How to Make Ukrainian Sour Cream Poppy Seed Cake - A Step-by-Step Guide

Ukrainian cuisine is known for its delicious and hearty dishes, and one dessert that stands out is the Sour Cream Poppy Seed Cake. This classic Ukrainian dessert is a rich and moist cake made with sour cream and loaded with poppy seeds, giving it a unique and irresistible flavor.

Poppy seeds have been used in cooking and baking for centuries, and they play a significant role in Ukrainian cuisine. They add a nutty and slightly sweet flavor to dishes, and in this cake, they provide a de...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 1 day 1 hr 20 mins
  • Total Time: 1 day 2 hrs 30 mins
  • Servings: 12
  • Yield: 1 9-inch cake

  • 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

    378 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 115mg
    • Sodium: 241mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 6g
    • Vitamin C: 7mg
    • Calcium: 183mg
    • Iron: 3mg
    • Potassium: 155mg