Source: "SOLO" Poppy Seed filling label.
Makes 16 servings.
Preparation time: 1:30 hours
Ingredients
Preparation
1 cup butter, softened
1 1/2 cups sugar
1 can "SOLO" poppy seed filling (12.5 oz.)
4 whole eggs, separated
1 teaspoon vanilla extract
1 cup dairy sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 lemon, juice and rind only
1/4 cup powdered sugar (optional, for dusting)
1. Preheat oven to 350F degrees. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside.
2. Beat egg whites with electric mixer until stiff peaks form. Transfer to another bowl and set aside.
3. In mixer bowl beat butter and sugar until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition.
4. Add vanilla, the lemon juice, lemon rind finely grated and sour cream and beat just until blended.
5.Separately stir flour, baking soda, and salt until mixed. Gradually add to poppy seed mixture, beating well after each addition.
6. Fold reserved beaten egg white into batter. Spread batter evenly in prepared pan.
7. Bake 1 hour to 1:15 hour or until cake tester inserted in center comes out clean. Cool in pan on wire rack.
8. Optional: dust with powdered sugar just before serving.
Poppy Seed and Lemon Cake
