Sour Cream Lemon Poppy Seed Cake
Ingredients
250g self-raising flour
1 tsp baking powder
(sift flour and baking powder together)
200g butter
¼ cup MARIGOLD Sweetened Condensed Filled Milk
160g castor sugar
1 tsp lemon rind
3 eggs
Some icing sugar to serve with
Ingredients for combining:
30g blue poppy seeds
¼ cup MARIGOLD Evaporated Creamer
4 tbsp lemon juice
¼ cup sour cream
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Preheat oven to 160ºC. Lightly grease baking pan.
Cream butter, MARIGOLD Sweetened Condensed Filled Milk, sugar and lemon rind together until light. Beat in eggs one at a time until well incorporated.
Put in flour in 3 batches alternating with poppy seed mixture.
Spoon onto baking pan and bake for 25 minutes for small cakes and 45 minutes for larger cakes.
Allow cake to cool on wire rack.
Should mixture start to curdle while beating egg into butter, add in 1 to 2 tbsp of sifted flour into mixture.
