Poppy seeds are an essential ingredient in many Eastern European sweets. Grinding them gives this cake just the right texture.
- Prep: 30 min
- Cooking: 45 min
- 3/4 cup (180 mL) poppy seeds
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 3/4 cup (180 mL) Butter at room temperature
- 4 eggs
- 3/4 cup (180 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) Sour Cream
- Lemon frosting
- 1 cup (250 mL) icing sugar
- 1 tbsp (15 mL) finely grated lemon zest
- Freshly squeezed lemon juice
Preheat oven to 350°F (180°C). Butter and flour an 8-cup (2 L) tube or bundt pan. Turn pan over and tap to remove excess flour.
Using a coffee grinder and working in batches, grind poppy seeds to a fine meal. Combine with flour and baking powder.
In a bowl, using an electric mixer, cream eggs, sugar, butter and vanilla at medium speed for 4 minutes or until pale yellow.
Add dry ingredients all at once and mix with a rubber spatula.
Add sour cream and mix gently. Pour batter into pan and bake in the middle of the oven until a paring knife inserted in the centre comes out clean, about 45 minutes.
Cool 10 minutes on a rack before removing cake from pan.
In a bowl, combine icing sugar and lemon zest. Add enough lemon juice to make a slightly pourable frosting.
Pour frosting over the cake and let it drip down the sides, using a knife or spatula, if necessary.
*Poppy seeds turn rancid quickly, so store them in a tightly sealed container in the freezer.
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|Calcium:||23 % / 253 mg|