This butter cake is a breeze to put together. The difference between this cake and a traditional butter cake is that besides butter, this cake also has a "healthy" dose of sour cream for a little tang. The poppy seeds lend a nice crunchiness to the cake.
While the cake is still hot, it's brushed liberally on all sides with a quick lemon syrup for more lemon flavor. Who would complain about that? Not me!
For best flavor, wrap the cake in plastic wrap to give the cake and the lemon syrup a chance to get to know each other a little better. Trust me, your patience will be rewarded!
And here it is: a slice of moist and lemony goodness. The cake has a fine crumb. Its texture is somewhat dense but very tender at the same time. It just melts in your mouth. The buttery flavor comes through as well. It's like the lemon and butter are in harmony in this cake. I also love the look of the golden brown crust and the poppy seeds. I have only one word for this cake: delicious!
- Hubby and I loved this cake. We loved it so much that our "one slice" rule went right out the window.
- So far, this cake is my favorite non-chocolate cake from Rose's Heavenly Cakes. The Whipped Cream Cake is a close second :o)
- I made one change and one change only: replace 2 Tbsp of butter with 2 Tbsp of neutral oil to keep the cake extra moist.
- On a funny note: my boss said this was the best cake I've ever made. Only one thing could make it even better: a nice layer of lemon curd. You can tell, he really likes lemon! :o)