Ingredients
1/2 cup butter
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon lemon, zest of
1/2 cup sour cream
3 tablespoons poppy seeds
3/4 cup flour (I used unbleached)
1 teaspoon baking powder
1/2 teaspoon salt
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Achievable elevated desserts — laminated doughs, cakes, custards
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Achievable elevated desserts — laminated doughs, cakes, custards
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
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In a medium bowl mix butter and sugar until creamy. Blend in each egg separately. Mix at least 2 minutes. Add Lemon Juice, Lemon Zest, Sour Cream and Poppy Seeds. Mix another 2 minutes. Into a separate bowl sift (very important) flour, baking powder, and salt. Gently blend flour mixture a little at a time into the batter mixture. Blend well. Pour into a greased loaf pan or bundt cake pan. Bake at 350 degrees F or 180 degrees Celsius. Takes 60 minutes in loaf pan. If using bundt cake pan check for doneness at 45 minutes.