Lemon Poppy Seed Sour Cream Cakes

From the Canadian Living Test Kitchen, another wonderful recipe - make this one in mini bundt pans for a decadent presentation, or use a regular bundt pan, or a 9"x5" loaf pan.

• Ready In: 1 hr
• Serves: 8
• Yields: 8 small bundt pans

Ingredients

• 1  cup granulated sugar
• 2  tablespoons lemon rind, finely grated
• 1  cup unsalted butter, softened
• 4  eggs
• 1⁄4 cup lemon juice
• 2  cups all-purpose flour
• 2  tablespoons poppy seeds
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 cup sour cream

• Icing

• 1  cup icing sugar
• 5  teaspoons lemon juice (approx)

• Glaze

• 2  teaspoons lemon juice

Directions

1. In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
2. In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
3. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
4. Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
5. Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.