German Lemon Poppy Seed Cake

Marlitt's Note:

This is a very light moist loaf or bundt cake. This recipe uses very little flour. Very easy to make. Goes great with coffee or tea.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12

Yield: 1.0 loaf

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon, zest of
• 1/2 cup sour cream
• 3 tablespoons poppy seeds
• 3/4 cup flour (I used unbleached)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

1. In a medium bowl mix butter and sugar until creamy.
2. Blend in each egg separately.
3. Mix at least 2 minutes.
4. Add Lemon Juice, Lemon Zest, Sour Cream and Poppy Seeds.
5. Mix another 2 minutes.
6. Into a separate bowl sift (very important) flour, baking powder, and salt.
7. Gently blend flour mixture a little at a time into the batter mixture.
8. Blend well.
9. Pour into a greased loaf pan or bundt cake pan.
10. Bake at 350 degrees F or 180 degrees Celsius.
11. Takes 60 minutes in loaf pan.
12. If using bundt cake pan check for doneness at 45 minutes.

Reviews

[Chef #1400186]

Did not work for me. Didn't rise much at all.

[FoodieNicole]

Great tasting, loved it! Very dense, which I also like. My cake did not rise much at all, but still very good. I used nonfat greek yogurt instead of sour cream and also reduced the sugar a little.

I put a glaze on top (mix powder sugar and lemon juice) and that made it extra lemon delicious!!!

[Bekah_Goertzen]

I made these into muffins and were fantastic! The sour cream adds a nice tang to it, and they're very moist. I added a little more lemon juice because DH and I like a more lemony flavour. Thank you for sharing your recipe!