A delicious Ukrainian inspired poppy seed cake that is filled with a sweet lemon filling. The secret to keeping this cake moist is that is uses sour cream. Enjoy.
Delicious, light and moist tasting. I modified it a bit to make it easier to prepare. Used McCormick's poppyseed in a jar and once I did soak to soften, but then the second time I made it I used the poppyseeds without soaking. Either way is delicious. Also used lemon pie filling to save on prep time, although it would be just as delicious made in a bundt pan with a lemon glaze (lemon juice & powdered sugar). Co-workers were very impressed when I brought it to the office. - 13 Mar 2005 (Review from Allrecipes USA and Canada)
This was delicious, held together well and perfect for frosting. I am terrible at following recipes to the "T" and I wanted a lemon poppy seed cake (plus I am at high altitude), so I also made a few adjustments to flour & leavening of the cake. I followed the filling recipe perfectly, as it is too risky to mess with "puddings" in my opinion! • 1/2 cup poppy seeds • 4 eggs • 1 1/2 cups white sugar • 1 1/2 cups sour cream • 4 tbsp butter (room temp) • 1 tsp vanilla extract • 1 tsp almond extract • 2 tbsp fresh lemon zest • 2 3/4 cups cake flour • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt - 13 Apr 2008 (Review from Allrecipes USA and Canada)
Delicious!! Tasted like more! I didn't have cake flour & had to add 1/2 cup vanilla yogurt as I only had 1 cup sourcream. I love poppyseeds & lemon. Will make again - 15 Jun 2005 (Review from Allrecipes USA and Canada)