Welcome to the January round of the Improv Cooking Challenge, hosted by Kristen over at the
Frugal Antics of a Harried Homemaker. The two ingredients for this round of the Improv Cooking Challenge were lemons and sour cream....yummy, right? I wanted to make something on the simple side, and not too heavy (since we were leaving for Maui the next day!). I found this recipe for a Lemon Poppy Seed Sour Cream Cake in
Rose's Heavenly Cakes, by Rose Levy Beranbaum. I've had the book for a while now, and though I've loved looking at the pictures in it, I hadn't tried a recipe in it yet.
This cake absolutely hit the spot. It has a lovely lemon-y taste from the lemon zest in the cake and the lemon juice the the syrup drizzled over the top. The sour cream gives it a nice little tang-y kick. And the poppy seeds.....they're so pretty (although the recipe did pretty much use up my whole jar of them).
So grab some lemons.......and Enjoy!
Lemon Poppy Seed-Sour Cream Cake
Source: Rose's Heavenly Cakes, by Rose Levy Beranbaum
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup plus 1 T sour cream
1 3/4 t pure vanilla extract
2 1/2 cups cake flour
1 1/4 cups superfine sugar
1 1/2 t baking powder
1/2 t salt
5 t loosely packed lemon zest
1/3 cup poppy seeds
14 T unsalted butter (65 to 75 degrees)
Coat a bundt cake pan or fluted tube pan with baking spray with flour.
With the oven rack in the lower third of the oven, preheat the oven to 350 degrees F (325 degrees if using a dark pan).
Whisk together the whole egg, yolk, 1/4 cup of the sour cream, and the vanilla, in a medium bowl until just lightly combined.
In the bowl of a standing mixer with the flat beater attachment, mix the flour, sugar, baking powder, baking soda, salt lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl.
Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake for 45 to 55 minutes, or until a cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Shortly before the cake is finished baking, make the lemon syrup.
Lemon Syrup
1/2 cup plus 1 T sugar
6 T lemon juice, freshly squeezed (2 large lemons)
In a 1-cup or larger microwavable glass measure (or in a small saucepan over medium heat), heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil. Cover it tightly to prevent evaporation.
As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about 1/3 of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.
For best flavor, complete the cake 1 day ahead.
Check out what everyone else made!
This post is linked to:
Bake With Bizzy -
It's a Keeper Thursday -
Sweet Treats Thursday -
Full Plate Thursday -
Show Off Your Stuff -
Anything Goes Linky - Fun Stuff Fridays - Seasonal Inspiration - Fusion Friday -
Friday Favorites - Friday Food - Sweet Tooth Friday -
Sweets for a Saturday -
Sweet Indulgences Sunday -
T' Time -
Tuesday Talent Show -
Crazy Sweet Tuesday -
Link Party -
Bake with Bizzy -
Link It Up Wednesday -
Mrs. Fox's Sweet Party -
These Chicks Cooked -
Cast Party Wednesday
