Orange & Lemon Sour Cream Poppy Seed Cake

Cake Ingredients

• Melted butter for greasing
• 185g butter at room temperature
• 165g (3/4 cup) caster sugar
• 2 teaspoons (tsp) finely grated orange rind
• 2 tsp finely grated lemon rind
• 3 eggs at room temperature
• 300g carton light sour cream
• 285 (1 3/4) self raising flour sifted
• 110g (2/3) poppy seeds

• 2 tsp finely grated orange rind
• 2 tsp finely grated lemon rind
• 125mls (1/2 cup) fresh orange juice
• 60mls (1/4 cup) fresh lemon juice
• 165g (3/4) cup caster sugar

Cake Method

• Preheat oven to 180 deg C. Brush 2 litre (8 cup) fluted ring pan with melted butter.
• Cream butter, sugar, orange & lemon rind together.
• Add eggs one at a time & beat until combined.
• Add sour cream & beat until combined.
• Fold in flour & poppy seeds.
• Spoon the batter into the greased tin & bake for 35-40 mins. (Mine needed to be cooked longer).

Syrup

• Combine orange & lemon rinds, orange & lemon juices & sugar in a saucepan over medium heat until the sugar is dissolved.