Best Sour Cream Poppy Seed Cake Recipes

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LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE



LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE image

This cake is one of many derived from my Cream Cheese/Sour Cream Pound cake. Which is why I lovc the recipe so much. No matter what spin I put on this cake, it is always well accepted. I frequently interchange sour cream with cream cheese, or make it an almond, rum, orange or lemon glazed, they are all very good, and this version...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h

Number Of Ingredients 15

1 c sour cream
6 large eggs, room temperature
3 stick butter, softened room temperature
3 c sugar
3 c all purpose flour
1 box 3 oz. size lemon flavored gelatin
1 Tbsp pure lemon extract
1 Tbsp lemon zest, grated
2 1/2 Tbsp poppy seeds
1/2 tsp yellow food color(optional)
LEMON GLAZE
1 c sugar
1/3 c lemon juice
1 stick butter
1 Tbsp lemon zest (optional)

Steps:

  • 1. PREHEAT OVEN TO 325 DEGREES F. Spray bundt pan with non stick cooking spray or butter a 12 cup bundt pan and flour well, then set aside till needed. In a large bowl cream together the softened butter, with the sour cream, until pale yellow. Gradually add the sugar a little at a time, and continue to beat until well blended, and mixture is no longer grainy.About 5 minutes.
  • 2. Then slowly add the eggs, one at a time, beating well after each addition. Then add the lemon extract, lemon zest, and yellow food color if desired. Beat to mix.
  • 3. In a medium bowl add the 3 cups flour, poppy seed,& gelatin stir to mix.Then alternately add the flour mixture to the creamed butter mixture a little at a time. Beating well after each addition for a total of about 8 to 10 minutes.
  • 4. Pour into prepared pan, and smooth top of cake with back of spatula or spoon. Then place in preheated 325 degree oven and bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
  • 5. TO PREPARE GLAZE: In a medium size sauce pan add the sugar lemon juice, stick of butter, and cook on low heat, stirring until butter is melted, and mixture begins to boil around edges. Stir until sugar is no longer grainy and mixture becomes thick and syrupy about 1 1/2 to 2 minutes. Remove from heat and add lemon zest if using.
  • 6. With long tined fork or wooden skewer poke holes in cake, and slowly add half of glaze over top of cake with a spoon, allowing glaze to slowly soak into cake. Allow to rest for about 5 minutes or so, and then invert cake onto a large platter or plate. Poke holes in other side and repeat with remaining glaze. Allow cake to cool completely before slicing to serve.

UKRAINIAN SOUR CREAM POPPY SEED CAKE



Ukrainian Sour Cream Poppy Seed Cake image

This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.

Provided by Olga D

Categories     Desserts     Cakes

Time P1DT2h30m

Yield 12

Number Of Ingredients 18

½ cup poppy seeds
3 eggs
1 ½ cups white sugar
1 ½ cups sour cream
1 ½ teaspoons vanilla extract
2 ¼ cups cake flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
2 tablespoons cornstarch
1 pinch salt
½ teaspoon grated lemon zest
⅓ cup lemon juice
⅓ cup water
⅓ cup orange juice
2 tablespoons butter
3 egg yolks, beaten

Steps:

  • Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
  • Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g

SOUR CREAM POPPY SEED CAKE



Sour Cream Poppy Seed Cake image

This is my favorite recipe using poppy seeds. I have always gotten compliments but this is the first time I've chosen to share the recipe. Enjoy!!

Provided by MY2ANGELS

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
½ cup vegetable oil
4 eggs
1 cup sour cream
½ cup orange juice
¼ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds.
  • Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 37.6 g, Cholesterol 61.1 mg, Fat 18.1 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 4.6 g, Sodium 372.8 mg, Sugar 22.5 g

SOUR CREAM - LEMON FILLED - UKRAINIAN POPPY SEED CAKE



SOUR CREAM - LEMON FILLED - UKRAINIAN POPPY SEED CAKE image

Categories     Cake     Dessert     Bake     Quick & Easy     Christmas Eve     Poppy

