This moist no fuss poppy seed sour cream cake can be prepared in no time and is therefore the ideal last-minute dessert..
Prep Time5 minutesmins
40 minutesmins
Gesamt45 minutesmins
Servings: 8servings
Equipment
1 big bowl
1 whisk
1 round cake tinø 22 cm / 9 inches
1 cup240 ml
Ingredients
1cuppoppy seedsgrounded
1cupcake spelt flour or all-purpose flour
⅔cupsugarlight brown sugar or granulated sugar
1cupsour cream
½cupneutral heat resistent oili. e. sun flower oil
3mediumEggspreferably organic
1tspbaking powder
1pinch ofsalt
Sugar Lemon Glaze
⅔cupicing sugarsifted
2-3tbsplemon juicefresh 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!