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Orange & lemon sour cream poppy seed cake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • Melted butter, for greasing
  • 185g butter, at room temperature
  • 165g (3/4 cup) caster sugar
  • 4.00 tsp finely grated orange rind
  • 4.00 tsp finely grated lemon rind
  • 3 eggs, at room temperature, separated
  • 1 x 300g carton sour light cream
  • 265g (1 3/4 cup) self-raising flour, sifted
  • 110g (2/3 cup) poppy seeds
  • 125mls (1/2 cup) fresh orange juice
  • 60mls (1/4 cup) fresh lemon juice
Instructions:
  • Heat your oven to 180°C.
  • Lightly coat a 2-liter (8 cup) fluted ring pan with the melted butter for greasing.
  • In a medium mixing bowl, use electric beaters to whip the butter, sugar, orange and lemon rind until light and creamy. Incorporate the egg yolks until combined, then add the sour light cream and mix until well incorporated.
  • Combine the flour and poppy seeds by gently folding them together using a large metal spoon.
  • Whip the egg whites in a medium bowl with electric beaters or a hand whisk until they form stiff peaks. Gently fold the whipped egg whites into the cake batter using a large metal spoon until just combined.
  • Transfer the batter into the greased pan and evenly level the surface.
  • Bake in a preheated oven until a skewer inserted into the cake comes out clean, typically 35-40 minutes.
  • Prepare a flavorful citrus syrup by blending orange and lemon rinds, fresh orange and lemon juices, and sugar in a small saucepan.
  • Stir over medium heat until the sugar completely dissolves. Flip the cake onto a serving plate and enjoy warm with the syrup generously spooned over the top.

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