Sour Cream Poppy Seed Cake Recipes

Steps:

• Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
• Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.

Steps:

• Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat to combine. Add butter, zest, poppy seeds, and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
• Icing: Whisk together confectioners' sugar, butter, and orange juice until smooth. Spread over cake. Sprinkle with poppy seeds. Let set at least 20 minutes before serving. Iced cake can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Set oven to 350 degrees F.
• Grease and flour a 10-inch tube pan.
• In a large bowl combine the cake mix with pudding mix.
• Add in oil, eggs, sour cream and orange juice; beat on low speed until blended.
• Increase to medium speed and continue beating for another 2 minutes.
• Mix in orange zest and poppy seeds.
• Pour the batter into prepared pan.
• Bake for about 50 minutes or until the cake test done.
• Cool in pan for 15 minutes.
• Remove from pan and cool completely.
• Sprinkle with confectioners sugar if desired before serving.

Steps:

• Preheat oven to 350 degrees F.
• Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
• Cream butter and sugar.
• Beat in egg yolks thoroughly.
• Add vanilla.
• Sift together flour, baking soda, and salt in a small bowl.
• Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
• Keep mixing until very smooth.
• Stir in poppy seeds until evenly distributed.
• By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
• Pour into prepared pan (s).
• Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
• Watch carefully.
• Cake should pull from sides of pan, and a toothpick should come out clean from the center.
• Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
• For Icing: Soften butter and cream cheese at room temperature for a few hours.
• Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
• Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
• Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.