I had decided to nail this beauty last spring, but it did not work out that well. Then I did my research and finally this spring I got what I wanted. And it took me summer to blog this recipe. Sometimes I seriously wonder, do I run out of time or am I just getting more and more lazy by the day! Time to work on my time management now.
This recipe is inspired from my favorite — Dorie Greenspan, with a few modifications. I did not make any icing or frosting for this cake as the beauty of this cake lies in its citric flavor and I did not want to ruin that with the sweetness of sugar. Hence, this will pair best with your evening cup of coffee or tea. That fresh citric flavor and lemony smell will keep you refreshed for the rest of the day.
- 2 cups all-purpose flour/ Cake flour
- 1 stick butter melted and cooled
- 2/3rd cup sugar
- Grated zest and juice of one lemon
- 2 teaspoons baking powder
- 1/4th teaspoon baking soda
- 1/4th teaspoon salt
- 3/4th cup sour cream/ curd
- 2 large eggs at room temperature
- 1 teaspoon vanilla essence
- 2 tablespoons poppy seeds
- Two tablespoons lemon juice
- 4 tablespoons powdered sugar
- Preheat the oven to 400˚ F/ 205˚
- In a separate bowl, rub sugar and lemon zest together with tip of your fingers till it mixes well and releases its aroma. Keep aside.
- Sift and whisk flour, baking powder, baking soda and salt together.
- In a large bowl, whisk butter, sour cream, eggs, vanilla essence and lemon juice together, till it mixes well.
- Mix dry ingredients in this batter in portions and fold the batter with spatula. Do not over mix it. Just make sure that all the ingredients are incorporated well. There will be lumps in the batter which is perfectly fine.
- Grease a Bundt pan with butter and pour the batter in it and bake for 20-25 minutes or till it passes the knife test.
- Until the cake bakes, make your lemon syrup. Dissolve powdered sugar in lemon syrup.
- Once the cake is done, let it cool in the pan for ten minutes and then unmold it. Pour the lemon syrup over the cake a spoonful at a time. Let the cake soak in that syrup for 15-20 minutes and then serve with a cup of coffee/tea.
P.S. The cake will be good for four days if stored in an air tight container and if not soaked in syrup. If you soak it in syrup, make sure to finish it in two days.