Sour Cream Lemon Filled Ukrainian Poppy Seed Cake Recipes

LEMON POPPY SEED SOUR CREAM CAKES

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.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift together flour, baking powder, and salt into a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
• Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

SOUR CREAM POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
• Cream butter and sugar.
• Beat in egg yolks thoroughly.
• Add vanilla.
• Sift together flour, baking soda, and salt in a small bowl.
• Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
• Keep mixing until very smooth.
• Stir in poppy seeds until evenly distributed.
• By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
• Pour into prepared pan (s).
• Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
• Watch carefully.
• Cake should pull from sides of pan, and a toothpick should come out clean from the center.
• Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
• For Icing: Soften butter and cream cheese at room temperature for a few hours.
• Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
• Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
• Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.

LEMON POPPY SEED POUNDCAKE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
• In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
• Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.