Syrup.
Place cake on wire rack, poke all over with thin skewer and brush with about 1/3 of syrup. Let cool 10 minutes. Invert onto round serving plate. Brush top and sides with remaining syrup. Cool completely and wrap airtight.
Lemon Syrup
In 1-cup microwaveable glass measure (or small saucepan over medium heat), heat 1/2 cup plus 1 tablespoon sugar and 6 tablespoons fresh lemon juice, stirring often, until sugar is dissolved. Do not boil. Cover tightly to prevent evaporation. Makes 12 to 14 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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