Sour Cream Poppy Seed Cake

Recipe by Gingerbee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
  • Cream butter and sugar.
  • Beat in egg yolks thoroughly.
  • Add vanilla.
  • Sift together flour, baking soda, and salt in a small bowl.
  • Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
  • Keep mixing until very smooth.
  • Stir in poppy seeds until evenly distributed.
  • By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
  • Pour into prepared pan (s).
  • Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
  • Watch carefully.
  • Cake should pull from sides of pan, and a toothpick should come out clean from the center.
  • Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
  • For Icing: Soften butter and cream cheese at room temperature for a few hours.
  • Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
  • Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
  • Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.
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