So, back to this cake...although I am not a huge fan of poppyseeds, I've been wanting to try to make a poppyseed cake for a while, so who better to turn to than Rose? I have memories of my mother making some sort of lemon poppyseed pound cake when I was younger so maybe that is why I wanted to try this recipe? Well, regardless of the reason I felt compelled to bake it, this Lemon Poppy Seed Sour Cream Cake was fantastic.
Even though it had a lovely light lemony flavor (and I even added lemon oil, not called for in the recipe), I would probably add some freshly squeezed lemon juice next time to punch up the lemon flavor a bit. I would also cut back on the poppyseeds slightly. The recipe also called for lemon syrup to be brushed on after baking...which I skipped. So I would definitely make the syrup next time and this might also help with the lemon flavor.
|mise en place|
|oops, I accidentally started by beating the butter...no worries, I'll just mix|
the dry ingredients in another bowl and then add to my mixer bowl
|here we go, the dry ingredients mixed and added back to the mixer bowl|
|in goes 1/2 c of the sour cream|
|the butter and most of the sour cream are mixed in and beaten for 90 seconds |
and then the remaining wet ingredients are added
|and done...into the pan!|
|so pretty and smells great|
|a slice for the chef|
Bye for now...