Ukrainian Sour Cream Poppy Seed Cake Recipe - Allrecipes.com
Ukrainian Sour Cream Poppy Seed Cake Recipe
  • READY IN 1+ days

Ukrainian Sour Cream Poppy Seed Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 day 2 hrs 30 mins

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
  3. Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
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Reviews More Reviews

Mar 13, 2005

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.

 
Apr 13, 2008

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

 

5 Ratings

Jun 15, 2005

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 :)

 
May 12, 2008

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.

 
Dec 11, 2012

Tasted bitter not sure what happened or what went wrong, but I will not be making this cake again.

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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