Can I use pre-ground poppy seeds?
Yes, you can use pre-ground poppy seeds, but whole poppy seeds provide a better texture and flavor in this recipe.
BREAKFAST
Grietinės Pyragas: Lithuanian Sour Cream Cake with Poppy Seeds and Lemon
Indulge in a slice of Lithuanian tradition with this Grietinės Pyragas. This sour cream cake offers a wonderfully moist and tender crumb, brightened by fresh lemon zest and a delicate crunch from poppy seeds. It's a versatile treat, equally at home on the breakfast table or as a satisfying dessert.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, cream together 1 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy, about 3 minutes.
02
Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 cup of full-fat sour cream until just combined.
03
In a separate medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
04
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in 2 tablespoons of poppy seeds and 1 tablespoon of lemon zest.
05
Pour the batter into a greased and floured 9-inch round cake pan. Bake at 350°F/175°C for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
06
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
About This Recipe
Indulge in a slice of Lithuanian tradition with this Grietinės Pyragas. This sour cream cake offers a wonderfully moist and tender crumb, brightened by fresh lemon zest and a delicate crunch from poppy seeds. It's a versatile treat, equally at home on the breakfast table or as a satisfying dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra moist cake, ensure your sour cream is at room temperature before mixing. You can also soak the poppy seeds in a tablespoon of warm milk for 15 minutes before adding them to the batter for a slightly softer texture.
Easy Substitutions
If you don't have sour cream, you can use plain full-fat Greek yogurt. Orange zest can be used instead of lemon zest for a different citrus flavor. Almond extract can replace some of the vanilla for a nutty aroma.
Storage & Reheating
Store the Grietinės Pyragas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; wrap tightly in plastic wrap and then foil.
Serving Suggestions
Serve slices of Grietinės Pyragas with a dusting of powdered sugar, a dollop of fresh whipped cream, or a side of berry compote. It pairs wonderfully with a cup of coffee or tea for breakfast or an afternoon treat.
Common Mistakes
1. Overmixing the batter: This can lead to a dense, tough cake. Mix until just combined. 2. Using low-fat sour cream: Full-fat sour cream provides the best moisture and flavor. 3. Not greasing and flouring the pan properly: This can cause the cake to stick. Ensure the pan is thoroughly prepared. 4. Opening the oven door too early: This can cause the cake to sink in the middle. Wait until at least 30 minutes of baking time has passed before checking for doneness.
Frequently Asked Questions
What if my cake browns too quickly on top?
If the top is browning too fast, you can loosely tent the cake with aluminum foil for the remaining baking time.
Can I add other flavors?
While traditional, you can experiment with a touch of vanilla extract or a pinch of cardamom for a different twist.
MORE TO KNOW
The key to a tender Grietinės Pyragas is not to overmix the batter once the dry ingredients are added. Overmixing develops the gluten in the flour, leading to a tougher cake. Mix until just combined, with a few streaks of flour still visible, then gently fold in the poppy seeds and lemon zest. The sour cream's acidity reacts with the baking soda, creating a light and airy texture, so using full-fat sour cream is recommended for the best results.
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