Recipe by Olga
"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."
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1 1/2 cups
1 1/2 cups
1 1/2 teaspoons
2 1/4 cups
grated lemon zest
egg yolks, beaten
Delicious, light and moist tasting. I modified it a bit to make it easier to prepare. Used McCormick's poppyseed in a jar and once I did soak to soften, but then the second time I made it I used the poppyseeds without soaking. Either way is delicious. Also used lemon pie filling to save on prep time, although it would be just as delicious made in a bundt pan with a lemon glaze (lemon juice & powdered sugar). Co-workers were very impressed when I brought it to the office.
Tasted bitter not sure what happened or what went wrong, but I will not be making this cake again.
This was delicious, held together well and perfect for frosting. I am terrible at following recipes to the "T" and I wanted a lemon poppy seed cake (plus I am at high altitude), so I also made a few adjustments to flour & leavening of the cake. I followed the filling recipe perfectly, as it is too risky to mess with "puddings" in my opinion!
• 1/2 cup poppy seeds
• 4 eggs
• 1 1/2 cups white sugar
• 1 1/2 cups sour cream
• 4 tbsp butter (room temp)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 tbsp fresh lemon zest
• 2 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
Delicious!! Tasted like more!
I didn't have cake flour & had to add 1/2 cup vanilla yogurt as I only had 1 cup sourcream.
I love poppyseeds & lemon. Will make again :)
Too many poppy seeds for my taste, others also commented on the excessive quantity. While I didn’t care much for the cake (seemed like giant muffin to me due to density) but others liked it. I’m a sucker for short cuts so for the filling I did 1 sm package of instant lemon pudding and 1 cup whipping cream, ¼ cup milk. I’ll probably try this again with less poppy seeds and maybe a little bit of lemon extract in the cake batter. I was short on time so I didnt soak the seeds, no one seemed to mind.
The recipe says to "pour the egg yolk mixture back to remaining milk mixture," but nowhere does the recipe even call for milk, or make mention of a milk mixture before this. I can't make this because of this inconsistency. It might come out all wrong because of it and I don't want to waste ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Ukrainian Sour Cream Poppy Seed Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 117
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