This cake is very light tender and tasty Its fun to make and fun to eat Two layers of sour cream poppy seed cake with a luscious lemon filling Frost with a white buttercream or cooked white frosting
Prep Time
1 day 1 hr 20 mins
Dificult
Medium
Servings
1 day 2 hrs 30 mins
Ingredients
Instructions
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
