Lemon Poppy Seed Sour Cream Bundt Cake
Rose's Heavenly Cakes
1 egg yolk
200 grams sour cream
1 3/4 tsp vanilla extract
250 grams cake flour or all purpose flour
250 grams sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 grams freshly grated lemon zest
50 grams poppy seed (you can leave these out)
200 grams margarine or butter
Preheat the oven to 350 degrees. Grease and flour a bundt pan very thoroughly.
Break up the margarine or butter and place on top of the dry ingredients.
Beat on medium speed for one and a half minutes until the batter lightens.
Add the liquid ingredients in two batches, beating in between and scraping down the sides of the bowl as needed.
Here is the silken batter, completed. Spread into the prepared pan. Bake for 45-55 minutes until a toothpick inserted comes out clean.
Here is the baked cake.
Let the cake cool in the pan for ten minutes before inverting onto a wire rack to cool completely. Unfortunately, none of my bundt cakes ever come out perfect... I think dusting with a light coating of powdered sugar is just lovely. So unassuming, but soooo delicious. Enjoy!