A rasp grater works well for grating lemon zest into fine shreds, which
distribute more uniformly in batters and doughs.
HANDS-ON TIME
25 minutes
TOTAL TIME
2 hours
MAKES
8 cakes
INGREDIENTS:
CAKES:
- 1 cup granulated sugar
- 2 tbsp grated lemon zest
- 1 cup unsalted butter, softened
- 4 eggs
- ¼ cup lemon juice
- 2 cups all-purpose flour
- 2 tbsp poppy seeds
- ¾ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup sour cream
ICING AND GLAZE:
- 1 cup icing sugar
- 7 tsp lemon juice (approx)
DIRECTIONS
CAKES:
- Rub sugar with lemon zest until fragrant
- Beat in butter until light
- Beat in eggs, 1 at a time, beating well after each
- Beat in lemon juice
- Whisk together flour, poppy seeds, baking powder, salt and baking soda
- Stir flour mixture into butter mixture, alternating with sour cream
- Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans
- Bake in 325°F (160°C) oven for about 30 minutes
- Transfer pans to rack
ICING AND GLAZE:
- Stir icing sugar with 5 tsp of the lemon juice until smooth to make icing
- Spoon half of the icing into separate bowl; stir in remaining lemon juice to make glaze
- Brush glaze over hot cakes
- Transfer cakes to rack; let cool
- Drizzle with icing, adding a little more lemon juice to loosen if necessary
NUTRITIONAL INFORMATION, PER HALF-CAKE:
- About 273 cal, 4 g pro, 14 g total fat (8 g sat. fat), 33 g carb, 1 g fibre, 80 mg chol, 90 mg sodium, 62 mg potassium
- % RDI: 4% calcium, 7% iron, 13% vit A, 7% vit C, 18% folate
TIP FROM THE TEST KITCHEN:
- You can also spoon the batter into four 5¾- x 3¼-inch (625 mL) mini loaf pans or one 9- x 5-inch (2 L) loaf pan.
- The baking time is the same for the mini pans; increase the baking time to 1 hour if you’re using the large pan.
