Lemon Poppy Seed Sour Cream Cakes

By Adell Shneer and The Canadian Living Test Kitchen

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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	273273 cal
pro	4 g4g pro
fat	14 g14g fat
carb	33 g33g carb
fibre	1 g1g fibre
chol	80 mg80mg chol
sodium	90 mg90mg sodium
potassium	62 mg62mg potassium
RDI %	-
calcium	4 %4% calcium
iron	7 %7% iron
vit A	13 %13% vit A
vit C	7 %7% vit C
folate	18 %18% folate

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Preparation time: 15 minutes
Cook time : 30 minutes
Total time : PT45M

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 cup granulated sugar 1 1cup cupgranulated sugar
2 tbsp finely grates lemon rind 2 2tbsp tbspfinely grates lemon rind
1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
4 eggs 4 4eggeggs
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
2 cups all-purpose flour 2 2cups cupsall-purpose flour
2 tbsp poppy seeds 2 2tbsp tbsppoppy seeds
3/4 tsp baking powder 3/4 3/4tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 cup sour cream 1/2 1/2cup cupsour cream
Icing:
1 cup icing sugar 1 1cup cupicing sugar
5 tsp lemon juice , (approx)5 5tsp tsplemon juice, (approx)
Glaze:
2 tsp lemon juice 2 2tsp tsplemon 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.