Lemon Poppy Seed Sour Cream Cakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 cup granulated sugar
• 2 tablespoons lemon rind, finely grated
• 1 cup unsalted butter, softened
• 4 eggs
• 1/4 cup lemon juice
• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup sour cream
• 1 cup icing sugar
• 5 teaspoons lemon juice (approx)
• 2 teaspoons lemon juice

Recipe

• 1 in large bowl and using fingers, rub sugar with lemon rind until fragrant. beat in butter until light. beat in eggs, 1 at a time, beating well after each. beat in lemon juice.
• 2 in separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. scrape into 8 greased and floured 1-cup (250 ml) mini bundt pans or 5- x 3-inch (625 ml) mini loaf pans, or one 9- x 5-inch (2 l) loaf pan.
• 3 bake in 325°f (160°c) oven until cake tester inserted in centre comes out clean, about 30 minutes for bundt pans, 1 hour for large loaf. transfer pans to rack.
• 4 icing: in small bowl, stir icing sugar with lemon juice until smooth. divide in half.
• 5 glaze: stir lemon juice into one half of icing; brush over hot cakes. remove from pans; let cool on rack. drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.