Lemon Poppy Seed Sour Cream Cakes Recette

Indulge in these irresistible Lemon Poppy Seed Sour Cream Cakes! This Canadian Living-inspired recipe offers a delightful twist on classic bundt cake. Bake them in mini bundt pans for an elegant presentation, a regular bundt pan for a showstopper, or a loaf pan for a simpler bake. The bright lemon flavor, delicate poppy seeds, and creamy sour cream create a moist and flavorful cake perfect for any occasion. Top with a luscious lemon glaze for the ultimate treat!

Préparation 20 min

Cuisson 60 min

Calories 550.9 kcal

Protéines 14g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Lemon Poppy Seed Sour Cream Cakes

Granulated Sugar
Zest of 2 large lemons
Unsalted Butter
4 large eggs
1/4 cup fresh lemon juice
All Purpose Flour
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 cup icing sugar

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Comment préparer Lemon Poppy Seed Sour Cream Cakes

Preheat oven to 325°F (160°C). Grease and flour eight 1-cup mini bundt pans, five 5x3-inch mini loaf pans, or one 9x5-inch loaf pan.
In a large bowl, use your fingers to rub together the granulated sugar and lemon zest until fragrant.
Cream in the softened butter until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the lemon juice.
In a separate bowl, whisk together the flour, poppy seeds, baking powder, salt, and baking soda.
Gradually add the dry ingredients and sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared pans.
Bake for 30 minutes for mini bundt cakes or mini loaves, or 60 minutes for a large loaf, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes are cooling, prepare the glaze: In a small bowl, whisk together the icing sugar and enough lemon juice to create a smooth, pourable consistency. Divide the glaze in half.
Brush one half of the glaze over the warm cakes.
Drizzle the remaining glaze over the cooled cakes, adding a little more lemon juice if needed to thin it out.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

163g

Fat

85g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Baking

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60 Minutes Or Less Time To Make Preparation

Questions fréquentes

Combien de temps faut-il pour préparer Lemon Poppy Seed Sour Cream Cakes ?

Lemon Poppy Seed Sour Cream Cakes prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Lemon Poppy Seed Sour Cream Cakes ?

Lemon Poppy Seed Sour Cream Cakes contient environ 550.9 calories par portion, avec environ 14 g de protéines, 22 g de glucides et 45 g de lipides.

De quels ingrédients ai-je besoin pour Lemon Poppy Seed Sour Cream Cakes ?

Les principaux ingrédients de Lemon Poppy Seed Sour Cream Cakes sont Granulated Sugar, Lemon Rind, Unsalted Butter, Eggs, Lemon Juice, All Purpose Flour. Consultez la liste complète avec les quantités ci-dessus.