Lemon Poppy Seed Sour Cream Cake

Hello, everybody! The Fresh Pioneer is back and I have a delicious recipe to share. But first, a peek at our new babies.

 Fluffy and Fluffy 2.0. At least, that's what I call them. I can't tell them apart at all, but the kids can.

 My mom sent a package of hand knit hats that the kids requested. Adorable!!

 She even knitted a little scarf for a toy that we left behind when we visited this summer.

 She made a Regency coat to go along with the Jane Austen/Regency dress we have.

 This hat just cracked me up. It's a fish...

 But when you pull it down, it's a dead fish. LOL

 I loved these pretty little berets.

 Purple ski hat...

 And a Christmas-y version!

 Random picture of my scary Halloween toast. My Jarlsberg cheese was getting into the Day of the Dead spirit.

One final hat! He wore it all day even though it wasn't that cold.

So, lemon poppy seed cake. I learned something new with this recipe. We didn't have enough poppy seeds so I researched a little and found out that if you don't have enough poppy seeds, there's a way to get around it. You cut the amount of seeds to a fourth, then soak in very hot water for fifteen minutes. It brings out the flavor.

 So, instead of a cup of seeds, we used 1/4 cup.

 Soaked in boiling water for a little while.
Preheat the oven to 350F

The ingredients for the cake:
 1/4  cup poppy seed
 1 cup milk (it said full fat but we only had 1% and it was fine)
 2 tbsp honey ( tried this without the honey and it just wasn't as good)
 1/2 cup butter
 3/4 cup oil
 1 1/2 cups sugar 
 4 eggs separated  and at room temperature
The original recipe calls for 3 TBS lemon zest but I didn't have any lemons so I added another tbs of lemon juice
 3 tbsp freshly squeezed lemon juice
 1 1/2 tsp vanilla
 1 cup sour cream 
2 1/2 cups flour
1 tsp baking soda (I made this with baking powder first, hahaha, definitely not as good)
1 tsp salt

Step One:

Combine poppy seeds, milk, and honey in a sauce pan and boil one minute.

Place in a mixing bowl with sugar, butter, and oil. Mix together, then add lemon zest (if you have it), lemon juice, vanilla and sour cream and blend. Set aside.

Sift together the dry ingredients and slowly incorporate into the mixture.

 Beat the egg whites until fluffy and gently fold into the batter.

 There was enough left over for a mini poppy seed cake. It's done, it's done!

 But he better eat fast. I see hungry vultures in wait...

 Ohhhhh, it's so prettyyyyyyyyyy.

 So, it didn't come out of the pan nicely, so I flipped it over and drizzled the lemon glaze over the top. The recipe I followed (sort of) had a normal vanilla glaze but I thought a lemon glaze sounded better, so I added 2TBs lemon juice and a pinch of salt. YUM.

 It soaked up most of the glaze and made the cake so moist.

 But it still looked decorative. Isn't that a perfect glaze?

The only problem with these posts is that I'm writing about cakes and dinners I made days ago. Now I want to make it again. It was SO GOOOOOOOD.

 Until next time! Be sure to stop my by author pages at Virginia Carmichael or Mary Jane Hathaway. Or pop by my personal blog at The Things That Last. Until next time!