Lemon Poppy Seed Sour Cream Cake

This week's HCB choice was quite welcome as lemon and poppy seeds in scones, muffins, cookies and especially cakes are tops on my list. Rose's recipe did not disappoint. And if I might confess, next time there will be a double batch of lemon syrup to saturate the poor cake...I loved it!

Nothing special required mixing this cake together except for the odd number of yolks to whites.

"Wouldn't it be funny if I got a double yolker?" thought my rambling inner baking voice.

Utter shock when two yolks cracked themselves into the bowl, thereby completely destroying any semblance of equilibrium I might have started off with. It totally disrupted my faithful saving of egg whites for the far off imagined day when I whip up macarons, which of course, will never happen, unless there is a macaron cake in Rose's Heavenly Cakes book or Faithy hops over to California and conducts a seminar. Hear that Faithy?

The dough was fairly thick and had me wondering if I'd gone amiss. The consistency changed with the added egg mixture, becoming lighter and fluffier. The NordicWare Pumpkin Pan was coerced from the cupboard and pressed into service, pulling extra duty instead of loafing about and coming out once year on Halloween. Of course, had I known about the delightful Jewish holiday Purim that Mendy is enjoying I might have poured myself a drink or two and joined in the festivities.

This pan seemed like a good idea at the time since the word "tube" went completely unnoticed. Luckily it worked and produced two cute little cakes. The outer crust was slightly dark as it took longer to bake. I dolloped a bit of lemon curd mixed with creme fraiche on slices and it's true, lemon and creme fraiche do set each other off nicely. All in all, everyone loved this cake.