A couple of weeks back, my SIL gave me a challenge. She ordered a cake I'd never made before for her to bring to the office. I saw it as a challenge, because if I'd not made it before, I don't know how it tastes, and if it'll be nice enough to be served?
I gave her a few recipes to choose from and she chose the Lemon Poppy Seed Sour Cream Cake with Lemon Syrup. Just hearing the name, I'm puckering my lips. Seems like it's going to be a very sour cake.
After stating all the T&Cs, like I cannot guarentee its tastes, although I'll follow the recipe closely, don't blame me if it's not nice etc, then only I started working.
After making the cake, I packed it up in a box for her to be brought to the office the following day, I was anxiously waiting for her verdict's and her colleagues'.
She SMSed me soon. Saying her colleagues like them, and so did she. They almost ate everything up, but she left a few pieces for me and my MIL to try.
I didn't get to try the cake until late in the evening. My SIL dropped a few pieces off on her way home. It's a very light cake, with a nice crunch (from the poppy seeds), and the lemon gave it a pleasant tartness.
*phew* That's a relief.
♥Recipe for Lemon Poppy Seed Sour Cream Cake with Lemon Syrup♥
Adapted from Rose' Heavenly Cake by Rose Levy Beranbaum
Make a 20cm cake
You'll need
For the cake
2 large eggs, at room temperature
1 large egg yolk, at room temperature
200g sour cream
1 3/4 tsp vanilla extract
250g cake flour
250g super fine/castor sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10g lemon zest, finely grated
50g poppy seeds
200g unsalted butter
For the Lemon Syrup
You'll need
112g sugar
6tbs lemon juice, freshly squeezed (2 large lemon)
Method :
1) Preheat oven to 175C (160C if using a dark pan). Line a cake pan (Rose suggested to use a metal fluted tube pan but I used a 20cm cake pan) or coat it with baking spray and flour.
2) In a medium bowl, whist the whole eggs, yolk, one third of the sour cream, and the vanilla, just until lightly combined.
3) In the bowl of stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. The mixture will lighten in colour and texture. Scrape down the sides of the bowl.
4) Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
5) Bake for 45~55mins, or until a wire cake tester inserted into the cake comes out clean. Shortly before the cake is finished baking, make the lemon syrup.
6) In a small saucepan over medium heat, heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow to boil. Cover it tightly to prevent evaporation.
7) As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one third of the syrup.
8 ) Let the cake cool in the pan for 10 minutes. Invert onto a serving plate.
9) Brush the top and the sides of the cake with the remaining syrup.
If you do not wish to apply any lemon syrup to the cake, you can skip 6, 7 & 9.
I gave her a few recipes to choose from and she chose the Lemon Poppy Seed Sour Cream Cake with Lemon Syrup. Just hearing the name, I'm puckering my lips. Seems like it's going to be a very sour cake.
After stating all the T&Cs, like I cannot guarentee its tastes, although I'll follow the recipe closely, don't blame me if it's not nice etc, then only I started working.
After making the cake, I packed it up in a box for her to be brought to the office the following day, I was anxiously waiting for her verdict's and her colleagues'.
She SMSed me soon. Saying her colleagues like them, and so did she. They almost ate everything up, but she left a few pieces for me and my MIL to try.
I didn't get to try the cake until late in the evening. My SIL dropped a few pieces off on her way home. It's a very light cake, with a nice crunch (from the poppy seeds), and the lemon gave it a pleasant tartness.
*phew* That's a relief.
♥Recipe for Lemon Poppy Seed Sour Cream Cake with Lemon Syrup♥
Adapted from Rose' Heavenly Cake by Rose Levy Beranbaum
Make a 20cm cake
You'll need
For the cake
2 large eggs, at room temperature
1 large egg yolk, at room temperature
200g sour cream
1 3/4 tsp vanilla extract
250g cake flour
250g super fine/castor sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10g lemon zest, finely grated
50g poppy seeds
200g unsalted butter
For the Lemon Syrup
You'll need
112g sugar
6tbs lemon juice, freshly squeezed (2 large lemon)
Method :
1) Preheat oven to 175C (160C if using a dark pan). Line a cake pan (Rose suggested to use a metal fluted tube pan but I used a 20cm cake pan) or coat it with baking spray and flour.
2) In a medium bowl, whist the whole eggs, yolk, one third of the sour cream, and the vanilla, just until lightly combined.
3) In the bowl of stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. The mixture will lighten in colour and texture. Scrape down the sides of the bowl.
4) Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
5) Bake for 45~55mins, or until a wire cake tester inserted into the cake comes out clean. Shortly before the cake is finished baking, make the lemon syrup.
6) In a small saucepan over medium heat, heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow to boil. Cover it tightly to prevent evaporation.
7) As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one third of the syrup.
8 ) Let the cake cool in the pan for 10 minutes. Invert onto a serving plate.
9) Brush the top and the sides of the cake with the remaining syrup.
If you do not wish to apply any lemon syrup to the cake, you can skip 6, 7 & 9.
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