Poppy Seed Cake — Jewish Food Society

Ingredients

• 16 ounces sour cream
• 1 cup poppy seeds
• 4 large eggs
• 1 ½ cups sugar
• 2 sticks (1 cup) unsalted butter, melted
• 1 ¾ cups all-purpose flour, sifted
• ½ teaspoon salt
• Zest of 1 lemon
• 1 teaspoon baking soda
• 1 tablespoon white vinegar
• Confectioner’s sugar, for dusting