Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 day
Servings: 12