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. 😐
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
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 )
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.