Free & Easy Bake Along #19 – Lemon Poppy Seed Sour Cream Cake

Bake-Along with Lena of Frozen Wings and her 2 other friends, Joyce and Zoe for the theme of Lemon Poppy Seed Sour Cream Cake. I’ve omitted poppy seeds as it seems unavailable here.  These poppy seeds is said to be nutty and will give a delightful crunch.  I’ve to give the poppy seeds a miss. 😐

I am publishing this post to participate Bake-Along event jointly organized by Lena from Frozen Wings, Joyce from Kitchen Flavours and Zoe from Bake for Happy Kids.

Source : Rose’s Heavenly Cakes by Rose Levy Beranbaum


( Batter )

1 large egg, at room temperature

½ egg yolk, at room temperature

100g sour cream ( seperate 30g and 70g ) – I made own replaced sour cream by mixing 2 tsp lemon juice with enough milk to get 100g in total. Let it stand for 5-10 minutes.

1tsp vanilla extract

150g cake flour

80g sugar

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt ( omitted if using salted butter )

lemon zest from 1 lemon

¼ cup poppy seeds ( I omitted )

100g unsalted butter, softened ( I used salted butter )

( Lemon Syrup )

50g sugar

3tbsp freshly squeezed lemon juice


1. Preheat oven to 180 degrees C with oven rack in the lower third of the oven.

2. Grease and flour baking pan.

3. In a medium bowl, whisk the whole eggs, egg yolk, 30g sour cream, and vanilla extract, just until lightly combined,

4. In the bowl of a standing mixer, mix the flour, sugar, baking powder, baking soda, salt ( I omitted ), lemon zest, and poppy seeds ( I omitted ) 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 colour and texture.  Scrape down the sides of the bowl.

5. 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 spatula, scrape the batter into the prepared pan and smooth the surface evenly.

6. Bake for 30-35 minutes, or until a cake tester inserted in comes out clean and the cake springs back when pressed lightly in the center.  The cake should start to shrink from sides of the pan only after removal from the oven.  Shortly before the cake is finished baking, make the lemon syrup.

7. Lemon Syrup : 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.

8. 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 one-third of the syrup.  Let the cake cool in the pan for 10 mins.  Invert it onto a serving plate.  Brush the top and sides of the cake with the remaining syrup.  Cool completely and wrap airtight.



20 thoughts on “Free & Easy Bake Along #19 – Lemon Poppy Seed Sour Cream Cake

  1. hi eileen, which code did you use to paste ? i just realised that you’re on wordpress..maybe you would like to try code 2 or 3 and see if it works..

  2. 吓到我,还以为你用了poppy seeds来烘烤,听说在新加坡是不可以的,食谱放上网后不久就会”有人“上你家了,所以还是don’t play play ah ^_^

  3. I think this cake is yummy too without the poppy seed. Interesting that you substitute the sour cream with milk and lemon juice and also knowing now that this cake can be baked with a loaf tin instead of using a bundt tin. I wasn’t brave enough to bake this cake using a loaf tin.

  4. Lovely cake ……. The shape of it looks interesting. Makes me really wanna eat it .. Heehee…… did u paste the linky code on the ” Edit HTML ” page instead of “compose ” ? …

  5. hi eileen, thank you for baking along with us despite you cant get poppy seeds there. I’m sure the cake taste good , only that the poppy seeds give extra crunch bite to the cake. Did you use a swiss roll pan to bake this? You chose not to display the linky list is it or if you have problems displaying it, let us know. Have a good wekk ahead!

    • I didn’t try the cake at the time of posting as I was in a hurry to post so that I can ask question if need to. I just tried the cake, and it tasted good. I like the citrus flavour. Yummy! I wanted to buy a bundt pan but it’s out-of-stock, so ended up buying this ‘cute looking pan’ which I don’t know what’s that called ^_^. I did paste the linky code but it only showed a icon that requires to click to view/add link. When you click on that icon on the bottom left of my post, then the link of other post will show up. How do I go about doing like what you and others have done?? I will like to display the cake images directly on my post rather than doing the extra step to click. Thanks.

  6. Hi, Thank you for baking along with us. This is a lovely delicious cake with or without poppy seeds, and I like that you use a different pan to bake this. It looks lovely and make slicing easier too! It is nice having you join our bake-along and hope to see you again! Wish you a lovely week ahead!

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