Lemon Poppy Seed Sour Cream Cakes Recipes

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UKRAINIAN SOUR CREAM POPPY SEED CAKE



Ukrainian Sour Cream Poppy Seed Cake image

This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.

Provided by Olga D

Categories     Desserts     Cakes

Time P1DT2h30m

Yield 12

Number Of Ingredients 18

½ cup poppy seeds
3 eggs
1 ½ cups white sugar
1 ½ cups sour cream
1 ½ teaspoons vanilla extract
2 ¼ cups cake flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
2 tablespoons cornstarch
1 pinch salt
½ teaspoon grated lemon zest
⅓ cup lemon juice
⅓ cup water
⅓ cup orange juice
2 tablespoons butter
3 egg yolks, beaten

Steps:

  • Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
  • Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g

LEMON POPPY SEED SOUR CREAM CAKES



Lemon Poppy Seed Sour Cream Cakes image

From the Canadian Living Test Kitchen, another wonderful recipe - make this one in mini bundt pans for a decadent presentation, or use a regular bundt pan, or a 9"x5" loaf pan.

Provided by Katzen

Categories     < 60 Mins

Time 1h

Yield 8 small bundt pans, 8 serving(s)

Number Of Ingredients 14

1 cup granulated sugar
2 tablespoons lemon rind, finely grated
1 cup unsalted butter, softened
4 eggs
1/4 cup lemon juice
2 cups all-purpose flour
2 tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sour cream
1 cup icing sugar
5 teaspoons lemon juice (approx)
2 teaspoons lemon juice

Steps:

  • 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 Facts : Calories 550.9, Fat 29.5, SaturatedFat 17.2, Cholesterol 161.5, Sodium 310.1, Carbohydrate 66.2, Fiber 1.5, Sugar 40.8, Protein 7.4

LEMON POPPY SEED CAKE WITH CANDIED LEMONS



Lemon Poppy Seed Cake with Candied Lemons image

Provided by Trisha Yearwood

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 16

1 cup (2 sticks) salted butter, softened, plus more for greasing the pan
3 cups all-purpose flour, plus more for flouring the pan
2 1/2 cups granulated sugar
6 large eggs, at room temperature
1/4 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons freshly grated lemon zest
2 tablespoons poppy seeds
1 to 2 tablespoons picked fresh thyme leaves, optional
1 cup freshly squeezed lemon juice (about 4 large lemons)
1 cup confectioners' sugar
Additional fresh thyme leaves, for garnish, optional
Candied Lemons, recipe follows, for garnish
2 lemons, thinly cut into 18 to 24 slices, seeded
2 1/2 cups granulated sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
  • Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.
  • Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  • For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks.
  • Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready.
  • Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry.
  • Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using.

LEMON POPPY SEED CAKE IN A JAR



Lemon Poppy Seed Cake in a Jar image

Not the kind of "cake in a jar" where you present the dry ingredients with a recipe... no, this is actually baked in a canning jar, and sealed when done. Stored in a dark place, these cakes will last several months without losing taste or freshness. Adapted from the Delicious Days blog at http://tinyurl.com/4ta9zj

Provided by DrGaellon

Categories     Dessert

Time 1h

Yield 1-4 large cake - individual jars, 12 serving(s)

Number Of Ingredients 10

3/4 cup poppy seed
1/2 lb soft butter (plus extra for greasing the baking forms or glasses)
1 cup white sugar
5 large eggs
1/3 cup sour cream or 1/3 cup creme fraiche
1 lemon, juice and zest of
1 1/2 cups all-purpose flour
2 tablespoons all-purpose flour (plus extra for greasing the baking forms or glasses)
2 teaspoons baking powder
confectioners' sugar, for decoration

Steps:

  • Bring all ingredients to room temperature. Preheat the oven to 350°F Generously butter and flour 4 wide-mouth pint canning jars or a tube pan. Tap out any excess flour. Sterilize jar lids by boiling.
  • Grind the poppy seeds in a mortar and pestle, or in a very clean coffee grinder.
  • In a large bowl, cream the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Beat in the poppy seeds, sour cream, lemon zest and lemon juice.
  • Sift together the flour and baking powder. Add to the batter and whisk until blended. Divide batter between canning jars (a piping bag works well) or pour into tube pan.
  • Bake in preheated oven, 30-40 min for individual jars, 45-50 for tube pan. Cake is done when a toothpick comes out dry and nearly clean.
  • If using jars, allow to cool only 2-3 minutes to allow steam to escape, then screw on lids tightly. If using tube pan, allow to cool 10 minutes, then turn out onto a rack and allow to cool completely.
  • Jars will form a vacuum as they cool; the lid will no longer dimple when you push on it. Unmold jarred cake by removing lid, tapping carefully but firmly on counter (lay down a kitchen towel first) on base, then on all sides, then turn onto a plate and give a good shake.
  • Dust cake with confectioners' sugar before slicing and serving.

Nutrition Facts : Calories 354.1, Fat 22.9, SaturatedFat 11.7, Cholesterol 131.6, Sodium 204.2, Carbohydrate 32.6, Fiber 1.4, Sugar 18.2, Protein 6.3

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

GRANDMA'S LEMON POPPY SEED CAKE



Grandma's Lemon Poppy Seed Cake image

This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It's always moist and wonderful. -Phyllis Harmon, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.

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