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?
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!
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.
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!
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.