Lemon Poppy Seed Sour Cream Cakes Recipe

Name: Lemon Poppy Seed Sour Cream Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 2 tablespoons lemon rind, finely grated; 1 cup unsalted butter, softened; 4 eggs; 1/4 cup lemon juice; 2 cups all-purpose flour; 2 tablespoons poppy seeds; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup sour cream; Icing; 1 cup icing sugar; 5 teaspoons lemon juice (approx); Glaze; 2 teaspoons lemon juice

Servings: persons

1 cup granulated sugar
2 tablespoons lemon rind, finely grated
1 cup unsalted butter, softened
4 eggs
1/4 cup lemon juice
2 cups all-purpose flour
2 tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sour cream
Icing
1 cup icing sugar
5 teaspoons lemon juice (approx)
Glaze
2 teaspoons lemon juice

1
In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
2
In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
3
Bake in 325u00b0F (160u00b0C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
4
Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
5
Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.

1146

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup granulated sugar, 2 tablespoons lemon rind, finely grated, 1 cup unsalted butter, softened, 4 eggs, and more.

Yes, Lemon Poppy Seed Sour Cream Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Poppy Seed Sour Cream Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions