Lemon Poppy Seed Sour Cream Cakes
Brighten up your dessert table with these irresistibly moist Lemon Poppy Seed Sour Cream Cakes—perfect for any occasion! Bursting with zesty lemon flavor thanks to fresh lemon juice and fragrant lemon zest, these mini cakes are made tender and rich with the addition of creamy sour cream. A sprinkle of poppy seeds adds a delightful crunch and visual charm, while hints of vanilla elevate the flavor profile. Ready in under an hour and baked conveniently in a muffin tin, these single-serving treats are ideal for brunches, tea parties, or afternoon snacks. Finish them with a light dusting of powdered sugar for a simple yet elegant touch. Indulge in these easy-to-make lemon poppy seed cakes that strike the perfect balance between tangy, sweet, and buttery!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 3 units large eggs
- 180 grams sour cream
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1.5 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-well muffin tin or line it with paper liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer or stand mixer, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Gradually add the dry ingredient mixture to the wet mixture in 2-3 batches, mixing on low speed until just incorporated. Do not overmix.
Gently fold in the poppy seeds with a spatula until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each well about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the tin from the oven and let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, lightly dust the tops of the cooled cakes with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
3596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.1 g | 253% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 230.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 619 mg | 48% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
