Moist No Fuss Poppy Seed Sour Cream Cake

This moist no fuss Poppy Seed Sour Cream Cake is prepared in LESS THAN 10 MINUTES,it's soft and incredibly delicious. All ingredients are measured by a cup, mixed together by hand in a bowl and just like that - the cake is ready to be baked!

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You don't need a lot of ingredients and neither a lot of time for this delicious, moist no fuss poppy seed sour cream cake. It is the perfect last-minute dessert and ideal for spontaneous baking.

I loveee poppy seeds in sweets. I also LOVEEE easy and uncomplicated recipes like this one here. I still remember that we used to make mug cakes at home all the time. Means all ingredients are not measured on a scale but with a cup. That's very unusual in Austria. But it meant that we children were soon able to bake our own desserts.

The tables have now turned and my three little monkeys are helping me with baking, stirring and tasting. 🙂

In America or Canada, for example, people generally mainly use cups for cooking and baking. One cup is approximately 240 ml. The quantities in recipes are therefore not given in grams or milliliters, but in cups.

Pretty practical, I think.

This poppy seed sour cream cake is prepared according to exactly this principle.

This is everything you need to prepare the poppy seed cake:

• This cup with approximately 240 milliliter volume
• One big bowl
• This Schneebesen
• One cake tin (approx. ø 22 cm / 9 inches)

Not only is this moist poppy seed cake easy to make, you also have almost no work when it comes to cleaning the dishes. Extra bonus points!

How to make this no moist poppy seed sour cream cake:

1. Add the dry ingredients to a bowl and stir to combine.
2. Add the rest of the ingredients.
3. With a spatula stir until everything is combined.
4. That's it already! Add the dough to a cake tin and bake for about 40 minutes until a toothpick comes out clean.

Pretty easy, don't you think?

The cake can now be served as is or you can sprinkle it with icing sugar.

OR you top it with a delicious, fruity sugar-lemon-glaze. It goes incredibly well with the ingredients in the poppy seed cake and also makes it look a bit “fancier”. 🙂

If you wanna decorate the glazed poppy seed cake with lemon slices you should do this right before serving. The fresh lemon slices soften the glaze and make it to liquid again if they lay on it for too long.

I would be so excited if you let me know if you have made this poppy seed cake with sour cream or another recipe! Feel free to send me an email, leave a comment under the recipe or visit me on INSTAGRAM!

More recipes for easy, sweet dishes:

• Chocolate Bean Brownies – Not only are they incredibly tasty, they are also quick to make! All you need to do is put all the ingredients in the mixer, fill the dough in a cake pan and then bake it.
• Easy Curd Dumplings with Butter Crumbs It is one of my son's favorite dishes. You only need 5 ingredients and less than 15 minutes of time!
• Moist Apple Cinnamon Streusel Muffins - So delicious and ideal to freeze!

Print Recipe

4.94 from 15 Ratings

Moist No Fuss Poppy Seed Sour Cream Cake

This moist no fuss poppy seed sour cream cake can be prepared in no time and is therefore the ideal last-minute dessert.

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Prep Time5 minutes mins

40 minutes mins

Total45 minutes mins

Servings: 8 servings

Equipment

• 1 big bowl
• 1 whisk
• 1 round cake tinø 22 cm / 9 inches
• 1 cup240 ml

Ingredients

• 1 cup poppy seeds grounded
• 1 cup cake spelt flour or all-purpose flour
• ⅔ cup sugar light brown sugar or granulated sugar
• 1 cup sour cream
• ½ cup neutral heat resistent oil i. e. sun flower oil
• 3 medium Eggs preferably organic
• 1 tsp baking powder
• 1 pinch of salt

Sugar Lemon Glaze

• ⅔ cup icing sugar sifted
• 2-3 tbsp lemon juice fresh or from a bottle

Instructions

• Preheat the oven to 170°C / 338°F top/bottom heat. Prepare a round cake tin (approx. ø 22 cm / 9 inches), grease it if necessary and dust it with flour or line it with baking paper.
• Mix poppy seeds, flour, sugar, baking powder and salt in a large bowl.
• Add the remaining ingredients and mix with a whisk to form a dough.
• Pour the dough into the cake tin and bake in the preheated oven for about 40 minutes.

  At the end of the baking time, pierce the cake with a toothpick. When the dough no longer sticks, it is finished baking. If dough sticks to the stick, bake the cake for another 5 minutes.
• Allow the poppy seed sour cream cake to cool in the tin for 10 minutes. Then carefully remove and let cool completely on a cake rack.
• For the glaze, mix the icing sugar with the lemon juice. If the glaze is too thick, add a little more lemon juice. Spread the icing on the cake.

Notes

TIPP: If you want to decorate the glazed cake with fresh lemon slices, do so right before serving. Otherwise the fresh lemons make the glaze liquid again!

Nutrition

Serving: 1medium