Lemon Poppy Seed Sour Cream Cakes
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Lemon Poppy Seed Sour Cream Cake
Photography by Jodi Pudge
This recipe makes 8 mini cake servings
Nutritional Info |
|
|---|---|
| per half-cake: | - |
| cal | 273 |
| pro | 4 g |
| fat | 14 g |
| carb | 33 g |
| fibre | 1 g |
| chol | 80 mg |
| sodium | 90 mg |
| potassium | 62 mg |
| RDI % | - |
| calcium | 4 % |
| iron | 7 % |
| vit A | 13 % |
| vit C | 7 % |
| folate | 18 % |
- Preparation time: 15 minutes
- Cook time : 30 minutes
Ingredients
- 1 cup granulated sugar
- 2 tbsp finely grates lemon rind
- 1 cup unsalted butter, softened
- 4 eggs
- 1/4 cup lemon juice
- 2 cups all-purpose flour
- 2 tbsp poppy seeds
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sour cream
- Icing:
- 1 cup icing sugar
- 5 tsp lemon juice, (approx)
- Glaze:
- 2 tsp lemon juice
Preparation
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.
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.
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