Sour Cream Lemon Poppy Seed Cake

Sour Cream Lemon Poppy Seed Cakes are basically tiny little slices of heaven.  I’ve had a rough week but it’s been pretty wonderful at the same time.  I’ve been stuck in bed recovering from pneumonia.  7 days in bed makes you really evaluate life and what’s important.  I have gotten really caught up on work, naps and rest.  I’ve let a whole lot go.  It’s funny how we have no idea our pace can be running us ragged until we are forced to stop.  My friends and family have taken good care and I gotta tell you, nothing feels quite as special as food delivered and sweet notes and letters asking if we are ok.  

Sour cream lemon poppy seed cake

1/2 cup soft butter

1 cup Turbinado sugar

1/4 cup sugar 

2 eggs

The juice and zest of one lemon.  (Feel free to use 2 lemons for an extra citrusy cake.)

1 tsp. vanilla extract 

1 tsp. kosher salt 

1/2 cup sour cream

1/2 cup whole milk

1 3/4 cup flour 

2 tsp. baking powder.  

2 Tbsp. Poppy seeds

Pre-heat oven to 350 degrees.  Cream butter and sugars until light and fluffy.  Add eggs one at at time mixing after each addition, add the juice & zest of the lemon, salt, sour cream and milk.  Mix together until just combined.  Gently fold the flour, baking powder & poppy seeds into the batter.  This makes one 9 inch cake or 2 small cakes in 7 inch loaf pans.  Line your pan with parchment and bake for 25-35 minutes or until a pick inserted in the center of the cake comes out clean.  Cool and and pour lemon icing over top or enjoy plain with a smear of soft butter.