Ukrainian Sour Cream Poppy Seed Cake

Ukrainian Sour Cream Poppy Seed Cake

6

"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."

Ingredients

1 d 2 h 30 m servings 377 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful

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 us...

Most helpful critical

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

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 us...

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...

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...

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

My daughter made this to take to school, because she was doing a report on Ukraine. It was moist, and the only thing we changed...we only used 1/4 cup of poppy seeds. I would change a couple of ...