Ukrainian Sour Cream Poppy Seed Cake

Prepare Poppy Seeds: In a heatproof bowl, pour boiling water over the poppy seeds. Let them sit for 5 minutes, then drain thoroughly using a fine-mesh sieve. If necessary, repeat the washing process. Spread the drained poppy seeds on a clean tea towel or brown paper and allow them to air dry overnight. (Time: 12+ hours)

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper rounds for easy release. (Time: 15 minutes)

Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and 1/4 teaspoon of salt. This ensures a light and airy texture. Set aside. (Time: 5 minutes)

Cream Wet Ingredients: In a large bowl, using an electric mixer, beat the eggs and 1 1/2 cups of granulated sugar until the mixture is thick, pale, and forms a ribbon when the beaters are lifted. Gradually beat in the sour cream and vanilla extract until well combined. (Time: 7 minutes)

Combine Wet and Dry: Gently fold the sifted dry ingredients into the egg mixture in two additions, alternating with the prepared poppy seeds. Mix until just combined, being careful not to overmix. Divide the batter evenly between the prepared cake pans. (Time: 5 minutes)

Bake Cakes: Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Time: 50 minutes)

Prepare Lemon Filling: In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, and a pinch of salt. Stir in the lemon zest, lemon juice, water, orange juice, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. (Time: 10 minutes)

Temper Egg Yolks: Place the beaten egg yolks in a separate medium bowl. Gradually whisk in 1/2 cup of the hot lemon mixture into the egg yolks to temper them, preventing curdling. (Time: 2 minutes)

Combine and Cook Filling: Slowly pour the tempered egg yolk mixture back into the remaining hot mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, for 5 minutes, or until the filling is thick enough to coat the back of a spoon. Remove from heat and let cool slightly. (Time: 7 minutes)