STEPS
INGREDIENTS
In a large bowl, rub together sugar & lemon rind until fragrant & well blended.
Add butter.
Blend until light & fluffy.
It should look like this.
Add eggs, one at a time.
Blend well between each egg addition.
Beat in lemon juice.
In a separate bowl, add poppy seeds.
Add flour to poppy seeds.
Add salt.
Add baking powder & baking soda.
Mix well.
Measure out sour cream in a 1/2 cup measure.
Add 1/3 of flour mixture to sugar mixture & beat well.
Add 1/2 of sour cream & beat well. Repeat with remaining flour & sour cream. Blend well.
Scoop into cupcake pan.
You can also pour batter into a greased & floured bundt cake pan.
Make a glaze for cake/cupcakes... Add 4-5 Tbsp lemon juice to a bowl and slowly add icing sugar until you get a glaze that looks like this... Runny consistency.
While cupcakes/cake is still warm brush glaze over cupcake/cake.
For mini cupcakes bake at 300' for about 12-15 minutes... Or for bundt cake 325' for about an hour... I decorated mine with a bit of icing. Enjoy! :)
This recipe is originally from Canadian Living magazine. I have made it many times for birthdays & other events. Always goes over well! Find me on Stuff Your FaceBook or Snapguide for more recipes!
- 1.0c Sugar
- 2.0Tbsp Grated lemon peel
- 1.0c Butter, softened
- 4.0 Eggs, room temperature
- 1/4c Lemon juice
- 2.0c Flour
- 2.0Tbsp Poppy seeds
- 3/4tsp Baking powder
- 1/2tsp Salt
- 1/2tsp Baking soda
- 1/2c Sour cream
Melissa Silverson
I have a healthy love for food! If these guides aren't enough, find my Facebook group "Stuff Your Face(book)" :-D.
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