Poppy Cake with Lemon Filling

    9 hours 10 minutes

    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.

    11 people made this

    Serves: 12 

    • 1/2 cup (70g) poppy seeds
    • 3 eggs
    • 1 1/2 cups (300g) white sugar
    • 1 1/2 cups (350g) sour cream
    • 1 1/2 teaspoons vanilla essence
    • 2 1/4 cups (320g) cake flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • Lemon Filling
    • 1/2 cup (100g) white sugar
    • 2 tablespoons cornflour
    • 1 pinch salt
    • 1/2 teaspoon grated lemon zest
    • 80ml lemon juice
    • 80 ml cup water
    • 80 ml orange juice
    • 2 tablespoons butter
    • 3 egg yolks, beaten

    Preparation:30min  ›  Cook:40min  ›  Extra time:8hours drying  ›  Ready in:9hours10min 

    1. Pour boiling water over the poppy seeds and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or newspaper and let dry overnight.
    2. Preheat oven to 180 degrees C. Grease two 22cm cake tins and line bottoms with baking paper. Sift together the flour, baking powder, bicarb soda and 1/4 teaspoon salt. Set aside.
    3. In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon coloured. Beat in the sour cream and vanilla. Sift the flour mixture and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared tins.
    4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
    5. Lemon Filling

    6. In a saucepan, mix together 1/2 cup sugar, cornflour and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes or until thickened.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (10)


    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)