Sour cream poppy seed cake with walnuts

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This pound cake with sour cream and poppy seeds tastes incredibly moist, fluffy and soft. Walnuts add it a crunchy note. You can easily make the sour cream cake with poppy seeds at home using ordinary ingredients. It is ideal for a tea party with the family as well as for a celebration. You can find a detailed sour cream poppy seed cake recipe with the exact quantities and step-by-step instructions below.

Pound cake with sour cream and poppy seeds

This sour cream cake with poppy seeds is a pound cake, similar to the lemon cake, the coconut cake or the red wine cake. It is therefore very easy and quick to prepare.

First, all the ingredients are gradually mixed together. The batter is then placed in the baking tin and then in the oven. Now you just have to wait for the sour cream poppy seed cake to finish baking.

Which poppy seeds do I use?

I used ground steamed poppy seeds for this recipe. It can be used directly without boiling. It is also aromatic and tastes delicious in the cake.

You can also use other poppy seeds that are suitable for baking. Follow the manufacturer’s instructions on the packet.

Sour cream poppy seed cake with nuts

Before baking, the sour cream poppy seed cake is sprinkled with roasted and roughly chopped walnuts. They perfectly complement the already slightly nutty taste of the pastry and add a subtle aroma.

You can also experiment with other nuts. Use hazelnuts or peanuts, for example. If you want the sour cream cake with poppy seeds to be nut-free, you can simply leave the walnuts out of the recipe.

Use up leftover egg whites

Only egg yolks are used in the batter for this sour cream poppy seed cake. This makes it taste particularly tender later on. You can use the leftover egg whites in other sweet recipes. For example, you can use it for the raspberry meringue roulade, the Pavlova cake, the apple zefir, the puff pastry horns with Italian meringue, the cake “Pautinka”, the Russian almond cookies, the Bird’s milk sweets, the macarons, or the cake “Slavutych”.

This sour cream cake with poppy seeds is

• moist,
• fluffy,
• loose,
• nutty,
• soft,
• moderately sweet,
• with crunchy walnuts,
• heavenly delicious,
• aromatic,
• with pound batter,
• quick and easy to make,
• ideal for dessert with coffee or tea.

How to make sour cream poppy seed cake: tips and tricks

• I have used ground steamed poppy seeds for this recipe. Alternatively, you can also use other poppy seeds that are suitable for baking. Follow the manufacturer’s instructions beforehand.
• Only stir the batter briefly until it has a homogeneous consistency and never for too long after you have added the flour mixture and then the poppy seeds to the liquid mixture.
• You can use other nuts instead of walnuts or leave them out altogether.
• Do not bake the sour cream cake with poppy seeds longer than necessary so that it tastes moist and not dry. Test with a skewer to check whether it is done.
• I have listed some delicious recipes above for you to use the leftover egg whites.

Did you make the sour cream poppy seed cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.

Try out these other pound cake recipes:

• Beer cake recipe – so fluffy and soft
• Chocolate banana bread: moist chocolate cake with bananas
• Applesauce cake vegan: moist pound cake with applesauce

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