no fuss poppy seed sour cream cake
This no fuss poppy seed sour cream cake is prepared in no time and is insanely moist and delicious. You don’t need many ingredients, time or equipment for this cake. It’s the perfect last-minute dessert and ideal for spontaneous, uncomplicated baking.
Servings Prep Time
1cake (ø 20 cm) 5minutes
Cook Time
40minutes
Servings Prep Time
1cake (ø 20 cm) 5minutes
Cook Time
40minutes
Ingredients
poppy seed sour cream cake
  • 1cup ground poppy seeds
  • 1cup spelt flour or all-purpose flour
  • 1cup sour cream
  • 2/3cup (cane) sugaror white sugar
  • 1/2cup neutral oil
  • 3medium organic eggs
  • 1tsp baking powder
  • 1pinch of salt
glaze
  • 2/3cup powdered sugar
  • 2-3tbsp fresh lemon juice
Instructions
  1. Preheat the oven to 170°C / 338°F top/bottom heat. Prepare a round cake pan (approx. ø 20 cm), grease if necessary or line with baking paper.
  2. Mix poppy seeds, flour, sugar, baking powder and salt in a large bowl. Add the remaining ingredients (sour cream, oil and eggs) and mix well with a whisk.
  3. Pour the batter into the cake pan and bake in the preheated oven for about 40 minutes. At the end of the baking time, poke the cake with a wooden stick or toothpick. When no more dough sticks, it is done baking. If dough sticks, bake for another 5 minutes.
  4. Allow the no fuss poppy seed sour cream cake to cool briefly in the pan. Then carefully remove and allow to cool to room temperature.
  5. For the glaze, mix the powdered sugar with the lemon juice. If the glaze is too thick, add a little more lemon juice. Top the cake with the glaze.
  6. TIPP: If you want to decorate the glazed cake with fresh lemon slices, do it just before serving. The fresh lemons make the glaze kinda liquid again.