Lemon Poppy Seed Sour Cream Cake

This week, the heavenly cake bakers baked the Lemon Poppy Seed Sour Cream cake from Rose’s Heavenly Cakes. I can’t say I have a particular fondness for lemon cakes, nor poppy seed cakes, nor sour cream cakes, but I’ve never really disliked any of the above either, so figured I’d give it a shot. It’s a straightforward recipe with no exotic ingredients, so why not?

Mise en Place
Mise en Place

This recipe, again, follows Rose’s standard butter cake method. Mix dry ingredients with sugar, add some liquid and the butter, beat, then add eggs and the rest of the liquid in 2 stages.

After mixing the butter and most of the sour cream into the dry ingredients, I was almost certain that I’d done something horribly wrong. Look at the “batter”! I could make cookies out of that!

It looks like a dough!
It looks like a dough!

I knew that mixture would never beat up to the point of light and fluffy, so I added a splash or two of the egg mixture to smooth it out a bit before the “beat for 1 1/2 minutes” step. That helped tremendously, and I moved along to adding the rest of the egg mixture with no major mishaps.


I spread the batter in my boring old Bundt pan (go look at Raymond or Nancy‘s blogs to see the beauty that a bundt cake can be).

Doesn't look like much...
Doesn't look like much...

After it comes out of the oven, you poke it with a stick (ok, skewer, but that’s not as much fun to say), then drown it in lemon syrup. Ta-da!

I love the light that comes in this window...
I love the light that comes in this window. I think it's the only thing I like about this kitchen.

Then go feed your hungry co-workers. At least, I think they must be hungry, because my plate always comes home with nothing but crumbs on it, and sometimes it doesn’t even have many of those.

Anton said it was refreshingly lemony. Sergey said it had a “moist skin”, and came back for a small second sliver later in the afternoon. Matt said “The whole thing is moist.” Adam got the last piece again, and scraped most of the crumbs off the serving plate. Martin took two pieces, claiming he had someone visiting, but I think he just wanted both for himself. 😉 Jay agrees with Marie‘s husband Jim and says “I wouldn’t know”. To be fair to me, though, I asked if he wanted a piece and he said “Does it have frosting?”. I looked at him and looked at the cake and said “Does it look like it does?” “Take it to work.” I don’t think he likes poppy seeds. I have to admit, I was a bit skeptical about the quantity of poppy seeds, but I’m glad I made the recipe as written. I really liked the texture they provided.


9 thoughts on “Lemon Poppy Seed Sour Cream Cake

  1. LOL! You and i have the same boring bundt pan..lol! I’m still thinking if i should invest in a fancy bundt pan since i don’t really use it that often enough to justify it..


  2. I do still have my ‘boring’ original Bundt pan, and it really is pretty–your cake in the window show shows just how pretty. But oh, those new designs! I think there are 3 other Bundt pans tucked in my cake-pan cabinet, waiting their turn. That is, if I can ever pass up using the Heritage pan. Also, must avoid browsing on eBay for other designs…


  3. I am, too, Monica. I just keep reminding myself that the less money I spend on fancy-pants pans, the more I have for kitchen renovations. I can’t wait until that project’s finished! Heck, I can hardly wait for spring for it to start.


  4. Glad it was a big hit. I loved it too. I also made an orange poppy seed cake over the weekend (in a loaf pan, different recipe) and really liked that too.


  5. I too have that Bundt pan, and am resisting the Heritage pan–for now. I wish kitchen renovations were in our near future! We’re saving for painting the eaves instead, necessary but not nearly as exciting. And the roof is almost at the end of its lifespan…

    My co-workers are not going to be lucky enough to taste this cake — we’re keeping it all for ourselves!


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