Ingredients for 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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How to Make 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