Number Of Ingredients 18

1/2 cup poppy seeds
3 eggs
1 1/2 cups white sugar
1 1/2 cups sour cream
1 1/2 teaspoons vanilla extract
2 1/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
2 tablespoons cornstarch
1 pinch salt
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup water
1/3 cup orange juice
2 tablespoons butter
3 egg yolks, beaten

Steps:

  • Prepare popy seeds: Pour boiling water over the poppy seeds and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight. Preheat oven to 350 degrees F (175 degrees C). Butter 2 (9 inch) pans, and line bottoms with parchment paper. Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside. In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Lemon Filling: In a saucepan mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

SOUR CREAM POPPY SEED CAKE



Sour Cream Poppy Seed Cake image

With origins in Hungarian cuisine, this is a yummy delicate white cake dotted with an abundance of poppy seeds and topped with a rich cream cheese icing.

Provided by Gingerbee

Categories     Dessert

Time 40m

Yield 2 8" layers

Number Of Ingredients 12

1 cup butter, at room temperature
1 1/3 cups sugar
6 eggs, separated
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup poppy seed
8 ounces cream cheese, at room temperature (not whipped)
4 ounces sweet butter, at room temperature
2 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
  • Cream butter and sugar.
  • Beat in egg yolks thoroughly.
  • Add vanilla.
  • Sift together flour, baking soda, and salt in a small bowl.
  • Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
  • Keep mixing until very smooth.
  • Stir in poppy seeds until evenly distributed.
  • By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
  • Pour into prepared pan (s).
  • Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
  • Watch carefully.
  • Cake should pull from sides of pan, and a toothpick should come out clean from the center.
  • Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
  • For Icing: Soften butter and cream cheese at room temperature for a few hours.
  • Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
  • Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
  • Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.

SOUR CREAM-POPPY SEED CAKE



Sour Cream-Poppy Seed Cake image

Wow the crowd with our Sour Cream-Poppy Seed Cake recipe! Smooth and sweet, this Sour Cream-Poppy Seed Cake will definitely stand out on the dessert table.

Provided by My Food and Family

Categories     Home

Time 2h10m

Yield Makes 16 servings.

Number Of Ingredients 6

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup orange juice
1/4 cup poppy seed

Steps:

  • Heat oven to 350ºF.
  • Beat all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.
  • Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.

Nutrition Facts : Calories 170, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5667 g, Sugar 0 g, Protein 3 g

SOUR CREAM POPPY SEED CAKE



Sour Cream Poppy Seed Cake image

This cake is delicious enough to serve at a special dinner or take to a potluck, the added orange juice and sour cream takes this cake to another level, try to use fresh juice for this, for greasing pan see recipe #78579

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix (do not use pudding added)
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup vegetable oil
4 large eggs
1 cup sour cream
1/2 cup orange juice
1 -2 tablespoon grated orange zest
1/4 cup poppy seed
confectioners' sugar (optional)

Steps:

  • Set oven to 350 degrees F.
  • Grease and flour a 10-inch tube pan.
  • In a large bowl combine the cake mix with pudding mix.
  • Add in oil, eggs, sour cream and orange juice; beat on low speed until blended.
  • Increase to medium speed and continue beating for another 2 minutes.
  • Mix in orange zest and poppy seeds.
  • Pour the batter into prepared pan.
  • Bake for about 50 minutes or until the cake test done.
  • Cool in pan for 15 minutes.
  • Remove from pan and cool completely.
  • Sprinkle with confectioners sugar if desired before serving.

POPPY SEED SOUR CREAM CAKE



Poppy Seed Sour Cream Cake image

Make and share this Poppy Seed Sour Cream Cake recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 cups cake flour
1/2 teaspoon salt
1/4 cup poppy seed
1 cup butter or 1 cup margarine
1 1/2 cups sugar
4 large eggs, seperated
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla

Steps:

  • Cut a piece of wax paper to fit the bottom of a 10" tube or bundt pan. In a large bowl, combine flour. salt, and poppy seeds. in another bowl, combine butter and 1 cup sugar, beat until light. Add egg yolks and beat well. mix in baking soda, sour cream and vanilla alternately with the flour and poppy seeds. Beat egg whites tyill stiff, mix in the remaining sugar. Fold white mixture into batter. pour batter into pan. Bake 250 for 1 hour or more.

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