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Ukrainian Sour Cream Poppy Seed Cake
Ukrainian Sour Cream Poppy Seed Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
1590 minutes
Indulgent sour cream poppy seed cake with zesty lemon filling, topped with smooth buttercream frosting. Delightful to make and devour!
Ingredients:
  • 0.5 cup poppy seeds
  • 3 eggs
  • 1.5 cups white sugar
  • 1.5 cups sour cream
  • 1.5 teaspoons vanilla extract
  • 2.25 cups cake flour
  • 3 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup white sugar
  • 2 tablespoons cornstarch
  • 1 pinch salt
  • 0.5 teaspoon grated lemon zest
  • 0.33333334326744 cup lemon juice
  • 0.33333334326744 cup water
  • 0.33333334326744 cup orange juice
  • 2 tablespoons butter
  • 3 egg yolks, beaten
Instructions:
  • Cover poppy seeds with boiling water in a bowl, then drain through a sieve. Repeat if needed. Spread seeds on a towel or brown paper and allow to air dry overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease two 9-inch pans while lining the bottoms with parchment paper.
  • Combine the flour, baking powder, baking soda, and 1/4 teaspoon salt through a fine mesh sieve. Keep aside.
  • In a large bowl, whisk together eggs and 1 1/2 cups sugar until thick and a beautiful lemon color appears. Stir in sour cream and vanilla. Gradually incorporate the flour mixture, and delicately fold in the poppy seeds. Transfer the batter into the prepared pans.
  • Place in the warm oven for 35 to 40 minutes, or until a toothpick inserted in the cake's center comes out clean. Afterward, allow to cool in the pan for 10 minutes, then flip onto a wire rack to cool thoroughly.
  • For the Lemon Filling: Combine 1/2 cup sugar, cornstarch, and a pinch of salt in a saucepan. Add lemon zest, lemon juice, water, orange juice, and butter. Cook and stir until thickened. In a bowl, whisk 1/2 cup of the hot mixture into egg yolks. Gradually add the egg yolk mixture back to the pan, stirring constantly. Cook for 5 minutes until thickened.

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