Poppy Seed Cake

Name: Poppy Seed Cake
Yield: 8 Servings
Ingredients: Batter; 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

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

Yields 8 Servings

Ingredients

Batter
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

READY FOR REWARDS?

Preparation

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.